Date Nut Cake
User Reviews
5
Date Nut Cake
Description
This Date Nut Cake mixes plant-based milk, applesauce, and vinegar with baking essentials such as all-purpose and almond flours, alongside baking powder and soda. Incorporating chopped dates, nuts, and seeds gives the cake a substantial texture and rich flavor. The batter, similar to muffin consistency, is spread into a pan and topped with chopped pecans and sugar, creating a lightly sweet, nut-crusted surface.
Baked at 350°F, the cake offers a tender crumb with a moist, chewy quality from the dates and a slight crunch from the nuts and seeds. It can be served sliced as a snack or dessert.
To adapt for gluten-free diets, substitute with appropriate gluten-free flours. Omitting oil is possible by increasing applesauce and non-dairy milk quantities slightly. Doneness is checked by a clean toothpick test. Cooling before slicing helps the cake hold its shape.
Ingredients
Wet Ingredients:
- 1 cup almond milk soy, coconut, or oat, non-dairy milk such as almond
- 2 tablespoons applesauce or non-dairy yogurt
- 1 teaspoon white vinegar or apple cider vinegar
- 1/4 cup sugar use 1 tablespoon more if you like your cake sweeter
- 1/4 cup oil
- 1 teaspoon vanilla extract
- almond extract optional, a few drops
Dry Ingredients:
- 1 1/2 cup flour I used all-purpose, you can also use a mix of all-purpose and whole wheat
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 - 3/4 cup nuts walnuts, cashews, pumpkin seeds, sunflower seeds, raw pistachios (chop them small or crush in mortar pestle, chopped, such as pecans
- 1/2 - 3/4 cup seeds walnuts, cashews, pumpkin seeds, sunflower seeds, raw pistachios (chop them small or crush in mortar pestle, chopped, such as pecans
- 9 dates large chopped or 12 small dates
To top:
- 2 tablespoons pecans chopped
- 2 teaspoons sugar
Instructions
- In a bowl, mix all the wet ingredients. Mix until well combined and the sugar is well dissolved.
- In another bowl, add the flours, almond flour, nuts, baking powder, baking soda, salt and mix well.
- Then add in the dates and mix in.
- Transfer the dry to the wet mixture and mix until well combined.
- You should get a somewhat thick, muffin-like batter. If it is too thin, you can add in 1-3 tablespoons of more flour. If it is too thick, you can add in a few teaspoons of non-dairy milk and mix in.
- Line an 8 x 8-inch brownie pan or a 9 x 5-inch loaf pan with parchment. Transfer the batter to the pan. Even on the batter first with a spatula. Then top the batter with pecans and sugar.
- Bake at 350 degrees Fahrenheit (180c) for 30 minutes for the 8x8 inch brownie pan and 40 minutes or longer for a loaf fan.
- Check with a toothpick from the middle. It should come out clean. Else bake 5-10 mins longer.
- Cool in the pan for 10 minutes and remove from the pan. Let it cool for another 15-20 minutes before slicing.Store on the counter for the day and refrigerate in a closed container for upto 7 days
Notes
- For gluten-free, substitute with almond, oat flour, and potato starch as indicated.
- To omit oil, add extra applesauce and non-dairy milk to maintain moisture.
- Check cake doneness with a toothpick; bake longer if it’s not clean.
- Cool cake in pan before removing to prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 148mg | 6% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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