Honey Cake is a traditional food for Rosh Hashanah, the Jewish new year, to bring a "sweet" new year. I wanted to make a vegan honey cake this year, but given that honey isn't technically vegan my "vegan honey cake recipe" google searches didn't get me very far. However, I (and most vegans I know) do eat honey, so here's the recipe I adapted from the non-vegan recipes I found on-line:
5 ts Ener-G egg substitute
1/2 cup water
1 cup sugar (I used Florida Crystals)
1/2 cup canola oil
3/4 cup honey
2 ts baking powder
1 ts baking soda
1 ts cocoa powder
1 ts cinnamon (preferably Ceylon cinnamon)
2 cups unbleached all-purpose flour
1 cup strong coffee, room temperature (I used a decaf Sumatra)
Coconut flakes for garnish (optional)
1. Preheat oven to 350. Grease a bundt pan, or two loaf pans.
2. In a large bowl, beat the Ener-G with the water until slightly frothy.
3. In a separate bowl, sift together all of the dry ingredients except the sugar.
4. Add the sugar, oil, and honey to the Ener-G mix. Mix until well blended.
5. Add the dry ingredients and coffee to the honey mixture in parts, mixing in between.
6. Pour the batter into the baking pan, and bake for approximately 1 hour, until a knife inserted in the cake comes out clean. Allow to cool for about 10 minutes in the pan before turning out, and then garnich with coconut flakes, if desired.