Date Cake

5 from 8 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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 29

Resting time 1

Total Time 1 39

Servings servings

Calories 373kcal

Author Yumna Jawad

Equipment

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

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