This post may contain affiliate links. Please read our disclosure policy.
If I had to rank my favorite dried fruit, dates would be #1. They’re perfectly sweet and have an almost fudgy texture. The only thing better than eating a date on its own is a slice of Date Cake. This moist date cake has no added sugar, relying entirely on the natural sweetness of the dates. Topped with this 2-ingredient date syrup, I love a slice of this cake for dessert or with a cup of tea as an afternoon treat.
Table of Contents
This date cake starts by letting the dried fruit soak in hot milk for a bit until the dates are super soft. The dates and milk are then blended until smooth and the rest of the wet ingredients—including olive oil and vanilla extract!—are added, and the mixture is blitzed together once again. I like topping the cake with date syrup because it reminds me of a healthier version of sticky toffee pudding (a British dessert). The date cake is slightly dense and very moist and the syrup soaks into the cake a bit as it cools… it’s so good!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Dates
Skill Level: Easy
Why This Is So Good
- Minimal effort: I love that this date cake doesn’t require much work beyond pitting the dates (and you can even buy pitted dates!). Besides that, the blender or food processor will do the hard work of breaking down the stickier, tougher ingredients.
- Relies on pantry ingredients: Excluding the milk and eggs, this cake relies on pantry ingredients. It’s my kind of dessert because I make it whenever the craving strikes without having to run to the store!
- Good warm or room temperature: With some desserts, you have to let them cool entirely before enjoying them. This date cake is not one of them. You can absolutely eat it warm when the syrup is runnier or let it cool to room temperature.
Ingredients to Make Date Cake
- Dates: You’ll want to use Medjool dates, which are larger, softer, and sweeter.
- 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.
- Baking powder and soda: The leaveners! They help the cake rise.
- Eggs: These add moisture and structure to the date cake.
- 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.
Popular Substitutions & Additions
- Make it gluten-free. You can easily swap in a gluten-free flour blend.
- Add in spices or zest. Try adding in ground cardamom, cinnamon, or nutmeg or orange or lemon zest.
- Add chocolate. Chocolate chips or a finely chopped chocolate bar would be delicious additions to this moist date cake!
- Use nuts. I kept this date cake recipe as simple as possible, but you could stir in toasted walnuts or pecans.
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!
Tips for Making the Best Date Cake No Sugar
- 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!
- 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.
- 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!
- 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.
Frequently Asked Questions
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!
There are hundreds of varieties of dates. For this cake, I recommend Medjool dates. They are large and have a soft texture and easy-to-remove pits.
You can, though I can’t say I’ve tried it! I suggest swapping in a vegan egg replacer.
When I first made this date cake I remember thinking there’s no way it tastes this good with no added sugar in this. But, it’s true! Naturally sweetened with dates and with a delicious date syrup on top that tastes kind of like caramel but couldn’t be easier to make, this is the kind of low-effort, better-for-you dessert I’d eat any day of the week.
More Cake Recipes:
- Orange Cake
- Chocolate Olive Oil Cake
- Lemon Ricotta Cake
- White Cake
- Cranberry Cake
- Almond Cake
- Olive Oil Cake
If you try this feel good Date Cake recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
order MY book
The Feel Good Foodie Cookbook is now available everywhere books are sold!
Amazon TargetBarnes & Noble Books A Million Hudson Booksellers BookshopSCHULER Books
Date Cake
Ingredients
- 2 cups (9-ounces) pitted Medjool 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made it and it is delicious. I just can taste the olive oil. Can I replace olive oil with butter? If so, how much? Thanks
Hi Luisa, did you use extra virgin olive oil? You want to make sure your oil isn’t too potent and olive-forward to create a more subtle flavor! I haven’t tried making this recipe with butter but if my calculation is correct you should need about 14 tablespoons. Let me know how it turns out if you end up trying it!
Could this be done with oat flour??
Hi! I’m not sure, I haven’t tried making my date cake with oat flour yet. Please let me know how it turns out if you end up trying it!
Turned out great! The recipe is easy to follow and extremely rewarding. Love the fact there’s no sugar in the cake!
Yay! So happy you loved how it turned out, Fatima!!
Hi lovely, would I be able to add some cocoa powder to this?
Yes, I think that would taste great! Try adding a few teaspoons of cocoa powder with your dry ingredients. Let me know how it turns out!!