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.

4 from 4 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine Jewish

Servings 1 loaf cake

Ingredients

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

For garnish:

2 tablespoon water
½ cup powdered sugar
Handful pomegranate seeds

Instructions

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!

Keyword date cake recipe, date honey, date molasses, dates cake, molasses cake, molasses cake recipe, rosh hashanah cake, vegan honey cake