Honey Bundt Cake
Honey Bundt Cake
Honey cake is most commonly enjoyed during the Jewish holiday of Rosh Hashanah. It’s the celebration of the Jewish New Year and in order to usher in a sweet year there are many dishes that center around apples and honey. Traditionally honey is not considered a vegan food but with many strides and innovations there are now a variety of delicious and believable substitutes. There is another recipe for Honey Cake on the site that is similiar but yeilds a 9” round or loaf. This recipe is designed to be a bundt and has a slightly different almond topping.
Makes 8-10 slices
Ingredients
Dry
3 cups (360g) All Purpose Flour
1/2 cup (100g) Cane Sugar
2 tsp (10g) Baking Powder
1 tsp (5g) Baking Soda
1/2 tsp (2.5g) Salt
1 tsp (5g) Cinnamon
1/2 tsp (2.5g) Nutmeg
1/2 tsp (2.5g) Powdered Ginger
1/4 tsp (1.25g) ground Cloves
Wet
3/4 cup (255g) Vegan Honey (I used Mellody Honey)
1 cup (236ml) brewed Coffee
1/2 cup (125g) Unsweetened Apple Sauce
1/3 cup (79ml) neutral Oil like Avocado or Canola
1 Tbsp (15ml) Molasses
2 tsp (10ml) Vanilla Extract
1 tsp (5ml) Almond Extract
Garnish
1/3 cup (24g) sliced Almonds
1/3 cup (79ml) Vegan Honey
1/2 tsp (2.5ml) Almond Extract
Equipment
Standard size bundt cake pan
(10 1/2” x 4 1/2”)
Wire cooling rack
Directions
1. Add the flour, sugar, baking powder, baking soda, salt and ground spices to a large bowl and mix well.
2. Add the vegan honey, coffee, apple sauce, oil, molasses and extracts to a smaller bowl and mix well. Slowly add the wet mixture to the dry and mix until incorporated.
3. Prepare the bundt pan by greasing the inside with vegan butter or baking spray. Sprinkle a very light layer of flour and move it around the pan, making sure to coat all of the sides. Dump out any excess flour.
4. Pour the cake batter into the bundt pan and tap it to remove any trapped bubbles. Bake at 350 for 45-50 minutes or until an inserted toothpick comes out clean.
5. Allow the cake to cool for 20 minutes before placing a wire cooling rack over the top of the pan and flipping it over onto the rack to release the cake. Allow the cake to cool completely before garnishing.
6. Optional: While the cake is cooling add the sliced almonds to a dry pan on medium heat. Move them around the pan to toast them. Once they have taken on a little bit of color remove them from the pan.
7. In a small sauce pan on low heat, add the vegan honey, almond extract and sliced almonds. Heat for 5-8 minutes until the honey is warmed and thinned. Allow the mixture to cool a bit before spooning over the top of the cake. Cut and serve.
