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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.
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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!
Date Cake
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Delicious!
Yay! So happy you liked it!!
Good Morning and thank you for this recipe. I am making it for the first time and really look forward to the outcome. I noticed the following while putting the ingredients together and would like to bring this to your attention. In Step 3 of the step-by-step images it reads below the image: “Add the dry ingredients to the date mixture.” However, in the instructions area it reads: “Pour the date and egg mixture into the dry ingredients and fold together until combined.” From what I know, the correct way is the second – adding the dry ingredients to the liquid ones. Also, the recipe does not include the baking temp so I baked at 350 degrees Fahrenheit. Will rate after it is done and tasted! Thank you again.
Sorry for the confusion here, Athena! You can add wet ingredients into dry ingredients or dry into wet. Either way will work, as long as you combine well! This date cake needs to be baked at 350º F (the same temperature you preheat at). Hope you enjoy!
Wow
Thank you!
If I don’t want to use olive oil can I use vegetable oil
Yes, that should work! Enjoy!!
Hi! Can the date syrup be made, stored in the fridge and then reheated and poured over the cake later? I’m planning to transport the cake but want to add the syrup just before serving. Thanks!
Yes, absolutely! I think that sounds like a great plan. Enjoy!!
It was delicious
So happy you liked it!
Absolutely love this cake! Saw it on your Instagram and had to try it. Made it 3 times now and it’s fantastic! A hit with everyone who tries it! I like to serve it with some natural yogurt or creme fresh. I haven’t made the syrup just covered it in chopped walnuts like you did and it adds the perfect crunch! Will be a recipe I make over and over again! The only thing I would say is that it would be helpful to have the recipes in grams as well 😅
Yum, serving with yogurt or creme fresh sounds so good!! So happy you love the recipe, Jess!
It was delicious ❤️ Gone in a few seconds. Everyone loved the cake.
Aww, I’m so glad everyone liked it! Thank you!!
Just made this cake!!! Loved it!! I used almond flour instead and it still turned out great! Thanks for a good recipe.
Yay, that’s so good to hear! Thank you, Jeanette, so glad you loved it!
I just did it, is my first make-it-from-scratch cake. I was a bit scared but it turned out pretty well, I forgot to put the olive oil but seems ok! I also did the date syrup! Thanks for sharing
Yay! Aww, so happy you liked it, Rebeca! That’s amazing!
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!
I used avocado oil (same amount as on recipe) and it turned out great!
I also used extra virgin olive oil, yuck!!! Wish that was more clear … obviously I lack baking skills haha
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!
I made the overnight oats, it tastes amazing! My family liked it a lot.
Aww, so glad to hear that! Thank you!!
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!!
It was very easy to make and great flavor! It turned out great from just the first time I tried it. The instructions were great and easy to follow.
So glad you thought so, Gabi! Thank you!!
It turned out great! I topped mine with a warm butter syrup and paired it with a semi sweet Riesling 😊
Yum, sounds delicious!! So happy you liked it, Mika!
Fabulous
Hi, I’ve been looking for date syrup and can’t seem to purchase it, may I ask where to find it please? Thanks. 🌸
Hi Jenny! You can find it at a Middle Eastern market, order it online, or make your own. It’s actually an easy process, here’s my homemade recipe: How to Make Date Syrup
I can’t have dairy. What do you recommend I could substitute for whole milk?
Hi Cindy, you can use any nut milk as a replacement. I think almond milk would complement the dates well!
Looks sooo good! Can you use sourdough starter? If so, how would I modify the recipe? Thank you!
So sorry, I don’t bake with sourdough starter so I’m not sure.
Yum!
Hi Yumna, thanks so much for sharing this delicious recipe! I finally got around to making it today and the taste was absolutely amazing!!! But the consistency was definitely not sponge-cake-like, it turned out quite fudgey and dense. It still tasted great though so no complaints. Any ideas as to why it would have turned out that way?
This cake is not sponge-like, it should turn out slightly dense. But if your cake had more of a fudgey consistency it sounds like you may have overmixed the batter. You want to add the dry ingredients to the wet ingredients and stir until they’re just combined. Do you think that could’ve been the issue?
Yes I think you’re right! Also, my eggs were not at room temperature.
I baked it again today, following your instructions EXACTLY and also subbed the plain flour for self raising flour.
It turned out perfect!!!! So so happy with it! X
Yay!! Aww I’m so glad it turned out perfect this time. Thanks, Farah!!
Thanks! So happy you liked it, Poonam!
Can you use GF flour
Yes! You can use all-purpose gluten-free flour.
Can I use almond flour?
Hi there! I’m not sure, I haven’t tried making this cake with almond flour yet.
Let us know if you try it with almond flour.
I usually buy the baking dates (date purée) from Arabic store. How much of the purée should I use? Your recipe says 2 cups of dates then soak in milk.
Hi Mini! I would use about 1.5 cups of date purée in place of whole dates.