Eosinophilic Esophagitis Friendly Vegan Date Honey Cake
Total time1 hr 35 min
Prep time20 min
Cook time45 min
4.7(11)
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Learn more →Ingredients
12 servings
For the cake
- 3 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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)Can be omitted
slivered almonds
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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