To end your traditional Rosh Hashanah dinner, try this Honey Cake made vegan, without honey! You may want to start that dinner with our fabulous Challah, egg bread made without eggs, schmeared with our chopped liver, made of course, without liver. Here’s to a sweet year. We also have gluten-free recipes for the cake, braided Challah and round Challah.
1/2 cup vegan butter
1 cup sugar (evaporated cane juice)
½ cup brown sugar
3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten)
1 cup agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup hot coffee
½ cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds)
1/4 cup dried unsulphured papaya, cut in ¼ inch cubes
1/4 cup dried unsulphured pineapple, cut in ¼ inch cubes
Additional agave nectar for brushing the cake (about ¼ cup)
1. Preheat oven to 350oF. Grease two 8×4 inch baking pans and set aside.
2. Cream sugar with vegan butter in a medium size bowl.
3. Slowly beat in flax seed mixture, agave and vanilla.
4. Beat at medium speed with electric mixer until well blended.
5. Stir in coffee.
6. Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
7. Gradually add the wet mixture to the dry mixture, beating at low speed until blended. Stir in the nuts and dried fruit.
8. Pour batter into greased pans, filling each halfway.
9. Bake for 40 min or until toothpick inserted in the center comes out clean. Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
10. Remove cake from pans and allow to completely cool. Brush with slightly heated agave.