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

Ingredients

• 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!)

Directions

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.