Vegan Jewish Honey Cake Recipe
This recipe for vegan Jewish honey cake is from Nava Atlas' "Vegan Holiday Kitchen" (Sterling Publishing Co., Inc., 2011).
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
Cut 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 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.Step 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.