Recipes

Vegan Honey Cake for Rosh Hashanah

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.

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 use Turkish)

Directions

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.

Mayim Bialik

Mayim Bialik hosts her official blog about parenting and Judaism on Kveller. She is best known for her current role as Amy Farrah Fowler on CBS' The Big Bang Theory, as well as her lead role in the 1990s NBC sitcom Blossom. She is the grandchild of immigrants from Eastern Europe and the mother of two young boys.

The opinions expressed here are the personal views of the author. Comments are moderated, so use your inside voices, keep your hands to yourself, and no, we're not interested in herbal supplements.

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