Vegan Coffee and Honey Bread

Elena Butuc

Discover a delightful vegan dessert infused with the rich aromas of coffee and honey. Interesting fact: it's made without any oil, similar to other fasting cakes.

This aromatic, moist, and soft treat earned rave reviews from everyone who tried it.

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Ingredients

Metric US

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Coffee

250 ml

freshly brewed coffee from a kettle

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Sugar

1 cup

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Honey

2 tbsp

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Baking soda

1 tsp

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White flour

300 g

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Chopped Nuts

0.5 cups

I used almonds

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Dried fruits

0.5 cups

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Salt

0.25 tsp

Step by step

Step 1

Boil the coffee and let it sit for 10 minutes before straining 250ml into a large bowl or cup.

Add 1 cup of sugar, 2 tablespoons of honey, and mix well until the sugar dissolves completely.

Step 2

Pour the coffee mixture into the bowl where you'll prepare the dough. Add the nuts.

Step 3

Next, add the dried fruits (I used dried apricots and dark raisins) and then add the baking soda (do not extinguish) and salt. Mix well.

Step 4

Add the flour and mix thoroughly using a whisk.

Step 5

The mixture should form a dough similar in consistency to a thick cream.

Step 6

Pour the dough into a cake pan lined with baking paper or a 26 cm round pan. Bake in the oven for 1 hour at 180°C (356°F).

Step 7

If it begins to brown excessively while baking, cover it with aluminum foil to prevent burning.

Baking with honey and baking soda requires a longer bake time than traditional cakes.

Step 8

The first time I made this cake, I substituted baking soda with baking powder, resulting in a less pronounced rise and a lighter color. See the picture for reference.

Use honey and baking soda together for the best results!

Step 9

This version with honey and baking soda results in a darker, richer color typical of baking with honey. The cake is also taller compared to the one made with baking powder.

Let it cool thoroughly before serving. Enjoy!