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Recipes

Sneak Peek at Mayim Bialik’s Vegan Honey Cake

vegan-honey-cake

Editor’s note: Today’s Rosh Hashanah recipe of the day comes from Kveller’s very own celebrity blogger, Mayim Bialik. Last week, Bialik announced her next book, a vegan family cookbook, and today we’re getting a sneak preview with her Rosh Hashanah 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.

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