Delightful vegan date syrup cake recipe! If you're looking for a scrumptious treat that's both compassionate and full of flavor, you've come to the right place. This moist and tender cake combines the natural sweetness of silan date syrup with aromatic cinnamon and zesty orange juice to create a mouthwatering dessert that will surely win hearts.
A simple cake recipe that has a festive look and delicious taste. Date syrup, date honey or date molasses are all names for this sweet and special ingredient, but in Israel, we call it "Silan". It is a thick dark brown fruit syrup that’s made from dates.
Dates are one of the Seven Species (Shiv'at HaMinim) in the Jewish religious traditions. In many Jewish holidays, we consume dates and this festive cake can be your cake for the holiday meal. It is a parve (non-dairy) cake so it fits perfectly!
How to make date syrup cake
To whip up the cake, you only need one bowl and a spoon so it's pretty quick and easy. Mix all ingredients to a unified batter and bake in a loaf tin. The garnish for this cake is what makes it so beautiful and festive. I garnished it with a white glaze made from powdered sugar and water and on top of the glaze, I sprinkled pomegranate seeds. I like to garnish with pomegranate seeds, they look so nice and during The holidays is the season for pomegranate, so they are fresh and taste so good.
The cake is also delicious with no garnish at all, if you are trying to reduce sugar intake then you can skip the glaze. I just like the look of it with the garnish so much.
Besides being non-dairy, this cake is also vegan and doesn’t require eggs. It can fit perfectly if you have a vegan guest or you are following the vegan diet.
Vegan Honey Cake
As Rosh Hashanah approaches, some families are opting for a new twist on the holiday feast. Instead of the classic honey cake, they're choosing this date syrup cake recipe, which is a vegan and naturally sweetened option. You may refer to this cake as a "vegan honey cake" since its taste might resemble that of a traditional honey cake. This cake keeps the tradition alive with its delicious flavors. Each mouthwatering bite is a reminder of starting the year on a positive note. The cake is beautifully garnished with sparkly pomegranate seeds, adding an extra touch of goodness and luck. It's all about cherishing the old customs while embracing new choices. Here's to a sweet and joyful Rosh Hashanah!
Is date syrup healthier than honey?
Both date syrup and honey are natural sweeteners with distinct nutritional profiles. Date syrup may be considered healthier for some people due to its lower glycemic index and plant-based origin. It also provides essential nutrients and can be a good alternative for vegans or those looking for non-animal-derived options. However, moderation is key in both cases since they are still concentrated sources of natural sugars.
As with any dietary choices, it's essential to consider individual health needs and preferences. For those with specific health conditions or dietary restrictions, consulting with a healthcare professional or a registered dietitian is recommended to make the best choices for their well-being.
How do you use date syrup in baking?
Using date syrup in baking is a wonderful way to add natural sweetness and depth of flavor to your recipes, especially for those seeking vegan or refined sugar-free alternatives. Here are some tips on how to use date syrup in your baking:
- Sweetener Replacement: Date syrup can be used as a one-to-one substitute for other liquid sweeteners like honey, maple syrup, or agave nectar. When a recipe calls for these sweeteners, simply replace them with an equal amount of date syrup.
- Adjusting Liquid Content: Since date syrup is a liquid sweetener, it contains water. When using it in place of granulated sugar or dry sweeteners, you may need to adjust the overall liquid content in your recipe. Reduce other liquid ingredients, like water or plant-based milk, slightly to maintain the desired consistency of the batter or dough.
- Flavor Enhancer: Besides providing sweetness, date syrup adds a distinct caramel-like flavor to your baked goods. It works wonderfully in recipes that call for warm spices like cinnamon, nutmeg, or cloves, as the flavors complement each other well.
- Binding Agent: Due to its sticky nature, date syrup can act as a binding agent, helping to hold ingredients together. This can be particularly useful in no-bake recipes like energy balls, bars, or raw desserts.
- Moisture Retention: Date syrup contributes to the moisture content of baked goods, making them moist and tender. It's especially beneficial in recipes that tend to dry out quickly, like certain cakes and muffins.
- Temperature Consideration: When using date syrup in recipes, be mindful of the temperature of other ingredients, especially if the recipe calls for melted fats (like coconut oil or vegan butter). If combining a warm liquid sweetener like date syrup with cold ingredients, it's a good idea to mix them gently to avoid solidifying the fats.
- Pairing with Flavors: Experiment with flavor combinations that work well with date syrup. For example, date syrup pairs wonderfully with nuts, chocolate, dried fruits, and spices like ginger, cardamom, or vanilla.
Now that you have these tips in mind, feel free to incorporate date syrup into various baked goods like cakes, muffins, cookies, energy bars, and more. It adds a unique and wholesome touch to your treats while keeping them vegan-friendly and free from refined sugars. Enjoy your baking adventures!
Yes, you can use whole wheat flour as a healthier alternative. Keep in mind that whole wheat flour tends to absorb more moisture than all-purpose flour, so you may need to adjust the liquid content slightly. Add a bit more orange juice or water to achieve the desired batter consistency.
While date syrup is the primary sweetener in this recipe, you can experiment with other liquid sweeteners like maple syrup, agave nectar, or even molasses. However, each sweetener has its unique flavor profile, so the taste of the cake may vary.
To make the cake gluten-free, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Make sure the blend includes a binding agent like xanthan gum or use a gluten-free flour that's specifically designed for baking.
Yes, you can certainly add fruits, nuts, or other mix-ins to the batter to enhance the cake's flavor and texture. Chopped dates, raisins, or dried figs would complement the date syrup well. Just be mindful of the total volume of mix-ins to avoid overwhelming the cake.
Store the cooled cake in an airtight container at room temperature or in the refrigerator. It should stay fresh for 3 to 4 days. If you want to extend its shelf life, you can freeze the cake slices individually, wrapped in plastic wrap or aluminum foil.
While the vegetable oil contributes to the cake's moisture and texture, you can experiment with oil-free substitutes like applesauce or mashed bananas. Keep in mind that this may affect the final texture, so adjust the wet ingredients accordingly.
The glaze is optional, and you can certainly skip it if you prefer a less sweet or simpler cake. However, the glaze adds extra sweetness and a beautiful finishing touch to the cake, so it's worth trying at least once.
Yes, you can adapt this recipe to make cupcakes. Adjust the baking time to around 15-20 minutes, but keep an eye on them to prevent over-baking. Cupcakes are a great option for individual servings and can be easier for portion control.
Other cake recipes you should try:
For all my cake recipes and other dishes and desserts, head to my recipe index.
Bake this date syrup cake today!
Whether you're celebrating a special occasion or just indulging in a well-deserved treat, this vegan date syrup cake is the perfect choice. So go ahead, slice yourself a piece, and savor the harmonious blend of flavors. It's time to take your taste buds on a journey they won't forget! Enjoy!
Silan Date Syrup Cake
- ½ cup silan date syrup
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅓ cup sugar
- ¾ cup vegetable oil
- ¾ cup orange juice
- 2 tablespoon water
- ½ cup powdered sugar
- Handful pomegranate seeds
- Set the oven to 160°C / 325°F with the fan.
- In a mixing bowl, mix together all of the ingredients until it creates a unified batter.
- Grease a loaf pan.
- Pour the batter into the pan.
- Bake for 40 minutes.
- Cool the cake at room temperature.
- In a small bowl, whisk the powdered sugar and water to a glaze texture. Add more water if it's too thick. You can decide which consistency of glaze you want.
- Pour the glaze on the cake.
- Sprinkle pomegranate seeds on top of the glaze.
- Have a piece and enjoy!