Just-as-Sweet-as-Honey Cake

vegan honey cake

Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration. Here, a combination of agave nectar make vegan version of  honey cake practically indistinguishable from the classic version. Adapted from Vegan Holiday Kitchen.Photo by Susan Voisin, FatFree Vegan Kitchen.

Makes 2 loaves, 12 slices each

  • 2 1/2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves or allspice
  • 1/2 cup safflower oil
  • 1/2 cup dark agave nectar
  • 1/2 cup pure maple syrup
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins
  • Sliced almonds for topping

Preheat the oven to 325 degrees.

Combine the first 6 (dry) ingredients in a mixing bowl and stir until completely blended.

Make a well in the center of the dry ingredients and pour in the oil, agave, syrup, applesauce, and vanilla. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.

Cut two pieces of baking parchment to fit the bottoms of two standard loaf pans (9 by 5 by 3-inch). Lightly oil the sides. Divide the batter among the two loaf pans. Sprinkle the almonds evenly over the tops of the loaves.

Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.

Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen if need be, then carefully remove the loaves from the pans by tipping them into your hand, then setting on a platter. Cut each loaf into 12 slices to serve.

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8 comments on “Just-as-Sweet-as-Honey Cake

  1. Leah

    My mother’s non-vegan recipe includes coffee, and I’m trying to figure a way to maintain that part of the flavor. Do you have any suggestions for how to work coffee onto this recipe?

  2. Nava Post author

    Hi Leah — I worry that putting liquid coffee in would make the batter too watery, so what I would do would be to combine about a tablespoon of organic instant coffee in just enough water to dissolve it — to make more of a syrup than a liquid — and just mix that it with the wet ingredients. Great idea, to add a coffee flavor; I hope this works for you!

  3. Anna

    Hi,

    I am a honey eating vegan. Do you think I could substitute the agave and maple syrup with honey?

    Thanks!

  4. Donna

    I made this AMAZING recipe this morning. One loaf is gone, and the other is heavily disguised in foil and a Ziplock bag. I’m the only vegan in the house, yet this honey cake wins hands down #1. Thanks so much for sharing these tasty vegan options.

  5. Nava Post author

    Vanilla adds a nice scent, but in the amount it’s used, it won’t make a significant difference to the taste or texture. Go for it, and I hope you enjoy it!

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