Vegan Honey Cake Recipe

Name: Vegan Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unbleached all-purpose flour; 1/2 cup unbleached cake flour; 1 tablespoon baking powder; 1.5 teaspoons baking soda; 1.25 cups granulated sugar; 1/2 cup sweet dessert wine; 1/2 cup slivered almonds; 3/4 cup raisins soaked in 1/4 dessert wine; zest of one large navel orange; aquafaba from one 15.5 ounce can of chickpeas; 2/3 cup rich honey (buckwheat or Greek) or date syrup; 1/2 cup strong-brewed coffee; 1/2 cup fresh orange juice; 1.25 cups canola oil; 1/4 teaspoon Kosher salt

Servings: persons

3 cups unbleached all-purpose flour
1/2 cup unbleached cake flour
1 tablespoon baking powder
1.5 teaspoons baking soda
1.25 cups granulated sugar
1/2 cup sweet dessert wine
1/2 cup slivered almonds
3/4 cup raisins soaked in 1/4 dessert wine
zest of one large navel orange
aquafaba from one 15.5 ounce can of chickpeas
2/3 cup rich honey (buckwheat or Greek) or date syrup
1/2 cup strong-brewed coffee
1/2 cup fresh orange juice
1.25 cups canola oil
1/4 teaspoon Kosher salt

1
Preheat your oven to 325 degrees F.
2
Sift your dry ingredients into a large mixing bowl. Whisk in all of the wet ingredients EXCEPT for the aquafaba.
3
Add the orange zest, almonds and raisins and mix through to distribute everything evenly.
4
In a standing mixer, add the strained aquafaba and on high speed, whip the liquid for about 20 minutes. The liquid will first foam and then will whip up to resemble egg whites. You want them to be as stiff as possible so beat them until when you pull up the beater, the aquafaba holds onto the beater. (Do NOT make the aquafaba ahead - it will not hold.)
5
Quickly fold the beaten aquafaba into the flour/raisin/nut mixture. Don't worry that it will collapse.
6
Spray a 10-inch straight-sided, non-stick tube pan with a non-stick spray with flour and quickly pour the batter into the pan, spreading it evenly.
7
Bake for about 1.25 hours or until a toothpick inserted comes out clean. It may take a little longer. Allow to cool in the pan for 20-30 minutes and then carefully turn it out onto a wire rack to finish cooling completely. This can be made ahead and frozen. Just defrost completely before serving. Can be dusted with confectioner's sugar for serving if desired.

1530

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups unbleached all-purpose flour, 1/2 cup unbleached cake flour, 1 tablespoon baking powder, 1.5 teaspoons baking soda, and more.

Yes, Vegan Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Honey Cake

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