Low Sodium Classic Date Cake
Indulge in the timeless allure of a Low Sodium Classic Date Cake, a healthier spin on a beloved dessert that's rich, moist, and bursting with natural sweetness from pitted dates. This recipe carefully balances a low-sodium approach without sacrificing flavor, using a blend of warm spices like cinnamon and nutmeg to create a cozy, aromatic treat. The dates are boiled down to a luscious, caramel-like base, which infuses every bite with decadence while reducing the need for excessive added sugar. Perfectly balanced with a touch of brown sugar, unsalted butter, and vanilla, this cake is ideal for those seeking a heart-conscious dessert option. Ready in just an hour, it’s the perfect centerpiece for family gatherings or a quiet evening indulgence. Serve it plain or with a dollop of whipped cream or yogurt for a truly divine experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Pitted dates
- 240 milliliters Water
- 1 teaspoon Baking soda
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake tin.
Chop the dates into small pieces and place them in a medium saucepan with the water. Bring to a boil over medium heat, then add the baking soda. Remove from heat and let it cool. The dates will soften further and absorb some of the liquid.
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gently fold in the cooled date mixture into the creamed butter and sugar mixture.
In another bowl, sift together the flour, baking powder, ground cinnamon, and ground nutmeg.
Gradually combine the dry ingredients with the wet mixture, stirring until just incorporated.
Pour the batter into the prepared cake tin, evenly spreading it out.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Serve as is or with a dollop of whipped cream or creamy yogurt.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 493.2 g | 179% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 313.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2340 mg | 50% | |
*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.
