This easy date cake recipe is infused with warm spices and sweetened with a date mixture and applesauce only.
It's perfect for any occasion and healthy enough to enjoy for breakfast. Whip it up in 15 minutes and let the oven do the rest.
So grab that cup of coffee, and let's make it—gluten-free and dairy-free!
I love using (Medjool) dates to add natural sweetness to desserts like these healthy brownies or date bliss balls.
I even love it to sweeten my coffee smoothie. It adds fiber and a lovely caramel flavor. It's the perfect natural sweetener.
In this date cake, I combine luscious dates once more with a few other ingredients to create a date puree.
When combined with a gluten-free flour mixture, you'll have a beautiful batter that your oven turns into the perfect sweet and irresistible treat.
Why You'll Love This Recipe
- Easy recipe: This date cake recipe 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.
- Adaptable: You can add crunchy walnuts or top the cake with sugar powder—there are plenty of options to make this date cake yours.
- 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
See the recipe card for full information on ingredients and quantities.
- 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. No need to soak them as they are getting blended into a puree.
- Applesauce: Go for unsweetened applesauce. Use some of it also to make this Healthy Breakfast Cake.
- Coconut Oil: To keep it dairy-free. If there is no concern, you can use butter instead.
- Salt: A tad of salt nicely balances the sweet flavors.
- Baking Powder: I'm just using a tad to give it that airy texture.
- Cardamom and Cinnamon Powder: The warm spices will complement the sweetness of the dates and create a cozy, comforting flavor.
Step-By-Step Instructions
See the full recipe with measurements in the recipe card.
Making a delicious date cake is easier than you might think. Here's how to do it:
Step 1: In a large bowl, mix all the dry ingredients until well combined. It is best to use a whisk to fluff up the flour. Set aside.
Step 2: Add all wet ingredients into a blender with the dates.
Step 3: Blend into a puree at medium to high speed.
Step 4: Combine wet ingredients with dry ingredients until well combined.
Step 5: Pour batter into a prepared pan.
Step 6: Bake for about 45 minutes. Use a toothpick to test for doneness.
Note: It is best to serve at room temperature. Allow the date cake to cool so the flavors can come together.
Variations
When it comes to date cake, there are many variations you can try to add a unique twist and make it just a little different. Here are some ideas to get you started:
- Add chopped walnuts: Make it a date walnut cake by distributing this nut onto 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 date cake batter before baking so they can melt.
- Top with whip cream or sugar-free homemade ice cream: Perfect if you're going for an extra indulgent dessert. Vanilla flavor or anything banana-based will work refreshingly well with the sweetness of the dates.
- Drizzle with a toffee sauce or sugar powder: Want to go for a decadent finish, maybe for the Holidays? Then drizzle the date cake with warm toffee sauce or a dulce de latte. A little goes a long way.
Recipe FAQs
At room temperature: Let the moist cake cool completely, then place it in an airtight container and store it at room temperature. It will keep for up to 3 days.
In the refrigerator: For longer storage, store it in the refrigerator. Cover the cake with parchment paper and store it in an airtight container for up to a week. Just be aware that refrigeration can cause the cake to dry out faster, so it's best to eat it as soon as possible.
In the freezer: If you have leftover date cake you want to keep for longer than a week, you can freeze it. Wrap the cake tightly in plastic wrap or aluminum foil, place it in an airtight container or freezer bag, and store it in the freezer for up to 3 months. When ready to eat the cake, thaw it in the refrigerator overnight.
I prefer Medjool dates. They are so much sweeter than most other dates and can really be used as a natural sugar substitute in baking.
The other common dates you'll easily find in stores are Deglet Noor dates. Because they are less sweet and smaller, you might have to incorporate more if you use them.
It's the best cake to pair with your favorite cup of coffee or tea! Enjoy!
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📖 Recipe
Easy and Moist Date Cake Recipe (gluten-free)
Mariska RamondinoEquipment
- 1 9-inch baking pan You can also use a fluted cake mold like I did to get a specific look.
Ingredients
- 1 ¾ cups gluten-free all-purpose flour 250 grams
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 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
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 in a blender. Then blend until you get a brown paste. Make sure all the dates are completely disintegrated.3 eggs, 2 cups packed dates, 1 cup applesauce, ¾ cup solid coconut oil
- Add the wet date mixture to the dry ingredients and stir to combine.
- Transfer the mixture to a 9-inch prepared round baking pan.
- Bake for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean—check at 45 minutes.
- Allow the cake to cool completely before removing it from the pan. Enjoy!
Notes
-
- Add chopped walnuts
-
- Add dark chocolate chips: I love the sugar-free ones from Lily's for a nice chocolate twist. Add them to the date cake batter before baking.
-
- Top with whip cream or sugar-free homemade ice cream: Perfect if you're going for an extra indulgent dessert. Vanilla flavor or anything banana-based will work refreshingly well with the sweetness of the dates.
-
- Drizzle with a toffee sauce or sugar powder for a decadent finish, maybe for the Holidays? Then, drizzle the date cake with warm toffee sauce or a dulce de latte. A little goes a long way.
- At room temperature: Let the moist cake cool completely, place it in an airtight container, and store it at room temperature for up to 3 days.
- In the refrigerator: For longer storage, store it in the refrigerator. Cover the cake with parchment paper and store it in an airtight container for up to a week. However, refrigeration can cause the cake to dry out faster, so it's best to eat it as soon as possible.
- In the freezer: Wrap the cake tightly in plastic wrap or aluminum foil, place it in an airtight container or freezer bag, and store it in the freezer for up to 3 months. When you're ready to eat the cake, thaw it in the refrigerator 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;)