Vegan (Like) Honey Cake

Moist date cake with spices and flavors just like the traditional Rosh Hashanah honey cake.

vegan honey cake

This is a wonderful cake.

The kind you just cannot stop eating.

It's soft and moist and tastes just like a honey cake.

Perfect for a sweet year ("shana tova u'metuka").

vegan honey cake

Keep In Touch

Subscribe to receive delicious recipes, updates, competitions and more.

Enter your email address


Prep Time
15 minutes
Bake Time
45 minutes
Loaf pan


  • 8.75 oz pitted medjool dates, soaked in hot water for 10 minutes
  • 7.75 oz unsweetened applesauce
  • 1 cup plant based milk or homemade almond milk
  • 1.75 oz melted coconut oil
  • 1 cup 70% whole spelt flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.75 cup coconut sugar or cane sugar
  • 1 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground ginger
  • 1 pinch ground cardamom
  • 1 pinch salt

For the tea syrup

  • 0.25 cup hot water
  • 1 tbsp date syrup
  • 1 tsp Assam tea (or any teabag)


  1. Oil a loaf pan and cover with two stripes of parchment paper for an easy release, one for the long side of the pan and another smaller stripe across.

  2. Preheat the oven to 350°F (175°C).

  3. Place the softened dates in a food processor or high-speed blender and blend them into a paste.

  4. In a large bowl or a standing mixer, mix the date paste and applesauce. Gradually add the milk and melted coconut oil, until smooth and sticky.

  5. Add the flour and almond flour, the baking powder, baking soda, sugar, and spices. Mix to combine.

  6. Transfer into the pan and create an even layer using a spatula.

  7. Place in the oven and bake for 45 minutes. Remove from the oven and set on a cooling rack for at least 20 minutes before trying to release.

  8. In the meanwhile, prepare the syrup- mix the water, date syrup, and tea. Set aside for 5 minutes, strain the tea leaves, or remove the teabag.

  9. Release the cake and place it on a serving plate. Slowly pour the tea syrup, until it's all absorbed. Serve and enjoy.


  • The cake can be kept for 3 days in the fridge but is best served at room temperature.

  • Instead of using the spices mentioned in this recipe, you can use 1.5 tsp of this Chai Latte spice mixture (keeping out the tea leaves).