Vegan Honey Cake

From the Jewish Food Hero Kitchen: Healthier Pareve Honey Cake

  • Author: Jewish Food Hero



  • 2 cups whole wheat flour (or 1 cup whole wheat flour + 1 cup whole wheat pastry flour)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon sea salt  
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • 1 1/3 cup applesauce
  • 1 cup non-dairy milk
  • ½ cup honey or maple syrup
  • 1 teaspoon vanilla
  • 1 cup of dried currants


  • ¼ cup honey
  • 1 teaspoon cornstarch


  • Pre-heat oven to 350 F (180 C).
  • In a large bowl, combine the flour, baking powder, baking soda, sea salt and pumpkin pie spice.  Whisk to blend.
  • In a separate large bowl, combine the applesauce, non-dairy milk, honey and vanilla. Whisk to blend.
  • Add the dry to the wet ingredients, add the currants and stir to combine. Don’t over mix.
  • Lightly oil the bundt pan with earth balance. Pour the cake batter into the prepared baking pan. 
  • Bake in 350 F oven for 15 minutes. Reduce oven temperature to 325 and bake for 45 more minutes. Top should spring back to the touch when finished.
  • Cool completely before inverting onto a plate.

Prepare the glaze:

  • In a small saucepan, combine the honey with the cornstarch and whisk to remove any lumps.  Bring to a simmer over medium heat while stirring constantly. Cook for a few minutes, until it thickens. Remove from the heat to cool.

To glaze the cake:

  • First dust the cake lightly with powdered sugar. Then evenly drizzle the cake with the honey glaze.

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