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Mayim Bialik best vegan honey cake recipe for Rosh Hashanah
Photo credit Sonya Sanford

Vegan Honey Cake

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This sweet, traditional cake from Jewish actress Mayim Bialik is the perfect vegan-friendly dessert for your Rosh Hashanah celebration. No eggs, no honey, no problem, this recipe relies on an egg replacement, agave syrup and Turkish coffee for sweet, balanced flavor and texture.

  • Total Time: 30-50 minutes
  • Yield: 6-8 servings

Ingredients

  • 2 egg equivalents (I use Ener-G egg replacer)
  • ¾ cup agave
  • 1 cup sugar
  • ½ cup + 1 Tbsp oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 1 tsp cocoa powder
  • 1 tsp cinnamon
  • ½ cup chopped walnuts
  • 2 cups sifted flour
  • 1 cup strong coffee (I use Turkish)
  • powdered sugar for serving (optional)

Instructions

  1. Preheat the oven to 375°F. Generously grease and line your cake pan with parchment paper.
  2. Combine egg replacer, agave, sugar and oil.
  3. Mix in the dry ingredients, alternating with the coffee. Beat together for 5 minutes.
  4. Pour into the prepared pan. 
  5. Bake for 35-40 minutes in a 9″ pan; the cake is done when a cake tester or skewer comes out clean from the center. If using two 8″ pans, bake for 20-25 minutes, test for doneness after 20 minutes. 
  6. Dust with powdered sugar before serving, if desired. 

Notes

You can either bake this cake in one 9” round pan or two 8” round pans. Make sure to generously grease and line the cake pan(s) with parchment paper as this cake can be sticky.

  • Author: Mayim Bialik
  • Prep Time: 10 minutes
  • Cook Time: 20-40 minutes
  • Category: Vegan
  • Method: Baking
  • Cuisine: Ashkenazi