Healthy Moist Date Cake (Sugar Free Recipe)

5 from 1 vote

Healthy Moist Date Cake (Sugar Free Recipe)

You won't believe that this moist date cake is sugar-free! This is an indulgent desserts that won't wreck your health goals, with rich flavor, moist crumb and satisfying sweetness without the crash. If you’ve been looking for a date cake recipe that delivers both pleasure and nourishment, you’re in the right place.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Mediterranean

Diet: Low Lactose, Vegetarian

Servings: servings

Calories: 468kcal

Author: Makos

Equipment

1 8-inch round cake pan

Ingredients

For the cake:

10.6 oz dates
1 cup milk see note#1
2 tablespoons brandy or cognac see note#2
1 tablespoon vinegar wine or apple cider
⅔ cups vegetable oil neutral tasting
1 teaspoon vanilla extract
1 teaspoon orange zest
2 eggs large
2 teaspoons liquid sweetener optional
2 ½ cups cake flour or all purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon fine salt
½ teaspoon ground cinnamon

For the icing (optional):

5,3 oz sugar-free white chocolate chopped, see note#3 for dairy-free
2 tablespoons extra virgin olive oil or another vegetable oil

US Customary - Metric

Instructions

In a blender transfer the dates, milk, brandy, vinegar,oil,vanilla extract,orange zest, eggs and sweetener (if using). Blend until the dates are completely blended and the mixture is smooth.
👉 While the blender is running, line an 8-inch round cake pan with parchment paper, then grease and flour the sides. Preheat your oven to 350°F (175°C).
In a large bowl transfer the flour, baking powder, baking soda, salt, and cinnamon. Stir well with a spoon or spatula.
Add the date mixture to the bowl with the flour and gently fold with a rubber spatula until you get a smooth cake batter. Don't overmix or the date cake will turn out tough.
Transfer the cake batter to the cake pan.
Optionally: Cut a strip from an old bath towel, soak it in water, and squeeze out the excess. Wrap it around the cake pan and secure it with a safety pin. This prevents cracking or doming.
👉 The width of the strip should equal to the height of your baking pan.
Lightly spray the surface with water and bake in the oven for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake rest for 10 minutes, then invert onto a plate and re-invert on a wire rack. Let it cool completely.
👉 If the surface of the cake browns too fast, cover with a pice of aluminum foil to prevent it from burning.
In a small bowl, transfer the white choclate and the oil. Melt in the microwaves in 20 seconds increments (or in a small pot over very low heat, strirring constantly). Keep an eye on the icing, and when it starts to thicken, pour it over the cooled cake. Smooth the surface with an offset spatula or the back of a spoon.

Video

Notes

Note #1: Use almond milk for a dairy-free version.

Note #2: You can also use a flavored liquer (Greek mastiha is nice) or water.

Note #3: Use vegan white chocolate for a dairy-free version.

Storage - How long does date cake last?

If you're baking with dates, you'll probably wonder how long does a date cake last. At room temperature it will keep for 3–4 days, sealed well (I wrap it with plastic wrap). In the fridge: 5–7 days, airtight. In the freezer: Up to 3 months. Wrap slices individually, then seal in a freezer bag or container. Thaw at room temperature.

More cake recipes you'll love:

And if you love baking with dates, don't miss these healthy cinnamon rolls (sugar free recipe).

Nutrition