Go Back
Silan Date Syrup Cake on a platter

Silan Date Syrup Cake

Delicious vegan cake made with date syrup and garnished with a white glaze and pomegranate seeds. Perfect addition as a holiday dessert during Rosh Hashanah or Sukkot.
Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Cuisine Jewish
Servings 1 loaf cake


  • ½ cup silan date syrup
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • cup sugar
  • ¾ cup vegetable oil
  • ¾ cup orange juice

For garnish:

  • 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!