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
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 (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.
