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!