Name: Orange Cardamom Date Cake with Honey Drizzle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups pitted dates, chopped; 1 cup boiling water; 1/2 teaspoon baking soda; 1/2 cup olive oil or melted coconut oil; 2 large eggs; 1/3 cup honey (plus more for drizzle); Zest of 1 large orange; 1/2 teaspoon ground cardamom; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup all-purpose flour or spelt flour; 1 teaspoon baking powder

Fragrant with citrus and spice, this moist Orange Cardamom Date Cake with Honey Drizzle brings warmth and natural sweetness to every bite. Sweetened entirely with honey and dates, and infused with the zesty brightness of orange and the exotic aroma of cardamom, this is a cozy, wholesome cake I love to enjoy with a cup of tea or serve as a gently spiced dessert.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between comfort and sophistication. It’s naturally sweetened with dates and honey, so it feels indulgent without relying on refined sugar. The orange zest adds a bright, fresh twist, while the cardamom and cinnamon offer a hint of warmth. It’s quick to make, uses simple ingredients, and tastes even better the next day. Plus, that warm honey drizzle on top? Absolutely irresistible.

Ingredients

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

1 1/2 cups pitted dates, chopped

1 cup boiling water

1/2 teaspoon baking soda

1/2 cup olive oil or melted coconut oil

2 large eggs

1/3 cup honey (plus more for drizzle)

1/2 teaspoon ground cardamom

Zest of 1 large orange

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour or spelt flour

1 teaspoon baking powder

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 8-inch round or square baking pan.

In a bowl, I pour boiling water over the chopped dates and stir in the baking soda. I let this sit for 10 minutes to soften the dates.

While that sits, I whisk together olive oil, eggs, honey, orange zest, cardamom, cinnamon, vanilla, and salt in a large mixing bowl until smooth.

Then I slightly mash the softened dates and stir the entire mixture (including the water) into the wet ingredients.

I sift in the flour and baking powder, folding gently just until the batter is combined.

I pour the batter into the prepared baking pan and smooth the top.

The cake bakes for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.

Just before serving, I drizzle the cake with warm honey for a glossy, sweet finish.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories: 265 kcal per serving

Variations

I sometimes swap the all-purpose flour with spelt flour for a nuttier flavor and added fiber.

For a vegan version, I use flax eggs and opt for coconut oil.

I’ve also added chopped walnuts or pecans for extra crunch and richness.

If I’m in a more citrusy mood, I add a bit of orange juice to the batter or the honey drizzle.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days. It also freezes beautifully — I wrap individual slices and freeze for up to 2 months. When I want to enjoy a piece, I warm it briefly in the microwave or oven, then add a fresh drizzle of honey if I feel like treating myself.

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FAQs

Can I make this cake gluten-free?

Yes, I can substitute the flour with a 1:1 gluten-free baking blend. I make sure it contains a binder like xanthan gum for the best texture.

Do I need to use fresh orange zest?

I highly recommend using fresh zest for the best flavor. Dried zest just doesn’t deliver the same brightness.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance. The flavors deepen overnight, and it stays wonderfully moist.

Can I skip the honey drizzle?

Yes, though I find the drizzle adds a lovely glossy finish and extra touch of sweetness. If preferred, I can dust it with a bit of powdered sugar or serve it plain.

What’s the best way to reheat this cake?

I reheat individual slices in the microwave for about 15–20 seconds or warm them in a 300°F oven for 5–7 minutes to restore that just-baked softness.

Conclusion

This Orange Cardamom Date Cake is one of those simple yet standout recipes I keep coming back to. The natural sweetness from dates and honey, combined with warm spices and bright citrus, makes it comforting and unique. Whether I’m serving it at a gathering or enjoying a quiet slice with tea, it never fails to satisfy.

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