This Spiced Date Cake is packed with caramel and spiced flavours that are perfect for the cooler seasons. Topped with a cinnamon glaze, this moist cake absorbs the gorgeous glaze for the most delicious bite every single time.
Share
For the cake:
10 large pitted Medjool dates (about 1 cup packed)
1 cup boiling water
3 eggs
2 tbsp extra-virgin olive oil
1 tsp vanilla extract
½ cup maple syrup
1 cup almond flour
½ cup oat flour (gluten-free oat flour if desired)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
½ tsp kosher salt
For the oat crumble:
½ cup rolled oats (gluten-free if desired)
6 tbsp almond flour
1 tbsp butter, melted
3 tbsp maple syrup
1 tsp ground cinnamon
Pinch of salt
For the cinnamon glaze:
½ cup icing sugar
½ tsp ground cinnamon
1-2 tbsp milk or cream, start with 1 tbsp
Servings8 - 10 pieces
Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
1 hour 5 minutes
Preheat the oven to 350F.
Line a 9x9 round cake pan with parchment paper and spray with cooking spray of choice *Make sure to leave some high-sides of parchment paper so that you can easily remove the cake from the pan once cooled*
Add the pitted dates to a bowl and pour 1 cup of boiling water over top. Let the dates soak for 10 minutes.
While the dates soak, make the oat crumble by using a fork to mix together the crumble topping ingredients: rolled oats, almond flour, melted butter, maple syrup, ground cinnamon and a pinch of salt. Set aside.
Whisk together the dry ingredients in a medium bowl - almond flour, oat flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves and salt. Set aside.
Once the dates have soaked for 10 minutes, use a hand blender or high-speed blender to blend the dates and water together until you get a mostly-smooth consistency. Add this date ‘paste’ to a large mixing bowl and then add the eggs, olive oil, vanilla extract and maple syrup. Use a whisk to whisk these wet ingredients together until combined and smooth.
To this wet mixture, add the dry ingredients that have been whisked together (almond flour, oat flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves and salt). Use a spatula or wooden spoon to mix / fold everything together until you get a smooth cake batter.
Pour the cake batter into the prepared round cake pan and sprinkle the oat crumble across the top of the cake (if some of the crumble sinks down into the batter that's ok!)
Bake the cake for 50-60 minutes until set and a toothpick inserted into the center of the cake comes out clean.
Cool the cake completely in the cake pan on a cooling rack. Use the parchment paper to gently remove the tender cake to a serving platter.
Before serving, make the cinnamon glaze by whisking together the icing sugar, ground cinnamon and 1 tablespoon of milk or cream until smooth and combined. If needed, add up to 1 tablespoon more milk or cream to get your desired consistency.
Drizzle the whole cake with the cinnamon glaze OR cut slices and drizzle each slice with the glaze before serving. Optional: sprinkle the top of the cake with more ground cinnamon and/or ground ginger for extra spiced flavour.
