Soy-Free Classic Date Cake
Indulge in the timeless flavors of the Soy-Free Classic Date Cake, a moist and naturally sweet treat that's perfect for any occasion. This recipe combines the rich, caramel-like taste of dates with a tender crumb that’s elevated by the soaking technique, ensuring unbeatable texture and flavor with every bite. Free of soy and featuring simple pantry ingredients like all-purpose flour, unsalted butter, and eggs, it’s a wholesome dessert that’s easy to make while accommodating dietary needs. Optional chopped walnuts add a delightful crunch, complementing the cake's soft interior beautifully. With just 20 minutes of prep time and 45 minutes in the oven, this golden-brown delight is perfect for serving at gatherings or enjoying as an everyday indulgence. Pair it with a dusting of powdered sugar or a dollop of whipped cream for a fuss-free yet elegant finish! Keywords: soy-free cake, date cake recipe, classic dessert idea, moist homemade cake.
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Recipe Information
Ingredients
- 250 grams Dates, pitted and chopped
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Place the chopped dates in a small bowl and pour over the boiling water. Stir in the baking soda and set aside to soak for 10 minutes. This will help soften the dates and enhance the cake's texture.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
Add the soaked date mixture to the creamed butter mixture and stir well. The mixture will look curdled, but that's normal.
Gradually fold in the flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
If you're using them, fold in the chopped walnuts.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Serve the cake as is or with a dusting of powdered sugar or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 500.2 g | 182% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 319.3 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 301 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2334 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.
