It’s a Date Cake (Edit recipe)

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This moist, flavorful, and naturally sweetened Date Cake is a staple in our home! I love enjoying this cake with a cup of tea - it’s perfect for any occasion and not overly sweet!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

15

Serves: 8-10

Ingredients

1 cup Medjool Dates, Pitted and chopped (about 10-12dates)
1 cup Hot Water, Boiling
1 tsp Baking Soda
0.5 cup Butter, Unsalted, Softened
0.75 cup Maple Sugar
2 whole Eggs, Pastured
1 tsp Vanilla Extract
1.5 cups Heritage White Flour - Sunrise Flour Mill, Sifted
1 tsp Baking Powder
0.5 tsp Cinnamon, Ceylon
0.25 tsp Salt

Whipped Topping (optional)

1 cup Heavy Whipping Cream, Organic
2 - 3 Tbsp Pure Maple Syrup
2 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, combine the chopped Medjool dates and boiling water. Stir in the baking soda and let it sit for about 15 minutes to soften the dates and create a date paste.
Preheat your oven to 350°F and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and maple sugar together with an electric mixer until fluffy, about 2 minutes.
Beat in the eggs one at a time, mixing well after each one. Then, add in the vanilla extract.
Stir in the date mixture (with the water) into the butter mixture until well combined.
In a separate bowl, whisk together the sifted flour, baking powder, ground cinnamon, and salt.
Slowly add the dry mixture to the wet mixture, stirring until just combined.
Pour the batter into the cake pan and smooth the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Optional whipped topping: while cake is baking, place whipping cream, maple syrup, and vanilla extract into a deep bowl. Using a hand mixer, mix on medium/high speed for 3-4 min until it thickens.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve alone or with whipped cream.

Notes

Store the date cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Leftover whipped cream can be stored in the fridge in a glass air-tight container.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	427
Fat:	22 g
Carbohydrates:	57 g
Protein:	10 g
Cholesterol:	70 g
Sodium:	239 mg
Fiber:	3 g
Sugars:	37 g
Sugar Alcohol:	0 g
Calculated for total recipe.