Vegan Rosh Hashanah Cake
Prep time
Cook time
Total time
This tender loaf is a seamless swap for traditional honey cake. Enjoy it for the New Year, or for a sweet treat throughout the fall.
Recipe type: Dessert
Cuisine: Jewish
Serves: 12 servings
  • 2 cups whole wheat pastry flour
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • 1 cup amber agave nectar
  • ⅓ cup oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon orange blossom water
  1. Preheat your oven to 350°F, and lightly grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, and salt.
  3. In a medium bowl, whisk together the applesauce, agave, oil, vanilla, vinegar, and orange blossom water.
  4. Pour the wet ingredients into the dry ingredients, and stir just until combined. Do not overmix.
  5. Scrape the batter into your prepared loaf pan and even out.
  6. Bake the cake for 35 minutes, then tent it with foil. Agave causes baked goods to brown much faster than sugar, so you want to prevent it from becoming too dark. Bake for another 10 to 20 minutes, or until a skewer inserted in the center of the cake comes out clean.
  7. Let the cake cool completely in the pan before slicing.
Nutrition Information
Serving size: 1 slice Calories: 294 Fat: 6.6g Saturated fat: .5g Carbohydrates: 54.8g Sugar: 23.5g Sodium: 151mg Fiber: 2.9g Protein: 4.2g
Recipe by Go Dairy Free at