Warm cinnamon, ginger, and cardamom perfume this deeply spiced cake, while date syrup and brown sugar give it a rich, caramel-like sweetness that only deepens as it cools. Brewed coffee and fresh orange juice keep the crumb moist and tender, and a hit of orange zest adds a bright citrus lift to every bite. The batter comes together in two bowls with a quick whisk — no mixer, no fuss — and bakes up thin and pourable into a deep golden, fragrant sheet cake. A scatter of slivered almonds on top adds a little crunch and a bakery-style finish. It's an easy make-ahead dessert that slices beautifully for a crowd, and it's a great pick for a dairy free spread.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt until evenly combined.
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