To make this cake gluten-free: try substituting the whole-wheat flour with an all-purpose gluten-free flour blend.
If you like this recipe, you’ll love the Jewish Food Hero Cookbook: 50 Simple Plant-Based Recipes for Your Holiday Meals
Kenden Alfond is a psychotherapist who started Jewish Food Hero as a community service project to support personal and environmental health. When she was 12 years old, she chose to become a vegetarian (and now is 99% vegan). She has a BA from Brown University and an MA in counseling psychology. In 2005, she went to India as an American Jewish World Service (AJWS) volunteer and went on to live and work in Afghanistan, Democratic Republic of Congo, Switzerland and Cambodia working on various projects for the United Nations and NGOs. In 2013, she obtained a certificate in plant-based nutrition from Cornell University. She started Jewish Food Hero to get healthier food onto Jewish tables around the world. She is the author of The Jewish Food Hero Cookbook and Feeding Women of the Bible, Feeding Ourselves.