Date Cake

Yumna Jawad

Updated Aug 20, 2025

4.91 from 30 votes

This Date Cake is tender, moist, and naturally sweetened without refined sugar. It's one of those mid-week desserts that's just so good!

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Prep Time 10 minutes
Servings 8 servings
Comments
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Date cake topped with date syrup on a plate with a few slices cut away.
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NO-Added Sugar DATE CAKE

This date cake and a variation of it as a date bread are having moment on social media, and of course I had to jump on this recipe since dates are my favorite. They have just-the-right amount of sweetness and have an almost fudgy texture so I grab one almost daily for a sweet treat.

I just love that I can make this date cake with no added sugar because of the natural sweetness of the dates. Sometimes I top it off with crushed walnuts and other times with my 2-ingredient date syrup because it reminds me of a healthier version of sticky toffee pudding. The cake is slightly dense and very moist, and the syrup soaks into the cake a bit as it cools… it’s so good!

Happy Baking!
– Yumna

Date Cake Ingredients

Ingredients for recipe in individual dishes: dates, vanilla, oil, eggs, flour, salt, baking powder, baking soda, milk, and date syrup.
  • Dates: You’ll want to use Medjool dates, which are larger, softer, and sweeter easy-to-remove pits but you can use any dates.
  • Milk: Any type of milk will work, but I prefer whole milk because it adds the most flavor!
  • Flour: I use all-purpose as I prefer to add my own leavening to the batter. You can also use your favorite 1:1 gluten-free flour brand.
  • Baking powder and soda: The leaveners! They help the cake rise.
  • Eggs: These add moisture and structure to the date cake. To make the cake egg-free, swap in a vegan egg replacer.
  • Olive oil: This makes the cake moist but also adds a lot of flavor. I recommend using regular olive oil and not extra virgin olive oil, which is more potent.
  • Vanilla extract: If you have vanilla paste, you can use that instead.

How to Make Date Cake

While this date cake is super easy to make, just note the dates require an hour to soak in the milk before you can start baking!

Soaked dates and milk in a food processor.
Step 1: Soak the dates in the hot milk until softened. Transfer them with the milk to a blender or food processor and blend.
Eggs, vanilla, and oil added to food processor on top of blended dates.
Step 2: Add the eggs, oil, and vanilla extract and blend again until just combined. Transfer the mixture to a large bowl.
Dry ingredients added on top of wet mixture.
Step 3: Add the dry ingredients to the date mixture.
Batter after mixing.
Step 4: Fold together until combined.
    Cake batter in a round cake pan.
    Step 5: Transfer the batter to a cake pan.
    Cake after baking.
    Step 6: Bake until a toothpick inserted into the center of the cake comes out clean.
    Date cake recipe.

    Date Cake

    Author: Yumna Jawad
    4.91 from 30 votes
    This Date Cake is tender, moist, and naturally sweetened without refined sugar. It's one of those mid-week desserts that's just so good!
    Pin Print
    Prep Time10 minutes
    Cook Time29 minutes
    Resting time1 hour
    Total Time1 hour 39 minutes
    Servings8 servings

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    Ingredients
      

    • 2 cups (9-ounces) medjool pitted dates
    • 1 ¼ cup hot milk
    • cooking spray
    • 1 ¼ cup all purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 large eggs
    • ⅔ cup olive oil
    • 1 teaspoon vanilla extract
    • Date syrup for topping (about ¼ cup)

    Instructions

    • Place the pitted dates in a bowl and cover with hot milk. Soak for 1 hour.
    • Preheat the oven to 350°F. Prepare a 9-inch cake pan by lining the bottom with a round piece of parchment paper and lightly greasing the sides with cooking spray.
    • After the dates have softened, transfer them with the milk to a blender or food processor and blend for 15 seconds. Add the eggs, oil and vanilla extract and blend again until just combined, about 5-8 seconds.
    • In a medium bowl, combine flour, baking powder, baking soda, and salt. Pour the date and egg mixture into the dry ingredients and fold together until combined.
    • Transfer the batter to the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 20 minutes.
    • Flip the cake out of the pan, peel off the parchment paper, and transfer it to a wire rack.
    • Slowly pour date syrup over the warm cake, using the back of a spoon to spread it evenly. Enjoy warm or allow to cool completely and store covered at room temperature.

    Equipment

    Notes

    The nutrition label is for cake only and does not include the optional date syrup topping.
    Storage: This cake, without the syrup on it, will last at room temperature in an airtight container for up to 5 days. If you pour the syrup on it, I like to stash it in the fridge which will help keep things firmed up!

    Nutrition

    Serving: 1slice, Calories: 373kcal, Carbohydrates: 44g, Protein: 5g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.004g, Cholesterol: 45mg, Sodium: 199mg, Potassium: 350mg, Fiber: 3g, Sugar: 26g, Vitamin A: 176IU, Calcium: 94mg, Iron: 2mg

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

    Did You Make This Recipe?
    Leave a comment below!

    Recipe Tips

    1. Don’t overmix the batter. You want to stir the dry ingredients into the wet ingredients until they’re both just combined. Overmixing the two together could result in a tough date cake!
    2. Make sure to grease and line the cake pan. I like to cut out a round of parchment paper to fit the bottom of my cake pan and then will still grease the cake pan! This ensures zero sticking.
    3. Use a toothpick to test doneness. How do you tell when the date cake is done? Grab a toothpick! If a toothpick inserted into the center of the cake comes out with batter or lots of crumbs on it, the cake needs more time in the oven. If not, it’s done!
    4. Add walnuts on top before baking. Adding whole (or even chopped) walnuts on top of the cake before baking is not only beautiful but allows the nuts to toast as the cake bakes.
    Pouring date syrup on top of date cake.

    FAQs

    How do you store date cake?

    This cake, without the syrup on it, will last at room temperature in an airtight container for up to 5 days. If you pour the syrup on it, I like to stash it in the fridge which will help keep things firmed up!

    Can I freeze the date cake?

    Yes, date cake freezes very well. You can freeze it either whole or in slices, and make sure to wrap it tightly in plastic wrap and then aluminum foil before freezing. You can freeze it for up to 3 months and then defrost it at room temperature before serving.

    Slice of date cake on a plate covered in date syrup.

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    Comments

    1. Lynn says:

      Wow! Delicious. Moist. Perfect. Easy to make. I used coconut oil instead of olive oil.
      ( I only use extra virgin but read the comments about it being too overpowering). Added walnuts to the top. Instead of the date syrup, I drizzled honey across the top. The cake did not taste like coconut at all and the wonderful date flavor came through. This is a keeper recipe. BTW, I made this in the afternoon while prepping dinner and watching a podcast. Love cake recipes that are simple.

      Reply
      1. Yumna J. says:

        Love that!! So glad you enjoyed the recipe, Lynn. Love the tweaks you made as well! Thank you!

        Reply

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