Eggless Vegan Date Honey Cake

Total time1 hr 35 min

Prep time20 min

Cook time45 min

This warmly spiced cake gets its deep sweetness from date syrup and brown sugar, with a thin, pourable batter that bakes up into a moist, tender crumb. Cinnamon, ginger, and cardamom give it a cozy, honey-cake warmth, while a splash of brewed coffee and fresh orange juice add complexity without weighing it down. Orange zest folded into the batter keeps every bite bright, and a scatter of slivered almonds on top adds a welcome crunch against the soft crumb. It bakes into a deep golden loaf that only gets better as it cools, with the flavor rounding out and the texture firming into something perfectly sliceable. This one’s an easy addition to an egg free baking rotation, whether you’re serving it for a holiday table or just an afternoon treat with coffee.

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
½ tsp fine salt
¾ cup date syrup
¾ cup packed light brown sugar
½ cup neutral oil (such as canola or sunflower)
1 cup strong brewed black coffee, cooled
½ cup fresh orange juice
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 tbsp orange zest (from about 1 large orange)
½ cup slivered almonds (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper.
2
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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