Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Date Cake
A tender, moist cake sweetened entirely by blended medjool dates soaked in hot milk, with no refined sugar. Finished with a slow pour of date syrup over the warm cake for a glossy, caramel-rich top.
Ingredients
- 2 cupsmedjool pitted dates · 9 ounces
- 1 ¼ cupshot milk
- —cooking spray · for greasing the pan
- 1 ¼ cupsall purpose flour
- ½ teaspoonbaking powder
- ½ teaspoonbaking soda
- ¼ teaspoonsalt
- 2large eggs
- ⅔ cupolive oil
- 1 teaspoonvanilla extract
- ¼ cupdate syrup · for topping, about ¼ cup
Steps
- 1
Place the pitted dates in a bowl and cover with hot milk. Soak for 1 hour.
- 2
Preheat the oven to 350°F. Prepare a 9-inch cake pan by lining the bottom with a round piece of parchment paper and lightly greasing the sides with cooking spray.
- 3
After the dates have softened, transfer them with the milk to a blender or food processor and blend for 15 seconds. Add the eggs, oil, and vanilla extract and blend again until just combined, about 5-8 seconds.
- 4
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Pour the date and egg mixture into the dry ingredients and fold together until combined.
- 5
Transfer the batter to the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for about 20 minutes.
- 6
Flip the cake out of the pan, peel off the parchment paper, and transfer it to a wire rack.
- 7
Slowly pour date syrup over the warm cake, using the back of a spoon to spread it evenly. Enjoy warm, or allow to cool completely and store covered at room temperature.
Creator's notes
A mid-week dessert that comes together with no refined sugar — all the sweetness comes from the dates and the date syrup topping.
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