Gluten Free (Date) Honey Cake
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).