Date Cake

Don't worry, ads are not going to appear on your printed document!

5 from 1 vote

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Date Cake 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/date-cake/ or scan the QR code here ➡️

Prep Time30

Cook Time55

cool3

Total Time4 25

Servings: slices

Calories: 204kcal

Author: Carine Claudepierre

Ingredients

1 cup Medjool Dates pitted, finely chopped, 5.5 oz/155g (note 1)
1 cup Boiling Water (note 2)
⅓ cup Light Olive Oil (note 3)
½ cup Orange Juice (note 4) about 1 small orange + 1 tablespoon zest
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour (note 5)
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ cup Muscovado Sugar (note 6)
1 teaspoon Cinnamon
¼ teaspoon Salt

Optional

½ cup Chopped Walnuts (note 7)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-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. Set aside for 10 minutes.
Bring back the bowl with the date mixture, 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.

Notes

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

Note 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.

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

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

Note 5: White whole wheat or white spelt flour. I don't recommend all-purpose gluten-free flour for this cake.

Note 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.

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

Storage: 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.

Nutrition