Easy and Moist Date Cake Recipe (gluten-free)
Satisfy your sweet tooth with this irresistible gluten-free date cake. Made with wholesome ingredients and warm spices, it's the perfect guilt-free treat for any occasion.
Servings: 10 Servings
Calories: 318kcal
Equipment
- 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
- Ad 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
Variations:
In the refrigerator: For longer storage, store it in the fridge. Cover the cake with parchment paper and store it in an airtight container in the refrigerator for up to a week. Just be aware that refrigeration can cause the cake to dry out faster, so eating it as soon as possible is best.
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. Then, when you're ready to eat the cake, thaw it in the refrigerator overnight.
- 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.
In the refrigerator: For longer storage, store it in the fridge. Cover the cake with parchment paper and store it in an airtight container in the refrigerator for up to a week. Just be aware that refrigeration can cause the cake to dry out faster, so eating it as soon as possible is best.
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. Then, when you're ready to eat the cake, thaw it in the refrigerator overnight.
Nutrition
Serving: 1 | Calories: 318kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 120mg | Potassium: 244mg | Fiber: 5g | Sugar: 23g | Vitamin A: 123IU | Vitamin C: 0.3mg | Calcium: 68mg | Iron: 1mg