Vegan Honey Cake

Healthy and vegan "honey" cake made from whole spelt flour and date honey without added sugar and with pine nuts and spices

  • DessertsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 10Serving/Unit


The Cake
Whole spelt flour, 2 cups
preferably organic
Baking powder, 2 teaspoons
without aluminum
Cinnamon, 2 flat teaspoons
Ground coconut, 3 flat tablespoons
Cardamom, 1 flat teaspoon
Peeled pine nuts, 2 tablespoons
not roasted
Walnut, 1/2 cup
unroasted and chopped
Date honey, 1 cup
100% natural and organic, without added sugar
Coconut oil, 2 tablespoons
high quality
Boiling water, 3/4 cup
The Coating
Whole sesame tahini, 2 tablespoons
Date honey, 2 tablespoons
100% natural and organic, without added sugar


1. Preheat the oven to 356°F (180°C).
2. In a bowl, mix all the dry ingredients.
3. Add all the other ingredients and mix well.
4. Transfer the mixture to the cake pan.
5. Bake for 20 minutes.
6. Mix the coating ingredients and sprinkle over the cake (cover the whole cake, does not have to be precise).
7. Return to the oven and bake for another 20 minutes.
8. Bon appetite (:

Total time: 30-60 min

Equipment: English cake pan.

The cake comes out relatively moist. For those who prefer a drier texture, you can bake a few more minutes beyond the time indicated in the recipe, or alternatively heat the slices of cake in the toaster before serving.

Nutritional Values Serving/Unit 100 Grams
Calories 334 cal 322 cal
Proteins 7 g 7 g
Carbohydrates 49 g 47 g
Fat 10 g 10 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Orit Chen Recipe by Orit Chen
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