Variations:
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.
I followed all the instructions. The only change that I made, I substituted the maple syrup with date syrup.
the cake came perfect. And smells great.
I will prepare the glaze and plan to serve it in Rash Hashana meal
This was a total fail. I followed the recipe exactly except that I substituted the whole wheat flour for almond flour because my husband is gluten-free (which everything I read says is quite acceptable as a substitution ratio to ratio). I also used applesauce made with only apples (North Coast brand), but that shouldn’t have mattered. When it was done, it didn’t even resemble a cake. The whole thing had collapsed in on itself, and I had to literally spoon it out of my bundt pan. It tasted good, so we ate it in bowls, but I’m glad I didn’t make it for company. Also, once the glaze cools, it becomes as hard as taffy. My spoon actually stuck to it in the pot. I had to reheat it and remelt it to get it back to glaze consistency. I just bought The Jewish Food Hero cookbook and am planning to make the Rosh Hashanah main dish recipe for the holiday. I sure hope that comes out better than this honey cake did.
Hi Jan! I would not recommend substituting almond flour for whole wheat flour. Almond flour is very fatty and makes dishes chewy and softer, it has to be mixed with something else for a cake or the cake would turn into soup (which sounds like happened). Whole wheat flour absorbs liquids so the closest gluten-free option would be gluten-free 1:1 flour ratio. Glad to hear that it tasted good 🙂