Jewish Honey Cake Parve
Perfectly spiced and irresistibly moist, this Jewish Honey Cake Parve is a timeless treat that’s ideal for Rosh Hashanah or any occasion. Featuring a medley of warm spices like cinnamon, cloves, and allspice, this dairy-free dessert strikes the perfect balance of sweetness with the richness of honey, brown sugar, and a splash of orange juice. Enhanced with a subtle depth from strong brewed coffee, its tender crumb is achieved through the use of vegetable oil, making it wonderfully moist without any dairy—perfect for those following kosher or parve dietary guidelines. Finished with a delicate topping of sliced almonds (optional for added crunch), this easy-to-make honey cake comes together in under 20 minutes of prep time and bakes to golden perfection. Whether served as part of a holiday spread or a simple tea-time dessert, this classic honey cake is sure to delight.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.75 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Honey
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Vegetable oil
- 1 cup Strong brewed coffee, cooled
- 0.25 cup Orange juice
- 2 teaspoons Vanilla extract
- 0.25 cup Sliced almonds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, allspice, and salt until well combined.
In a separate large bowl, beat the eggs until they are light and fluffy. Add the honey, granulated sugar, and brown sugar, and mix until well incorporated.
Gradually mix in the vegetable oil, coffee, orange juice, and vanilla extract. Stir until the ingredients are fully combined.
Slowly add the dry ingredients to the wet ingredients in batches, stirring gently after each addition. Be careful not to overmix; the batter should be smooth but not overworked.
Pour the batter into the prepared baking pan and sprinkle the top with sliced almonds, if desired.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving.
Store the honey cake in an airtight container at room temperature for up to 4 days, or freeze it for longer storage.
Nutrition Facts
Calories |
4766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 747.5 g | 272% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 501.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 344 mg | 26% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
