Gluten-Free Classic Date Cake
Indulge in the timeless charm of this Gluten-Free Classic Date Cake, a moist and tender dessert that blends the natural sweetness of dates with warm notes of cinnamon and a hint of nuttiness from optional walnuts. Perfect for those with gluten sensitivities, this recipe uses gluten-free all-purpose flour to create a dessert that's both inclusive and irresistibly delicious. Quick to prepare in just 20 minutes, this cake features softened dates steeped in boiling water to enhance their luscious texture, while brown sugar and vanilla extract provide a rich, caramel-like depth. Ideal for family gatherings or an afternoon treat, serve this cake as is, or elevate it with a dollop of whipped cream or a dusting of powdered sugar. Whether you’re baking for a special occasion or simply craving a wholesome dessert, this gluten-free date cake is a show-stopping centerpiece that’s sure to delight.
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Recipe Information
Ingredients
- 200 g Dates, pitted and chopped
- 1 cup Boiling water
- 1 teaspoon Baking soda
- 200 g Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 115 g Unsalted butter, softened
- 150 g Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 100 g Walnuts, chopped (optional)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, combine the chopped dates and baking soda, then pour the boiling water over them. Let sit for about 10 minutes to soften.
In a separate bowl, sift together the gluten-free flour, baking powder, ground cinnamon, and salt.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This should take about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Fold in the soaked dates with their liquid and the walnuts, if using, until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
Serve the cake as is, or with a dollop of whipped cream or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
3516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 491.9 g | 179% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 283.5 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2191 mg | 47% | |
*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.
