Name: Orange Cardamom Date Cake with Honey Drizzle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1 cup pitted Medjool dates, chopped; 3/4 cup hot water; 1/2 teaspoon baking soda; 1/2 cup olive oil; 1/2 cup coconut sugar or brown sugar; 2 large eggs; 1 tablespoon grated orange zest; 1 teaspoon pure vanilla extract; 1 cup all-purpose flour (or gluten-free flour blend); 1 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons honey (for drizzle); 1 tablespoon orange juice (for drizzle)

This Orange Cardamom Date Cake is a warm, spiced, and irresistibly moist dessert that brings together the richness of Medjool dates, the brightness of orange zest, and the earthy fragrance of cardamom. A sweet drizzle of honey and orange juice soaks into the tender cake, making it a perfect companion for a quiet tea moment or an elegant ending to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pitted Medjool dates, chopped

3/4 cup hot water

1/2 teaspoon baking soda

1/2 cup olive oil

1 tablespoon grated orange zest

1 teaspoon pure vanilla extract

1/2 cup coconut sugar or brown sugar

2 large eggs

1 cup all-purpose flour (or gluten-free flour blend)

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

For the honey drizzle:

3 tablespoons honey

1 tablespoon orange juice

Directions

I preheat my oven to 350°F (175°C) and grease and line a loaf pan or an 8-inch round cake pan.

In a bowl, I mix the chopped dates with hot water and baking soda, letting them sit for about 10 minutes to soften.

Meanwhile, I whisk together the olive oil and coconut sugar in a large bowl until smooth, then add the eggs, orange zest, and vanilla extract.

In another bowl, I whisk together the flour, cardamom, cinnamon, baking powder, and salt.

I stir the softened date mixture into the wet ingredients, then gently fold in the dry ingredients until just combined.

Then I pour the batter into the prepared pan and smooth the top evenly.

I bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, I stir together the honey and orange juice for the drizzle.

Once the cake has slightly cooled, I pour the honey-orange mixture over the top and let it soak in before slicing.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories per serving: 260 kcal

Variations

I sometimes swap the flour for a gluten-free blend to make it celiac-friendly.

For a nuttier twist, I like to fold in a handful of chopped walnuts or pistachios before baking.

If I’m out of coconut sugar, brown sugar works just as well and adds a touch of molasses flavor.

I’ve also tried this recipe with a maple glaze instead of honey for a different kind of sweetness.

For a more intense citrus note, I occasionally add a teaspoon of orange extract along with the zest.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. It also freezes beautifully—just wrap slices individually and thaw as needed.

To reheat, I warm individual slices in the microwave for about 10–15 seconds, which brings back the moist texture and enhances the flavor of the spices and honey drizzle.

FAQs

What makes this cake so moist?

The chopped Medjool dates soak in hot water before mixing, which softens them and helps release their natural sugars. Combined with olive oil, they create a rich, moist texture without the need for butter or dairy.

Can I make this cake gluten-free?

Yes, I simply swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture stays moist and tender, and the flavor remains just as delicious.

Can I skip the honey drizzle?

I can skip it, but I wouldn’t recommend it—it adds so much flavor and moisture. If I need a vegan option, I might try a maple syrup and orange juice drizzle instead.

What kind of dates should I use?

I always use Medjool dates because they’re soft, sweet, and easy to blend into the batter. If I’m using firmer varieties, I make sure to soak them a bit longer to soften them thoroughly.

Is this cake good for special occasions?

Absolutely. The warm spices and elegant drizzle make it feel fancy enough for holidays, tea parties, or as a seasonal dessert at gatherings. I also love serving it in the fall and winter months when cardamom and citrus feel especially cozy.

Conclusion

This Orange Cardamom Date Cake with Honey Drizzle is one of those desserts that feels both rustic and refined. It’s easy enough to make on a whim, but special enough to serve for company. I love how the warmth of the spices pairs with the brightness of orange and the natural sweetness of dates. It’s a cake that feels like a hug in every bite—and it never lasts long in my kitchen.

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