Honey Cake

Honey Cake

Honey Cake is typically served to welcome in the Jewish New Year (Rosh Hashanah). I know you’re probably thinking that Honey isn’t Vegan! There is a couple of Vegan substitutes made from Apples which may be hard to find so you can easily use Agave or Maple Syrup in it’s place. What I like about Honey Cake is that it’s not overly sweet and has somewhat of a spongy texture. The flavors are subtle and perfectly paired with a cup of Coffee or Tea. You can also feel free to go a hair more decadent and throw a scoop of Vanilla Ice Cream on top for a yummy dessert.

Serves 6- 8

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Ingredients

Dry

2 1/4 cups Flour
2 tsp of Baking Powder
1 tsp of Baking Soda
1/2 tsp of Salt
1 tsp Cinnamon
1/2 tsp ground Ginger
1/2 tsp ground Nutmeg
1/4 tsp ground Cloves
1/2 cup Cane Sugar
1/4 cup sliced Almonds for garnish

Wet

1/2 cup Vegan Honey ( you can use Agave or Maple Syrup)
3/4 cup brewed Coffee
1/2 cup Apple Sauce
1/2 Tbsp Molasses
2 tsp of Vanilla
1 tsp of Almond Extract
1/3 cup Organic Oil such as Avocado or Canola

Directions

1. In a large bowl mix together all of the dry ingredients.

2. In a separate cup mix together all of the wet ingredients.

3. Pour the wet ingredients into the dry and mix well or until fully incorporated.

4. Pour the batter into a round cake or loaf pan and sprinkle the top with sliced almonds. Bake at 350 for 24 -28 minutes or until an inserted tooth pick comes out clean