L'Shana Tova

Rosh Hashanah starts tonight, and I'm ready with food to bring to my synagogue's potluck tomorrow (pasta in a creamy, non-dairy sauce with chard). By chance I ended up making this recipe earlier this week for myself, a gooey raw dessert that calls for 2 1/4 cups of dates. So I told myself maybe if I ate it on the holidays my year would be full of dates :) I'm not sure I even want that, as dates with new people are not fun most of the time, but I amused myself.

Even though, as usual, I've done a lot of cooking lately, and a lot of it has been unusual, I woke up this morning and wanted a traditional honey cake. Part of me is superstitious. We're supposed to eat apples and honey for a sweet near year, so what happens if I don't eat them?! Part of me just really likes ritual and tradition and didn't want to miss out on a holiday tradition. And part of me just never wants to miss out on fun other people are having, and other people are eating honey cake today!

Needless to say, this is not vegan. I don't have a problem with eating honey, mostly because I don't know what mistreating bees would mean or what it means for bees to have a comfortable life. Though most vegans don't eat it, so there probably is a good rationale that I don't know about.

To make a single-serving cake, a ramekin is really useful. Or you could use a mug, or maybe a silicon cupcake holder by itself. I've never used those, but I assume they are sturdy enough to stand up on their own without being in a muffin tin.

Single-Serving Honey Cake

3 Tbsp flour
1/4 tsp vanilla
1/4 tsp baking powder
pinch salt
1 Tbsp honey, plus a bit more if needed for moisture
1 Tbsp apple sauce
sprinkle of cinnamon

Mix the dry ingredients together in a bowl, then add the wet. If too dry, you can add a bit of milk - or more honey. Pour into a greased ramekin or mug.
Bake at 350 for 20 minutes, or until the middle is puffy and firm.
Eat, and have a sweet new year :)