Date cake is a moist, warmly spiced cake sweetened only with blended Medjool dates and applesauce. This version is gluten-free and dairy-free, takes just 15 minutes to mix, and then the oven does the rest.
I love using (Medjool) dates to add natural sweetness to desserts like these healthy brownies or date bliss balls. I even love them to sweeten my coffee smoothie. Dates add fiber and a lovely caramel flavor; they're the perfect natural sweetener. In this date cake, I combine luscious dates once more with a few other ingredients to create a date puree. Combined with a gluten-free flour mixture, you'll have a beautiful batter that your oven turns into a sweet, irresistible treat.
So grab that cup of coffee, and let's make it!
Have more Medjool dates? You might also like my Peanut Butter Date Cookies or Healthy Oat Pumpkin Muffins With Dates.
Why You'll Love This Recipe
- Easy recipe: This date cake is as easy as it gets. You only need a few basic ingredients and a little time to prepare the batter and bake the cake.
- Moist and flavorful: It's deliciously moist thanks to the combination of dates and applesauce. Warm spices like cinnamon and cardamom pair well with the natural caramel flavor of dates.
- Naturally sweetened: No refined sugar; the sweetness comes from a date and applesauce puree.
- Gluten-free and dairy-free: Made with a gluten-free flour blend and coconut oil.
- Perfect for any occasion: We love it for breakfast or brunch on lazy weekend mornings. But it even works for a festive gathering or as the ideal holiday dessert without spending hours in the kitchen.
Ingredients & Notes
- Flour: I use a gluten-free all-purpose flour blend. You can use the same flour to make this Gluten-free Honey Ricotta Pie.
- Dates: I love sweet Medjool dates. They have a higher sugar content and are perfect for baking, so they really work as a natural sugar substitute. No need to soak them since you blend them into a puree. Deglet Noor dates also work, but because they're less sweet and smaller, you might need more.
- Applesauce: Go for unsweetened applesauce. Use some of it also to make this Healthy Breakfast Cake.
- Eggs: Three eggs, blended right in with the dates.
- Coconut oil: To keep it dairy-free. If there's no concern, you can use butter instead.
- Salt: A tad of salt nicely balances the sweet flavors.
- Baking powder: Just a tad gives it that airy texture. Use a gluten-free one; most brands are, but not all, so check the label.
- Cardamom and cinnamon powder: The warm spices complement the sweetness of the dates and create a cozy, comforting flavor.
How To Make Date Cake
Blend, stir, and bake.
Step 1 - Whisk the Dry Ingredients: Preheat the oven to 350°F/180°C. In a large bowl, whisk all the dry ingredients until well combined. A whisk fluffs up the flour. Set aside.
Step 2 - Load the Blender: Add all the wet ingredients to a blender with the dates.
Step 3 - Blend the Date Puree: Blend at medium to high speed into a brown paste. Make sure all the dates are completely broken down.
Step 4 - Combine the Batter: Add the wet date mixture to the dry ingredients and stir until well combined.
Step 5 - Fill the Pan: Pour the batter into a prepared 9-inch round baking pan.
Step 6 - Bake and Cool: Bake for 45 to 55 minutes, checking at 45 minutes, until a toothpick inserted in the middle comes out clean. Let the cake cool completely before removing it from the pan.
Variations & Substitutions
When it comes to date cake, there are many variations you can try to add a unique twist. Here are some ideas to get you started:
- Add chopped walnuts: Make it a date walnut cake by distributing walnuts over the cake batter. They pair so well with dates or figs, like in my fig cake recipe.
- Add dark chocolate chips: I love the sugar-free ones from Lily's for a nice chocolate twist. Add them to the batter before baking so they can melt.
- Top with whipped cream or sugar-free homemade ice cream: Perfect if you're going for an extra indulgent dessert. Vanilla flavor or anything banana-based works refreshingly well with the sweetness of the dates.
- Drizzle with toffee sauce or sugar powder: Want a decadent finish, maybe for the holidays? Drizzle the date cake with warm toffee sauce or dulce de leche. A little goes a long way.
Serving Suggestion
It's best to serve this date cake at room temperature. Let it cool completely so the flavors can come together. It's the best cake to pair with your favorite cup of coffee or tea!
Storage
- At room temperature: Let the cake cool completely, then place it in an airtight container. It keeps for up to 3 days.
- In the refrigerator: For longer storage, cover the cake with parchment paper and store it in an airtight container for up to a week. Refrigeration can dry the cake out faster, so it's best to eat it as soon as possible.
- In the freezer: Wrap the cake tightly in plastic wrap, aluminum foil, or parchment paper and place it in an airtight container or freezer bag, and freeze for up to 3 months. Thaw it in the refrigerator overnight.
More Cakes To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Moist Date Cake (Gluten-Free, Dairy-Free)
Mariska RamondinoEquipment
- 1 9-inch baking pan Or a fluted cake mold, like I used, for a special look.
- 1 Blender To blend the dates completely into a puree.
- 1 Large mixing bowl For the dry ingredients and batter.
- 1 whisk
Ingredients
- 1 ¾ cups gluten-free all-purpose flour 250 grams, plus more to prep the pan
- ¼ teaspoon salt
- 1 teaspoon baking powder gluten-free
- 1 teaspoon cinnamon powder
- 1 teaspoon cardamom powder
- 3 eggs
- 2 cups packed dates 400 grams
- 1 cup applesauce 250 grams
- ¾ cup solid coconut oil 125 grams, plus more to prep the pan
Instructions
- Preheat the oven to 350 degrees F/ 180 degrees C.
- In a large mixing bowl, combine all dry ingredients using a whisk. Set aside.1 ¾ cups gluten-free all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon cinnamon powder, 1 teaspoon cardamom powder
- Add eggs, dates, applesauce, and coconut oil to a blender. Blend until the dates are completely broken down into a brown paste.3 eggs, 2 cups packed dates, 1 cup applesauce, ¾ cup solid coconut oil
- Add the date mixture to the dry ingredients and stir to combine.
- Transfer to a prepared 9-inch round baking pan.
- Bake 45 to 55 minutes, checking at 45, until a toothpick in the middle comes out clean.
- Cool completely before removing from the pan. Enjoy!
Notes
- Dates: Medjool dates are the sweetest. Deglet Noor dates work too, but you may need more.
- Pan prep: Oil the pan with coconut oil and dust it with extra flour. This works for a round pan or a fluted cake mold.
- Gluten-free baking powder: Most baking powder brands are gluten-free, but not all are. Check the label.
- Variations: Add chopped walnuts or dark chocolate chips (I love Lily's sugar-free ones) to the batter. Top with whipped cream or sugar-free homemade ice cream, or drizzle with warm toffee sauce, dulce de leche, or sugar powder for a decadent holiday finish. A little goes a long way.
- Serving: Best at room temperature, once fully cooled.
- Storage: Airtight at room temperature for up to 3 days, in the fridge for up to a week (cover with parchment paper; it can dry out faster), or wrapped tightly and frozen for up to 3 months. Thaw in the fridge overnight.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Jane says
This is really yummy! Lightly sweetened and lightly spiced, very nice flavor.
I used 3/4 tsp of both cinnamon and cardamom instead of the full tsp just because I am always hesitant about overspicing baked goods, and I think it turned out well.
Took mine out after 45 minutes because the top was starting to brown...inside is just a teeny tiny bit gooey still but nothing to complain about.
A good moist, crumby cake that I will definitely be making again, thank you!
Mariska Ramondino says
Thank you, Jane! So glad you like this cake. I appreciate your feedback. It always helps other readers, too;)