Vegan Jewish Honey Cake Recipe (Nut-Free)

Nut Allergies? No worries with this Vegan Jewish Honey Cake Recipe

If you’re in the mood for a tasty dessert, try this Vegan Jewish Honey Cake Recipe which is soy-free, nut-free and simple to make.

Vegan Jewish Honey Cake Recipe

Everything is tastier in a bundt pan!

While some deride Ashkenazic cuisine as a bit dry and bland, we can assure you it most certainly is not! This past Rosh HaShanah, I made sure to eat a little bit of everything around our synagogue – so long as it was sweet and honey filled. So you can imagine my surprise when the tastiest cake I had didn’t actually contain any honey at all.

This traditional Rosh HaShanah Vegan Jewish Honey Cake is soy free and nut free. Instead of honey, this recipe calls for pure maple syrup. While you could easily replace that with traditional bee honey, date honey or agave nectar, the maple syrup variant gives it a unique taste that we highly recommend. This easy-to-make recipe calls for mixing your dry ingredients, stirring in the wet ones and sticking it in the oven for 40 minutes or so. Just make sure not to over-bake it!

Vegan Jewish Honey Cake Recipe

Vegan Jewish Honey Cake Recipe (Nut-Free)

Serves: 6 people (2 full loaves)
Prep Time: 20 minutes
Cooks in: 50 minutes
Ready in: 1 hour 20 minutes (including baking)
Difficulty: Easy-Medium

INGREDIENTS

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

DIRECTIONS

  1. Pre-heat the oven to 325° F
  2. Mix the dry ingredients in a mixing bowl – baking powder, baking soda, cinnamon, ginger, cloves, flour
  3. Next, add and stir in the wet ingredients. When thoroughly mixed, stir in the optional raisins
  4. Lightly oil either one large or two medium 8-inch loaf pans. If going for the latter two loaves, pour your mix evenly between the pans
  5. Optional: Sprinkle almonds evenly over the top of each loaf
  6. Once the oven is heated, bake for 40-50 minutes. Test if finished by sticking a thin knife in the middle and coming out clean
  7. Once cool, remove from pans, slice and serve

While you can serve this cake warm, it’s much easier and stays together significantly better once it cools and hardens a bit. Drizzled honey on top of each slice gives it a real Rosh HaShanah flair. Perfect for hosting vegan or dairy-free guests (or with a meat meal), this Vegan Jewish Honey Cake is perfect for most occasions. I’ll be serving it on Shabbats to come, that’s for sure.

Other Recipes Like This: Ashkenazi, Baking, Desserts, Israeli Classics, Jewish Holidays, Rosh HaShanah, Shabbat, Vegan, Vegetarian

Did you enjoy the Vegan Jewish Honey Cake Recipe? Let us know in the comments what you think of this recipe!

 

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