Vegan Rosh Hashana Cake
Prep time
Cook time
Total time
Recipe by Hannah Kaminsky, author of My Sweet Vegan
Serves: 8 servings
  • 2 cups whole wheat pastry flour
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 1 cup amber agave nectar
  • 1 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon orange blossom water
  1. Preheat your oven to 350 degrees, and lightly grease a 9 x 5 greased loaf pan.
  2. Sift together both flours, baking powder and soda, and salt into a large bowl. In a separate dish, measure out the oil, agave, applesauce, vanilla, vinegar, and orange blossom water, whisking thoroughly to combine. Pour the wet ingredients into the bowl of dry via the “muffin method,” and stir the mixture together using as few strokes as possible to prevent over mixing. Once the batter is smooth and no pockets of wet or dry ingredients remain, pour into your prepared loaf pan and bake for 45 – 55 minutes. Since agave causes baked goods to brown much faster than sugar, cover your pan after it’s been in the oven for about 35 minutes to prevent it from becoming too dark.
  3. When it’s done, a skewer inserted into the center should come out clean. Let it cool completely in the pan before slicing.
Recipe by Go Dairy Free at