Gluten Free (Date) Honey Cake

This cake is sweet -it has three types of sweeteners! It is most definitely well suited for Rosh Hashanah where tradition dictates that we eat sweet foods to hearken in a sweet new year. As this is 100% vegan, I use date honey, which in all likelihood is what our predecessors ate in the Levant.
The phrase, "a land flowing with milk and honey" most likely was referring to Date Honey--not bee honey, so we are being really authentic here. This recipe is gluten free, but could easily be made with regular flour (and no xanthan gum).

3/4 vegan sugar
2/3 cup date honey (or called date syrup)
1/3 cup agave syrup
1 cup unsweetened apple sauce
1/2 cup coconut oil, (as a liquid at room temperature)
1 cup water
2 1/2 cups gluten free flour blend
2 1/2 teaspoons baking powder
2/3 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Prepare two loaf pans with some nonstick spray and set aside.

In a medium bowl, combine the sugar, date honey, agave, apple sauce, oil, and water and mix well. In a large bowl combine the rest of the ingredients well. Mix in the wet ingredients to the dry and stir well, until well mixed. It will resemble a thin batter.

Pour the batter into the loaf pans and bake for 45 minutes, or until the top is a deep brown.

Allow to cool completely, and then serve (honey cakes often taste better a day or two after you bake them).