Description
This Moist Date Cake is an eggless, refined sugar-free delight perfect for those seeking a healthier dessert option. Sweetened naturally with medjool dates and pure maple syrup, this cake is moist and flavorful, featuring warm cinnamon and a tender crumb. Topped with vegan whipped cream and fresh fruit, it’s a vegan-friendly treat that’s ideal for celebrations or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 260 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- 200 g medjool dates (without pits)
- 95 ml pure maple syrup
- 120 ml olive oil
- 160 g vegan Greek-style yogurt
- 1 batch vegan buttermilk
- 1 tablespoon vanilla extract
Toppings
- 1 batch vegan whipped cream
- Fresh fruit (grapes, cherries, berries, figs)
Instructions
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
- Sift the dry ingredients: In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt. Whisk the mixture to combine evenly.
- Blend wet ingredients: In a high-speed blender or food processor, add the pitted medjool dates, pure maple syrup, olive oil, vegan Greek-style yogurt, vegan buttermilk, and vanilla extract. Blitz until the mixture is smooth and creamy. Transfer this to a large mixing bowl.
- Make the batter: Add the sifted dry ingredients to the blended wet ingredients in two additions. Gently fold with a rubber spatula until just combined, taking care not to overmix to maintain a light and tender cake texture. Pour the batter into the lined cake pan and smooth the surface using an offset spatula or knife.
- Bake: Place the cake pan in the preheated oven and bake for 40-50 minutes. Start checking for doneness at 40 minutes by inserting a toothpick or knife into the center of the cake—it should come out clean or with a few crumbs. If not done, continue baking in 5-minute increments until fully baked. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serving: After the cake is completely cool, top it with vegan whipped cream and fresh fruit such as grapes, cherries, berries, or figs. Alternatively, enjoy it plain as a wholesome dessert.
- Storage: Wrap the cake tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 4 days or refrigerated for up to 1 week.
Notes
- Note 1: Use soft medjool dates for natural sweetness and moisture.
- Note 2: Olive oil adds moisture and a subtle richness; you can substitute with another neutral oil if preferred.
- Note 3: Vegan Greek-style yogurt provides creaminess and improves texture; plant-based yogurt alternatives can be used.
- Note 4: Vegan buttermilk can be made by mixing plant-based milk with a tablespoon of lemon juice or apple cider vinegar, letting it sit for 5-10 minutes.
- For best results, avoid overmixing the batter to keep the cake tender.
- The cake can be topped with your favorite seasonal fruits and dairy-free whipped cream for added flavor and presentation.
