Vegan Jewish Honey Cake Recipe
This recipe for vegan Jewish honey cake is from Nava Atlas' "Vegan Holiday Kitchen" (Sterling Publishing Co., Inc., 2011).
- Serves: 24 persons
- 2 ½cups whole-wheat pastry flour (or spelt flour)
- 1tablespoon baking powder
- 2teaspoons baking soda
- 1tablespoon cinnamon
- ½teaspoon ginger (ground)
- ½teaspoon cloves (ground, or allspice)
- 1cup agave nectar (dark, or pure maple syrup , or half of each)
- 1cup apple sauce
- ½cup safflower oil
- 2teaspoons vanilla
- ½cup raisins (dark or golden)
- Optional: 1/4 cup sliced almonds
Step 1Heat the oven to 325 F. 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.
Step 2Cut 2 pieces of baking parchment to fit the bottoms of 2 (8-inch) loaf pans. Lightly oil the sides. Divide the batter between the 2 lightly oiled loaf pans. Sprinkle the almonds (if using) evenly over the tops of the loaves.
Step 3Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.
Step 4Allow 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.