Description
This Moist Date Cake is an eggless, refined sugar-free dessert that combines the natural sweetness of Medjool dates and pure maple syrup with the rich texture of vegan Greek-style yogurt and olive oil. A perfect treat for those seeking a wholesome, tender cake that’s both flavorful and vegan-friendly, topped optionally with vegan whipped cream and fresh fruit.
Ingredients
Scale
Dry Ingredients
- 260 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- 200 g Medjool dates (pitted)
- 95 ml pure maple syrup
- 120 ml olive oil
- 160 g vegan Greek-style yogurt
- 1 batch vegan buttermilk (vegan milk combined with vinegar or lemon juice)
- 1 tablespoon vanilla extract
For Serving
- 1 batch vegan whipped cream
- Fresh fruit (such as grapes, cherries, berries, figs)
Instructions
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
- Sift the dry ingredients: In a medium mixing bowl, sift the flour, baking powder, baking soda, ground cinnamon, and sea salt together. Whisk to combine evenly.
- Blend wet ingredients: Place the pitted Medjool dates, pure maple syrup, olive oil, vegan Greek-style yogurt, vegan buttermilk, and vanilla extract into a high-speed blender or food processor. Blend until the mixture is smooth and well combined. Transfer this wet mixture to a large mixing bowl.
- Make the batter: Add the dry ingredients to the wet mixture in two additions, gently folding with a rubber spatula until just combined. Take care not to overmix to ensure the cake remains light and tender. Pour the batter into the prepared cake pan and smooth the surface using an offset spatula or knife.
- Bake: Place the cake in the preheated oven and bake for 40-50 minutes. Start checking for doneness at 40 minutes by inserting a toothpick or knife into the cake’s center. It should come out clean or with just a few crumbs attached. If not fully cooked, continue baking in 5-minute increments until done. Once baked, let the cake cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
- Serving: When the cake has completely cooled, top it with vegan whipped cream and fresh fruit as desired, or enjoy it plain.
- Storage: Wrap the cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 4 days, or refrigerate for up to one week for longer freshness.
Notes
- Use Medjool dates without pits for best natural sweetness and moisture.
- Olive oil adds moisture and healthy fats; can be substituted with another mild vegetable oil if preferred.
- Vegan Greek-style yogurt offers creaminess and tanginess essential for texture; plant-based alternatives like coconut or almond yogurt work well.
- Vegan buttermilk can be made by mixing plant milk with lemon juice or vinegar and letting it sit for 5 minutes.
- Ensure not to overmix the batter for a tender crumb.
- The cake pan size of 7.5 or 8-inch springform is crucial for even baking.
- Adjust baking time slightly depending on your oven type and pan used.
