Israeli Date Honey Cake – A Heavenly Gluten-Free Dessert for All Occasions

Allergens

Nuts (optional)

Ingredients

• 1 cup pitted Medjool dates, chopped
• 1 cup water
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups gluten
• free all
• purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. In a medium saucepan, combine the dates and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes until the dates are softened.
2. Remove from heat and let the date mixture cool slightly. Transfer it to a blender or food processor and blend until smooth.
3. Preheat your oven to 350°F (180°C). Grease an 8 inch (20 cm) cake pan or line with parchment paper.
4. In a large bowl, mix together the flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Add the cooled date puree, melted coconut oil, vanilla extract, and honey to the dry ingredients. Mix until well combined, stirring in the walnuts or pecans if using.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before slicing and serving.

Chef’s Insight

The combination of spices in this recipe gives the cake an authentic Israeli flavor, while the date puree ensures a moist and tender texture.