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.
- Return to Jewish New Year (Rosh Hashanah) recipes and menus.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
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