Tried and True Recipe for Vegan Honey Cake
I'm not a vegan, but vegan recipes are my favorite primarily because my household is egg free (due to allergy). Nearly every bakery recipe calls for the emulsifier, and it's a tricky one to navigate because it plays such an important role in the process. A few special occasions each year call for a new confectionery creation. This week I tried Vegan Honey Cake pulled from Mayim Bialik's blog Kveller.
2 egg equivalents (I use Ener-G egg replacer)
3/4 cup agave
1 cup sugar
1/2 cup plus 1 Tbsp oil
1 tsp baking soda
1 tsp baking powder
1 tsp cocoa
1 tsp cinnamon
1/2 cup chopped walnuts
2 cups sifted flour
1 cup strong coffee (I use Turkish)
Optional: raspeberry preserve jam makes a nice icing
Honey Cake Slathered with Raspberry Preserves as filling between cakes
Combine egg replacer, agave, sugar and oil.
Mix in dry ingredients, alternating with coffee. Beat 5 minutes.
Pour into greased pan (I like 9″ round) – (usually makes enough batter for two 8-inch round)
Bake at 375 degrees until done. Check it after 20 minutes, then every 10 minutes until a pick inserted in the middle comes out clean–roughly 30-40 minutes.
L'Shana Tovah -- sweet new year to our readers who celebrate!