For the past two weeks, Raising Kvell has been featuring a Rosh Hashanah recipe every day, leading up to the main event which begins at sundown this Sunday, September 16th. Today is my recipe for 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 use Turkish)
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 pick inserted in the middle comes out clean–roughly 40 minutes.
Check out more Rosh Hashanah recipes here.