Vegan Honey Cake

During Rosh Hashanah, it's tradition to eat the eff out of some honey. Apples & honey, honey on everything, really, and of course, the honey cake. Prior years were daunting because what was a vegan to do?! Now, there's Bee Free Honee, so all is right in our little vegan world. 
This is traditionally a dense, coarse cake, but it is sweet and delightful. And it is pretty darn easy to throw together! Just make sure you're going to be home for over an hour for it to bake. I like this cake sliced thick with a slather of vegan butter on top. It's also so delish (and extra holiday-appropriate) with some of my homemade apple butter. How would you eat your honey cake?

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• 3 Tbs ground flax seed mixed with 9 Tbs warm water
  
• 1 12 oz bottle of Bee Free Honee
  
• 1 cup unbleached sugar
  
• 2 Tbs baking powder
  
• 3 Tbs vegan butter
  
• 1 cup strong-brewed coffee
  
• 1 tsp baking soda
  
• 1 tsp cinnamon
  
• 3.5 cups unbleached all purpose flour
  

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Preheat oven to 350.
Butter and flour your pan, unless it's silicone. 
Mix together the ground flax seed and the warm water and allow to sit for about 5 minutes. 
On medium-low speed with a mixer, mix together the honee, the flax mixture, and the sugar until creamy. Add in the baking powder and vegan butter. 
Slowly stream in the coffee and allow to beat together until smooth, well incorporated, and frothy. 
Mix in the baking soda and cinnamon.
Add in the flour, 1/2 cup at a time, until well-incorporated and smooth. 
Pour mixture into a bundt pan or a loaf pan.
Bake for 70-75 minutes. 
Allow to rest for 30 minutes before turning out of pan. 
Enjoy!

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