By: Micah Siva, Founder of “Nosh by Micah”

Honey cake is traditionally served during Rosh Hashana to symbolize hopes and wishes for a sweet New Year, similar to the custom of dipping apples in honey and enjoying sweet challah bread. In our household, honey cake was exclusively made with buckwheat honey. It was a dark brown that bordered on black. It was moist and full of malty flavor. Buckwheat honey has a unique flavor profile that is earthy, somewhat savory, and has hints of molasses notes. I reimagined the honey cake of my youth, with buckwheat flour, a splash of whiskey, shredded carrots for moisture, and spicy candied ginger for a gingery honey cake that can be served during Rosh Hashana and wintery holidays alike. In the spirit of making my home as inclusive as possible, I also like to make a vegan, bee-free honey cake made with silan, or Date Honey!

Vegan Date Honey Cake

Serves: 8 to 10

Ingredients:

• 1 ½  cups all-purpose flour
• ¼ cup almond flour
• 1 tablespoons ground flaxseeds 
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon cloves
• ¼ teaspoon kosher salt
• 1 cup pitted medjool dates, chopped
• ¾ cup applesauce
• ⅔ cup date syrup or silan
• ⅓  cup granulated sugar
• ⅓ cup olive oil
• 2 teaspoons apple cider vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon orange zest

Instructions:

1. Preheat the oven to 350F. Line and grease a 9×5-inch loaf pan. Set aside.
2. In a large bowl, combine the all purpose flour, almond flour, ground flaxseed, baking powder, baking soda, cinnamon, ginger, cloves, and salt. 
3. Add the chopped dates and toss to coat.
4. In a medium bowl, whisk the apple sauce, date syrup, sugar, olive oil, apple cider vinegar, vanilla extract, and orange zest.
5. Add the wet ingredients into the dry, and mix until just combined.
6. Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, until a toothpick comes out clean. 
   
7. Let cool in the pan before slicing.

Buckwheat Honey Cake 

Serves: 8 to 10

Ingredients:

Cake

• 1 black tea bag
• ⅔ cup hot water
• 3 medium carrots, peeled
• 1½ cups all-purpose flour
• ½ cup buckwheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon 
• 2 teaspoons ground ginger
• ½ teaspoon kosher salt
• ½ cup neutral oil, such as avocado or grapeseed
• 1 cup buckwheat honey
• 2 large eggs
• 2 tablespoons whiskey
• 2 teaspoons vanilla extract
• 2 teaspoons orange zest
• ¾ cup chopped crystallized ginger, plus more for garnish

Glaze (optional)

• 1½ cups powdered sugar
• 2 tablespoon lemon juice
• ¾ teaspoon ground ginger
• Pinch sea salt

Instructions:

• Preheat the oven to 350°F. Generously grease a 9-by-5-inch loaf pan and line it with parchment paper.

 Make the cake

1. In a mug or heatproof liquid measuring cup, steep the tea in the hot water. Set it aside to cool slightly. Meanwhile, grate the carrots using the largest hole on a box grater. Set aside.
2. In a large bowl, combine the all-purpose flour, buckwheat flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a separate medium bowl, whisk together the cooled tea, oil, honey, eggs, whiskey, vanilla, orange zest, and grated carrots.
4. Pour the wet ingredients into the dry, using a rubber spatula to stir until just combined. Fold in the crystallized ginger. 
5. Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick comes out clean, turning the loaf pan halfway through the cooking time. 
6. Let cool completely before glazing.

Make the glaze

1. In a bowl, whisk together the powdered sugar, lemon juice, ginger, and salt until smooth. Add 1 to 2 teaspoons of water if needed to thin it out. 
2. Drizzle the glaze over the cake and top with additional crystallized ginger, if desired.

Notes: Honey cake is always better the next day. Store it at room temperature in an airtight container for up to 4 days. Glaze right before serving.

Variations: If you can’t find buckwheat honey, substitute your favorite honey and use 2 tablespoons less than what the recipe calls for and add 2 tablespoons of molasses. If preferred, use apple or orange juice in place of the whiskey.

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