The inspiration for this Vegan Honey Bundt Cake came from a conversation I had with my friend, the best-selling vegan writer, Nava Atlas. We were discussing honey cake for the Jewish holidays. I found her recipe and was not surprised that it looked very good.
The fact is, every honey cake-eating family has their own special one. Nava’s cake is a more traditional, somewhat denser loaf cake, and filled with raisins and nuts. My family’s honey cake of memory was a fluffier, fruit and nut-free cake that was baked in a bundt pan. What both have in common, aside from being good tasting cakes, is both that Nava and I replace bee honey with other sweeteners that mimic it, making the cakes less cloyingly sweet and more compassionate too.
Vegan Honey Bundt Cake
I made my Vegan Honey Bundt Cake 3 times, tweaking the recipe each time. All were slightly different but all were good. I served the last, my personal favorite to non-vegans in the ‘don’t like honey cake’ camp and every taster loved the cake. Think of this cake for the next Rosh Hashanah holiday, but serve it during the winter as a lovely Spice Cake. (You may also like my Dark Moist Spice Cake.) I like to serve this one with a scoop of my Vanilla Pastry Cream, and I use my Orange Blossom Honey.
Even the kids in the family enjoyed more than one slice of this Honey Cake. My 10-year old grandson Seth exclaimed when he saw the cake, “Wow, GORGEOUS!” The Heritage Bundt from Nordic Ware, elevates any Bundt cake to WOW! I have both the 10-cup and the smaller 6-cup. The recipe that follows was made in the 6-cup pan. The amount of batter measures 2 ¾ cups. This is useful information should you want to use another pan. My Essential Vegan Desserts students are used to my repeating – measure your batter. By the way, you can still register for the class that started this week. But back to this luscious, easy to make cake. Enjoy.
Vegan Honey Bundt Cake
- 1 cup all-purpose flour
- ¼ cup whole wheat pastry flour
- 1 ½ teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon cinnamon powder
- 3/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/3 cup pure maple syrup grade A dark
- 2 tablespoon agave
- 2 tablespoon date syrup (silan)
- ¼ cup unsweetened applesauce
- ¼ cup date paste
- ¼ cup neutral vegetable oil, grapeseed or sunflower oil
- 1 teaspoon apple cider vinegar
- ¾ teaspoon pure vanilla extract
- 2/3 cup or more Vegan Orange Blossom Honey for the cake
- Position a rack in middle on oven and preheat to 350° F. Oil 6 cup bundt pan or equivalent.
- Wisk the flours to aerate them. Place a wire mesh strainer over a medium bowl. Measure the flours, baking powder, soda and salt and the spices into the strainer, to the strainer and use a whisk to sift the ingredients into the bowl. Stir with a wire whisk.
- In a separate small bowl, mix the oil, maple syrup, agave, date syrup, applesauce, date paste, apple cider vinegar and vanilla extract until thoroughly combined.
- Pour into the dry ingredients and mix until the batter is smooth.
Thoroughly spray the bundt pan with a Bakers Spray like this one: I use Bakers Joy. You need this kind of spray to get the bundt out of the pan.
- Bake for 25 to 30 minutes, or until a tester inserted in the center of the pan in a few places is clean.
- Cool the pan on an elevated wire rack for 10 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 10 minutes. Then tap the pan firmly a few times and shake it very gently to help loosen the cake. Invert the pan onto a cooling rack and allow to cool completely. Use a knife to carefully go around the sides of the loaves to loosen. Invert the still hot pan onto the rack. Let it sit for a minute, and then remove the pan. If the pan does not remove easily, cover it with a very hot towel, or put it back into the oven for 5 minutes.
- Wait until the cake is almost completely cool before pouring some of the vegan honey all over it. Serve with the rest.
Serving: I filled the center of the bundt with diced apples. Next time, I will coat them lightly in a bit of the honey.
Use all applesauce if you prefer. I have not yet made the cake with all date paste but that is next. I’m sure it will work well.