Dairy-Free Classic Date Cake
Indulge in the rich, caramel-like sweetness of this Dairy-Free Classic Date Cake, a wholesome twist on a beloved dessert that’s perfect for those avoiding dairy. Made with a blend of whole wheat and all-purpose flours, this recipe combines warm spices like cinnamon and nutmeg with naturally sweet, softened dates to create a moist and flavorful cake. Dairy-free margarine ensures the cake is rich and fluffy without using traditional butter, while optional chopped walnuts add a delightful crunch. Ready in just over an hour, this easy date cake is a timeless treat that’s both comforting and healthy. Serve it plain or pair with your favorite non-dairy yogurt for a satisfying dessert or midday snack.
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Recipe Information
Ingredients
- 1.5 cups Pitted dates
- 1 cup Boiling water
- 1 teaspoon Baking soda
- 1.5 cups Whole wheat flour
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Dairy-free margarine
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9-inch round cake pan.
Place the pitted dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for about 10 minutes to soften the dates.
In a separate bowl, mix the dry ingredients: whole wheat flour, all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
In a large mixing bowl, cream together the dairy-free margarine and brown sugar until light and fluffy, about 3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Stir in the softened dates along with all the liquid into the creamed mixture until well combined.
Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chopped walnuts.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, slice and serve the dairy-free classic date cake on its own or with a dollop of your favorite non-dairy yogurt.
Nutrition Facts
Calories |
3789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 603.4 g | 219% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 383.7 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 544 mg | 42% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3902 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
