Vegan Jewish Honey Cake Recipe

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 09/09/19
Rosh Hashana Honey Cake
Rosh Hashana Honey Cake. Sarah Bossert / Getty Images
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 2 loaves (24 servings)
Nutritional Guidelines (per serving)
82 Calories
1g Fat
18g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 loaves (24 servings)
Amount per serving
Calories 82
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 241mg 10%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 4%
Protein 1g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for vegan Jewish honey cake is from Nava Atlas' "Vegan Holiday Kitchen" (Sterling Publishing Co., Inc., 2011). It is soy-free and can be made nut-free by eliminating the almonds. And, contrary to its name, it is made with agave nectar or pure maple syrup instead of honey.
Atlas says, "Honey cake is a traditional dessert at Jewish celebrations, whether formal holidays or not, and is a fixture in the Ashkenazic Rosh Hashanah repertoire. In this recipe, dark agave nectar and maple syrup are combined to create a truly authentic flavor."

Ingredients

  • 2 1/2 cups whole-wheat pastry flour (or spelt flour)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger (ground)
  • 1/2 teaspoon cloves (ground, or allspice)
  • 1 cup agave nectar (dark, or pure maple syrup, or half of each)
  • 1 cup apple sauce
  • 1/2 cup safflower oil
  • 2 teaspoons vanilla
  • 1/2 cup raisins (dark or golden)
  • Optional: 1/4 cup sliced almonds

Steps to Make It

  1. Heat the oven to 325 degrees. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.

  2. Cut two pieces of baking parchment to fit the bottoms of two 8-inch loaf pans. Lightly oil the sides. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds (if using) evenly over the tops of the loaves.

  3. Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.

  4. Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve.