Dattelkuchen (1 Schüssel, ohne Butter, ohne Eier)

Dieser Dattelkuchen is a delicious tea cake filled with juicy pieces of Medjool dates and light orange flavors. It’s a great cake to serve with a maple olive oil caramel or peanut butter caramel and a cup of tea.

Inhaltsverzeichnis

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I love making healthier cakes, like my Schokoladen-Kokos-Kuchen but I also love the flavors of dates and oranges together, so I made a special cake just for that.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, process shots, and baking tips!

Dattelkuchen

Dieser Dattelkuchen is a delicious tea cake filled with juicy pieces of Medjool dates and light orange flavors. It's a great cake to serve with a maple olive oil caramel or peanut butter caramel and a cup of tea.

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Zubereitungszeit: 30 Minuten min

Kochzeit: 25 Minuten min

Cool: 3 Stunden Stunden

Gesamtzeit: 4 Stunden Stunden 25 Minuten min

Kurs: Frühstück, Dessert, Snack

Cuisine: amerikanisch

Portionen: 12 Scheiben

Kalorien: 204 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

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Inhaltsstoffe

US üblich - Metrisch

• ▢ 1 Tasse Medjool Termine - pitted, finely chopped, 5.5 oz/155g (note 1)
• ▢ 1 Tasse Kochendes Wasser - (Anmerkung 2)
• ▢ ⅓ Tasse Olivenöl mit mildem Geschmack - (Anmerkung 3)
• ▢ ½ Tasse Orangensaft - (note 4) about 1 small orange + 1 tablespoon zest
• ▢ 1 Teelöffel Vanilleextrakt
• ▢ 2 Tassen Allzweckmehl - (Anmerkung 5)
• ▢ 2 Teelöffel Backpulver
• ▢ ½ Teelöffel Backsoda
• ▢ ½ Tasse Muscovado-Zucker - (Anmerkung 6)
• ▢ 1 Teelöffel Zimt
• ▢ ¼ Teelöffel Salz

Optional

• ▢ ½ Tasse Gehackte Walnüsse - (Anmerkung 7)

Anleitungen

• Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper. Slightly oil the paper with oil. Set aside.
• Finely chop the pitted dates into small bits. I like to cut each in half lengthwise and then chop in the other direction to form small cubes.
• In a large mixing glass bowl, add the chopped dates and boiling water. Cover the bowl with a plate to prevent the water from evaporating. You will use this water in the cake batter. Set aside for 10 minutes.
• Bring back the bowl with the date/water mixture – keep the water – and stir in muscovado sugar, orange juice, olive oil, vanilla extract, and 1 tablespoon of orange zest, if you like its tangy flavor.
• Add in flour, baking powder, baking soda, salt, and cinnamon.
• Stir to combine and form a smooth cake batter.
• Fold in the chopped walnuts if used, and stir to incorporate evenly.
• Pour the cake mixture into the prepared pan.
• Bake the cake at 350°F (180°C) on the center rack for 25-35 minutes until a toothpick inserted in the center comes out clean.
• Let it cool down for 10 minutes in the pan, then transfer it to a cooling rack. Keep it at room temperature for a few hours before slicing.

Notizen

Hinweise 1: You can use other types of dates but they are less moist and the cake will be drier.

Hinweise 2: Make sure you measure the water after boiling, you need the amount to be precise, not evaporated as it’s used as a binder in the recipe.

Hinweise 3: Or melted plant-based butter or other light-flavor oil.

Hinweise 4: If you don’t like the orange flavor, swap for any milk, like almond milk, oat milk, or coconut milk.

Hinweise 5: White whole wheat or white spelt flour. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.

Hinweise 6: You need the sugar in the cake because the dates are not blended, they don’t sweeten the cake crumb. I like muscovado sugar in this cake because it’s refined sugar-free and has more moisture than coconut sugar. Other tasty options are soft brown sugar, date sugar, or coconut sugar – but the cake is a bit dry with this last option.

Hinweise 7: Or chopped pecans, chopped almonds, or skip it for a nut-free option as seen in my pictures.

Lagerung: Store the cake unsliced in the fridge in an airtight box to keep it moist and fresh. Keep it for up to 4 days. Freeze it in a sealed box for up to 1 month. Thaw it the day before at room temperature.

Ofenmodus: Ich verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.

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Ernährung

Portion: 1slice (from 12 slices) | Kalorien: 204kcal | Kohlenhydrate: 35.5g | Eiweiß: 2.5g | Fett: 6.2g | Gesättigte Fettsäuren: 0.9g | Mehrfach ungesättigtes Fett: 0.7g | Einfach ungesättigte Fettsäuren: 4.4g | Natrium: 169.1mg | Kalium: 141.8mg | Ballaststoffe: 1.5g | Zucker: 18g | Vitamin A: 39.4IU | Vitamin C: 5.2mg | Kalzium: 61.3mg | Eisen: 1.3mg | Magnesium: 13.7mg | Phosphor: 47mg | Zink: 0.2mg

Zutaten und Substitutionen

You only need a handful of wholesome ingredients to make these, here’s how to pick and swap them:

• Medjool Termine – They provide sweetness and moisture, and a rich, caramel-like flavor. It’s a date cake, so you can’t swap it.
• Wasser – Boiled water softens the dates and helps them release their natural sugars.
• Leichtes Olivenöl – This adds moisture and tenderness. Melted plant-based butter or other light-flavor oils are fine too.
• Orangensaft – This adds a bright, citrus flavor. Dairy-free milk works as well.
• Vanilleextrakt – This enhances the overall flavor.
• Allzweckmehl – This provides structure to the cake. White whole wheat or white spelt flour also work. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
• Backpulver – This helps the cake rise and makes a soft and fluffy crumb.
• Backsoda – This helps the cake rise and adds tenderness.
• Muscovado-Zucker – This sweetens the cake with a rich, molasses-like flavor. Brown sugar, date sugar, or coconut sugar also work.
• Zimt – This adds warm, sweet spice.
• Gehackte Walnüsse – They contribute a nutty flavor and crunch. Chopped pecans or almonds also work.

How to Make Date Cake

This is a really easy cake to make in one bowl. Here’s how in a few pictures.

Chop the dates and let them soak in boiling water for 10 minutes.

Pour them in a mixing bowl and add all the other ingredients.

Stir the batter until it’s just combined and transfer it to a springform pan.

Bake the cake at 350°F (180°C) on the center rack for 25-35 minutes.

Carines Backtipps

Let me share a few more tips to make sure you make the best cake you can!

• Check Baking – Don’t overbake the cake! Remove it from the oven as soon as it’s golden brown and a pick inserted in the center comes out clean.
• More Crunch – Add 1/2 cup chopped walnuts for a lovely crunch in the crumb
• Moist Topping – Serve the cake with caramel to add moisture – try my maple olive oil caramel or peanut butter caramel for healthy options.
• Sugar Needed – Don’t skip the added sugar. While dates are sweet, since they are not blended in the batter, they don’t sweeten it too much. Without sugar, the crumb will be dry and not sweet, the sweetness will only appear where the piece of dates appears, which to me, is not sweet enough.

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