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Makes
1 10-inch bundt cake
Author Notes
I had to develop a no-egg, no dairy honey cake for the holidays since my godson is deathly allergic to eggs. The resulting cake ended up being lighter and moister and richer in flavor than most honey cakes. If you wish it to be totally vegan you can substitute date syrup for the honey. —Lisa Klein
Ingredients
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3 cups
unbleached all-purpose flour
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1/2 cup
unbleached cake flour
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1 tablespoon
baking powder
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1.5 teaspoons
baking soda
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1.25 cups
granulated sugar
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1/2 cup
sweet dessert wine
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1/2 cup
slivered almonds
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3/4 cup
raisins soaked in 1/4 dessert wine
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zest of one large navel orange
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aquafaba from one 15.5 ounce can of chickpeas
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2/3 cup
rich honey (buckwheat or Greek) or date syrup
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1/2 cup
strong-brewed coffee
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1/2 cup
fresh orange juice
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1.25 cups
canola oil
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1/4 teaspoon
Kosher salt
Directions
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Preheat your oven to 325 degrees F.
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Sift your dry ingredients into a large mixing bowl. Whisk in all of the wet ingredients EXCEPT for the aquafaba.
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Add the orange zest, almonds and raisins and mix through to distribute everything evenly.
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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.)
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Quickly fold the beaten aquafaba into the flour/raisin/nut mixture. Don’t worry that it will collapse.
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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.
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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.
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