Sargent Choice Test Kitchen: Honey Cake for Rosh Hashanah

Photo of honey cake slice

September 24, 2023
Ashly Estrada, Nutrition Student

Why We Chose This Recipe

  • This recipe is delicious and a wonderful way to celebrate Rosh Hashanah.
  • It can be very easy to include more fiber and nutrients in this type of cake through the use of whole wheat flour.

Recipe adapted from Bellyful 
Yield: about 8 slices


  • 1 & 1/4 cups white whole wheat flour, spooned and leveled
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 cup sugar
  • 3 tablespoons of maple syrup
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup brewed coffee (room temperature)
  • 2 & 1/2 tablespoons orange juice
  • 3 tablespoons of vegetable oil
  • 2 tablespoons of applesauce
  • 1/3 cup honey


  1. In a large mixing bowl, whisk the flour, baking powder, baking soda, nutmeg, and sugar until combined. Then add in the egg, vanilla, coffee, orange juice, maple syrup, applesauce, vegetable oil, and honey; whisk until just incorporated and smooth.
  2. Pour batter into the prepared loaf pan.
  3. Bake in the preheated oven until the cake is set and springs back to the touch, and a tester in the center comes out clean, 35-40 minutes.
  4. Let cool for 10 to 15 minutes in the pan, then lift out and transfer to a cooling rack to cool completely.
  5. Slice and serve. Enjoy with a cup of coffee or tea!

What We Liked

  • Although this cake was modified to contain whole-wheat flour, we loved how this cake still tasted like a traditional Honey Cake for Rosh Hashanah.
  • It was fun to share this honey cake with students in celebration of Rosh Hashanah!


    • Using a loaf pan is recommended given the cake is very dense, however, you can also use a baking sheet if you don’t have a loaf pan. Note, if you use a baking sheet, the cake may be done in a shorter amount of time.

    Nutritional Value

    • This recipe includes whole-wheat flour that contains a different nutrient profile than traditional all-purpose flour, including more fiber. Whole grains (such as whole-wheat flour) are made up of three parts; bran, germ, and endosperm, which provide fiber, vitamins, and minerals.
    • On the other hand,  all-purpose flour does not contain the bran and the germ which reduces the fiber and nutrient content.  Fiber helps us feel satisfied after eating and supports a healthy digestive tract.
    • Flour is a carbohydrate that provides a quick source of energy for your body.
    • While this cake is a lower protein food, it can be consumed alongside a glass of milk or with nuts to contribute some protein which helps you feel satisfied and satiated after eating. You can also consider including fruit on the side!