Whole30 Classic Date Cake
Indulge in the naturally sweet and wholesome flavors of this Whole30 Classic Date Cake, a guilt-free dessert that's as nutritious as it is delicious! Made with pitted Medjool dates, almond flour, and coconut flour, this cake is completely grain-free, dairy-free, and refined sugar-free, making it the perfect treat for those following a Whole30 or paleo lifestyle. Warm spices like cinnamon and nutmeg infuse the cake with cozy, aromatic notes, while chopped walnuts add a satisfying crunch. Softened dates are pureed into a rich, caramel-like base, creating a moist and decadent texture without the need for added sugar. Quick and easy to prepare, this cake is ready in under an hour, serving as a delightful complement to your morning coffee or a cozy evening cup of herbal tea. Whether you're craving something sweet or hosting a health-conscious gathering, this Whole30-approved date cake will be an absolute showstopper.
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Recipe Information
Ingredients
- 450 grams pitted Medjool dates
- 240 ml boiling water
- 150 grams almond flour
- 30 grams coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 60 ml coconut oil, melted
- 60 grams chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little coconut oil and line the bottom with parchment paper for easy removal.
Place the pitted Medjool dates in a large bowl. Pour the boiling water over them and let them soak for about 10 minutes to soften.
While the dates are soaking, in a medium-sized bowl, mix together the almond flour, coconut flour, baking soda, ground cinnamon, and ground nutmeg. Set aside.
Once the dates have softened, use a food processor or blender to puree them with the soaking water until smooth.
Add the eggs, vanilla extract, apple cider vinegar, and melted coconut oil to the date mixture. Blend until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Serve the cake warm or at room temperature. It pairs perfectly with a cup of herbal tea.
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 311.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 762 mg | 59% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3796 mg | 81% | |
*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.
