Dairy-Free Date Cake
 
Prep time
Cook time
Total time
 
This unique, moist cake has a sweet richness from the dates, which meld into the texture. Just a hint of cocoa powder complements the flavor without making it a chocolate cake.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
Ingredients
  • ½ cup diced dates (see Date Note below)
  • 1 cup boiling water
  • 1¼ cups all-purpose flour (can sub wheat flour or spelt flour)
  • ½ cup sugar (can sub sucanat or coconut sugar)
  • 1½ tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs (see Vegan Option below for egg-free)
  • ¼ cup oil
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons coarse sugar, like Sucanat
  • ¼ cup unsweetened shredded coconut (optional)
  • ½ cup dairy-free chocolate chips (I used Enjoy Life; optional)
Instructions
  1. Place the dates in a large bowl and cover with the boiling water. Let it sit for 15 minutes, or until the water has cooled to room temperature.
  2. Preheat your oven to 350°F and grease or line an 8x8-inch baking pan with parchment paper.
  3. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add the eggs, oil, and vanilla to the dates and water, and whisk until combined. Add the dry ingredients and stir to combine.
  5. Pour the batter into your prepared cake pan. Sprinkle the top of the batter evenly with the coarse sugar, followed by the coconut (if using), and then the chocolate chips (if using).
  6. Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. Let the cake cool completely before cutting it into squares. The flavor will develop more if you let it sit for several hours.
  8. You can store this cake covered at room temperature or a couple of days, or in the refrigerator for up to a week. You can also freeze the slices.
Notes
Date Note: Use very soft, sticky dates, like deglet noor dates, if you want them to meld into the cake itself more. Firmer dates, like medjool, will hold their shape more. The original recipe used a "heaping" ½ cup of dates. So don't feel like you have to be shy with the amount.

Vegan Option: Omit the eggs. Add 2 tablespoons ground flaxseed to the bowl with the dates, and increase the boiling water to 1¼ cups. The batter will be thicker.
Nutrition Information
Serving size: 1 slice Calories: 212 Fat: 7.4g Saturated fat: 1.2g Carbohydrates: 34.4g Sugar: 19.4g Sodium: 152mg Fiber: 1.5g Protein: 3.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-date-cake