Vegan Honey Bundt Cake

I like to use Soom silan (date syrup) and my homemade Date Paste when making this cake. I use my Vegan Orange Blossom Honey for the glaze. The cake serves 8 to 10.

Course Dessert
Cuisine American
Keyword vegan honey cake
Prep Time 10 minutes
Cook Time 30 minutes
Yields 10 servings
Author Fran Costigan


  • 1 cup all-purpose flour
  • ¼ cup whole wheat pastry flour
  • 1 ½ teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoon cinnamon powder
  • 3/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1/3 cup pure maple syrup grade A dark
  • 2 tablespoon agave
  • 2 tablespoon date syrup (silan)
  • ¼ cup unsweetened applesauce
  • ¼ cup date paste
  • ¼ cup neutral vegetable oil, grapeseed or sunflower oil
  • 1 teaspoon apple cider vinegar
  • ¾ teaspoon pure vanilla extract
  • 2/3 cup or more Vegan Orange Blossom Honey for the cake


  1. Position a rack in middle on oven and preheat to 350° F. Oil 6 cup bundt pan or equivalent.
  2. Wisk the flours to aerate them. Place a wire mesh strainer over a medium bowl. Measure the flours, baking powder, soda and salt and the spices into the strainer, to the strainer and use a whisk to sift the ingredients into the bowl. Stir with a wire whisk.
  3. In a separate small bowl, mix the oil, maple syrup, agave, date syrup, applesauce, date paste, apple cider vinegar and vanilla extract until thoroughly combined.
  4. Pour into the dry ingredients and mix until the batter is smooth.
  5. Thoroughly spray the bundt pan with a Bakers Spray like this one: I use Bakers Joy. You need this kind of spray to get the bundt out of the pan.

  6. Bake for 25 to 30 minutes, or until a tester inserted in the center of the pan in a few places is clean.
  7. Cool the pan on an elevated wire rack for 10 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 10 minutes. Then tap the pan firmly a few times and shake it very gently to help loosen the cake. Invert the pan onto a cooling rack and allow to cool completely. Use a knife to carefully go around the sides of the loaves to loosen. Invert the still hot pan onto the rack. Let it sit for a minute, and then remove the pan. If the pan does not remove easily, cover it with a very hot towel, or put it back into the oven for 5 minutes.
  8. Wait until the cake is almost completely cool before pouring some of the vegan honey all over it. Serve with the rest.
  9. Serving: I filled the center of the bundt with diced apples. Next time, I will coat them lightly in a bit of the honey.

Recipe Notes

Use all applesauce if you prefer. I have not yet made the cake with all date paste but that is next. I’m sure it will work well.