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Mayim’s vegan honey cake recipe for Rosh Hashanah

Our founder shares her traditional (with a twist!) holiday cake recipe
By Mayim Bialik     Published on 09/07/2018 at 1:17 PM EDT

For the Jewish High Holidays, or High Holy Days, here’s my vegan twist on a traditional honey cake. I make honey cake for Rosh Hashanah (Jewish New Year) is because it symbolizes the sweetness we hope to find in the new year.

Vegan Honey Cake


  • 2 egg equivalents (I use Ener-G egg replacer)
  • 3/4 cup agave
  • 1 cup sugar
  • 1/2 cup plus 1 Tbsp oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cocoa
  • 1 tsp cinnamon
  • 1/2 cup chopped walnuts
  • 2 cups sifted flour
  • 1 cup strong coffee; I suggest Turkish. (I literally make one pot of coffee a year, just for this cake!)


  1. Combine egg replacer, agave, sugar, and oil.
  2. Mix in dry ingredients, alternating with coffee. Beat 5 minutes.
  3. Pour into greased pan (I like 9″ round—usually makes enough batter for two 8-inch round)
  4. Bake at 375 degrees until done. I generally check it after 20 minutes, then every 10 minutes until a toothpick inserted in the middle comes out clean—roughly 40 minutes.

Mayim Bialik vegan honey cake recipe

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