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!)
- Combine egg replacer, agave, sugar, and oil.
- Mix in dry ingredients, alternating with coffee. Beat 5 minutes.
- Pour into greased pan (I like 9″ round—usually makes enough batter for two 8-inch round)
- 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.