Paleo Classic Date Cake
Indulge in the natural sweetness and wholesome goodness of this **Paleo Classic Date Cake**, a healthier take on a timeless dessert. Perfectly moist and rich, this recipe features nutrient-packed ingredients like almond flour and coconut flour, blended seamlessly with a luscious date paste that replaces refined sugar. Spiced with a hint of cinnamon and made extra tender with unsweetened applesauce and melted coconut oil, this cake is both paleo-friendly and gluten-free. With minimal prep and a bake time of just 40 minutes, it's an easy yet elegant treat for a guilt-free dessert or afternoon pick-me-up. Serve it plain, or dress it up with fresh berries and a sprinkle of cinnamon for a stunning finish. Whether you're living a paleo lifestyle or simply looking for a naturally sweetened dessert, this cake will become a favorite in no time.
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Recipe Information
Ingredients
- 300 grams pitted dates
- 1 cup water
- 200 grams almond flour
- 30 grams coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 60 ml coconut oil (melted)
- 120 ml unsweetened apple sauce
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little coconut oil or line it with parchment paper.
Place the dates and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat and let simmer for about 5 minutes, until the dates are soft and begin to break down. Use a fork or potato masher to mash the dates into a rough paste. Set aside to cool slightly.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Whisk until well mixed.
In another bowl, beat the eggs until they are frothy. Add the vanilla extract, melted coconut oil, and apple sauce, whisking until thoroughly combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Fold in the date paste until evenly distributed throughout the batter.
Transfer the batter to the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve as is or garnished with fresh berries or a dusting of cinnamon for extra flavor.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 221.9 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 752 mg | 58% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2591 mg | 55% | |
*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.
