Nut-Free Classic Date Cake
Indulge in the warm, nostalgic flavors of our Nut-Free Classic Date Cake—a moist and tender dessert packed with the natural sweetness of dates and enhanced by a hint of vanilla. Perfect for those avoiding nuts, this easy-to-make recipe combines simple pantry staples like creamy butter, rich brown sugar, and fluffy all-purpose flour. The cake batter is elevated with a unique technique of simmering dates with water and baking soda, creating a soft texture and deep caramel-like flavor in every bite. Ready in just an hour, this date cake is ideal for cozy gatherings or an everyday treat. Serve slices on their own or with a dollop of whipped cream for a truly indulgent experience. Perfect for nut-free desserts, easy baking recipes, and date cake enthusiasts, this classic delight is sure to impress!
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Recipe Information
Ingredients
- 300 grams pitted dates
- 250 ml water
- 1 teaspoon baking soda
- 100 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
Chop the pitted dates into small pieces and place them in a small saucepan with the water. Bring to a boil, then remove from heat and stir in the baking soda. Set aside to cool slightly.
In a large mixing bowl, cream the butter, granulated sugar, and light brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, baking powder, and salt in another bowl.
Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
Fold in the cooled date mixture, ensuring everything is well incorporated.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake as is, or with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 561.9 g | 204% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 400.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 340 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2506 mg | 53% | |
*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.
