If you’ve been searching high and low for a delicious dessert that combines rich flavors with wholesome ingredients, you’re in for a treat with this Moist Eggless Date Cake (Refined Sugar-Free) Recipe. This cake is a celebration of natural sweetness from medjool dates and maple syrup, creating a moist, tender crumb without a hint of refined sugar or eggs. Whether you’re catering to dietary preferences or simply craving something indulgent yet nourishing, this cake hits every mark with its subtly spiced warmth and luscious texture that will leave you coming back for seconds.
Ingredients You’ll Need
The beauty of this cake is in its simplicity — a handful of essential, thoughtfully chosen ingredients that each play a vital role in delivering the perfect texture, lovely natural sweetness, and inviting aroma. Every component works together seamlessly to make your baking experience smooth and the results undeniably delicious.
- All-purpose flour (260 g): The foundation of the cake’s tender crumb, providing structure and softness.
- Baking powder (1 tablespoon): Helps the cake rise gently for that perfect lightness without eggs.
- Baking soda (½ teaspoon): A leavening partner that adds lift and balances acidity.
- Ground cinnamon (1 teaspoon): Adds a warm, aromatic spice note that complements the dates beautifully.
- Sea salt (½ teaspoon): Enhances all the flavors, making each bite pop.
- Medjool dates, pitted (200 g): Nature’s candy, providing rich sweetness and a moist texture.
- Pure maple syrup (95 ml): An elegant natural sweetener that adds depth and complexity.
- Olive oil (120 ml): Adds moisture and richness with a subtle fruity note.
- Vegan Greek-style yogurt (160 g): Gives the cake a creamy tang and tender crumb without dairy.
- Vegan buttermilk: Created to mimic traditional buttermilk, it reacts with baking soda to lighten and tenderize.
- Vanilla extract (1 tablespoon): Infuses a warm, familiar sweetness that rounds off the flavor.
- Vegan whipped cream and fresh fruit: Optional but highly recommended for serving, adding freshness and a creamy finish.
How to Make Moist Eggless Date Cake (Refined Sugar-Free) Recipe
Step 1: Prep Your Pan and Oven
Start by lining a 7.5 or 8-inch springform cake pan with parchment paper on the sides and base. This ensures easy removal once the cake is baked. Then preheat your oven to fan-forced 160°C or conventional 180°C to get it ready for the even, gentle bake your cake needs to come out perfectly moist.
Step 2: Sift and Combine Dry Ingredients
To build the base of the cake’s texture, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt into a medium bowl. Whisk these dry ingredients so they are evenly mixed and airy, setting the stage for a light crumb.
Step 3: Blend the Wet Ingredients to Perfection
The magic of this Moist Eggless Date Cake (Refined Sugar-Free) Recipe lies in the smooth, luscious wet mixture. Add the pitted dates, maple syrup, olive oil, vegan Greek-style yogurt, homemade vegan buttermilk, and vanilla extract into a high-speed blender or food processor. Blitz everything until you have a velvety, uniform batter that guarantees every bite will be bursting with flavor and moisture.
Step 4: Combine Dry and Wet Ingredients Gently
Now, add the dry ingredients to the wet in two parts, using a rubber spatula to fold them together gently. This careful mixing avoids overworking the batter, which keeps the cake tender and light. Once combined, pour the batter into your prepared cake pan and smooth the surface with an offset spatula or the back of a knife for an even bake.
Step 5: Baking Time!
Pop the pan into your preheated oven and bake for 40 to 50 minutes. Around the 40-minute mark, check the doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs clinging on. If it’s not quite there, give it another 5 minutes or so. After baking, let it sit in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Step 6: Serving Your Cake
Once the cake is cool, it’s time to dress it up! Top it with a generous layer of vegan whipped cream and arrange fresh fruit like grapes, cherries, berries, or figs on top for a stunning presentation and an extra burst of fresh flavor.
Step 7: Storage Tips
Wrap your cake well with plastic wrap or place it in an airtight container. It keeps beautifully at room temperature for up to four days, making it a perfect make-ahead dessert. If you want to extend its shelf life, refrigerate it for up to a week.
How to Serve Moist Eggless Date Cake (Refined Sugar-Free) Recipe
Garnishes
Simple garnishes can elevate this cake from everyday to special occasion. Vegan whipped cream adds a silky texture, while fresh seasonal fruits provide burst of color and natural sweetness. A sprinkle of cinnamon or a light drizzle of maple syrup just before serving also adds charm and extra aroma.
Side Dishes
This cake pairs wonderfully with warm beverages like chai, herbal tea, or coffee, amplifying its warm cinnamon notes. For a heartier treat, serve it alongside a scoop of dairy-free vanilla ice cream or coconut cream to contrast the moistness with a creamy coolness.
Creative Ways to Present
Serving this Moist Eggless Date Cake (Refined Sugar-Free) Recipe in individual portions with a dollop of coconut whipped cream and a single berry on top can make it feel extra special at gatherings. For a brunch spread, slice and arrange it on a wooden platter with nuts and dried fruits scattered around for a rustic, inviting look.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice or two, keep the rest of your cake in an airtight container at room temperature to maintain its moistness. It holds up well for up to four days without drying out, which is perfect for a sweet treat later in the week.
Freezing
If you want to save your cake for longer, freezing works beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. When wrapped properly, it can be frozen for up to three months without losing its moist texture or depth of flavor.
Reheating
For best results, thaw the cake overnight in the refrigerator before serving. If you prefer it warm, give individual slices a quick zap in the microwave for 15 to 20 seconds or warm it in a low oven wrapped in foil. This revives the cake’s softness and enhances those cozy cinnamon notes.
FAQs
Can I substitute medjool dates with other types of dates?
Medjool dates are preferred because of their large size, soft texture, and rich sweetness, but you can use other dates if needed. Just be sure to soak them a bit beforehand to soften and blend smoothly, preserving the moistness of your cake.
Is it possible to make this cake nut-free?
Absolutely! This recipe does not contain nuts as written, but if you’re adding nuts for garnish or flavor, you can simply omit them. The cake itself remains safe and delicious without any nuts.
What if I don’t have vegan Greek-style yogurt?
You can substitute it with any plant-based yogurt with a similar thickness, such as coconut or almond yogurt. Using a yogurt with good creaminess helps maintain the lush texture of this Moist Eggless Date Cake (Refined Sugar-Free) Recipe.
How do I make vegan buttermilk?
To make vegan buttermilk, mix 1 tablespoon of lemon juice or apple cider vinegar with 240 ml of plant-based milk, then let it sit for 5 to 10 minutes. This acidic mixture mimics the tang and reactivity of traditional buttermilk, enhancing the cake’s light crumb.
Can I use a different oil instead of olive oil?
Yes! If you prefer a more neutral flavor, mild coconut oil or a light vegetable oil will work fine. Olive oil adds a subtle fruity note that complements the dates beautifully, but feel free to adapt it to your taste.
Final Thoughts
This Moist Eggless Date Cake (Refined Sugar-Free) Recipe is one of those special finds that satisfies both your sweet cravings and your desire for wholesome ingredients. It’s easy to make, incredibly satisfying, and versatile enough to enjoy plain or dressed up. I truly hope you try it soon and let this naturally sweet, tender cake become a beloved staple in your baking repertoire.
Print
Moist Eggless Date Cake (Refined Sugar-Free) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
Description
This Moist Date Cake is an eggless, refined sugar-free dessert perfect for those seeking a healthier yet delicious treat. Made with medjool dates, vegan yogurt, and a hint of cinnamon, this cake is tender, flavorful, and topped with vegan whipped cream and fresh fruit for a delightful finish.
Ingredients
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 (pitted)
- 95 ml pure maple syrup
- 120 ml olive oil
- 160 g vegan Greek-style yogurt
- 1 batch vegan buttermilk (typically made from plant-based milk and acid like lemon juice or vinegar)
- 1 tablespoon vanilla extract
Toppings
- 1 batch vegan whipped cream
- Fresh fruit such as grapes, cherries, berries, or 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 the flour, baking powder, baking soda, cinnamon, and sea salt. Whisk these together 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 into the wet ingredients in two batches. Gently fold with a rubber spatula until just combined, taking care not to overmix, which helps keep the cake light and tender. Pour the batter into the prepared cake pan and smooth the surface evenly with an offset spatula.
- Bake: Place the cake in the preheated oven and bake for 40-50 minutes. Begin checking for doneness at 40 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If not done, continue baking in 5-minute increments until fully baked. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serving: Once the cake is completely cool, top with vegan whipped cream and fresh fruit of choice. Alternatively, enjoy the cake plain as a wholesome treat.
- Storage: Wrap the cake tightly in plastic wrap or store it in an airtight container. Keep the cake at room temperature for up to 4 days, or refrigerate for up to 1 week to maintain freshness.
Notes
- Use medjool dates without pits for the best texture and natural sweetness.
- The olive oil adds moisture and richness, but you can substitute with another neutral oil if preferred.
- Vegan Greek-style yogurt adds creaminess and a slight tang; coconut or almond-based yogurts work well.
- Vegan buttermilk can be made by mixing plant-based milk with lemon juice or vinegar and letting it curdle for 5-10 minutes.
- Check the cake closely toward the end of baking to prevent overcooking and drying out.
- Serve with fresh seasonal fruits to add a burst of natural freshness and color.
