Gluten Free Vegan Date Honey Cake

Total time1 hr 35 min

Prep time20 min

Cook time45 min

Warmly spiced with cinnamon, ginger, and cardamom, this deep-hued cake gets its rich sweetness from date syrup and brown sugar, with a hit of brewed coffee and fresh orange zest keeping the crumb moist and complex. The batter comes together in two bowls and bakes up thin and pourable into a dense, tender sheet cake with a deep-golden top. A scatter of slivered almonds adds a little crunch against the soft, syrup-sweetened crumb underneath. It slices best once fully cooled, when the flavor has had time to settle and deepen. This one is a solid choice for a gluten free dessert table, and the citrus-and-spice combination makes it feel just right for a holiday spread or a cozy afternoon with coffee.

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose 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)

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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