Q1. Is this date cake suitable for people with diabetes?

While this cake contains natural sugars from dates, studies suggest it doesn't negatively impact blood glucose levels, even for those with type 2 diabetes. However, it's best to consume in moderation and consult with a healthcare professional for personalized advice.

Q2. Can I substitute sugar with dates in other cake recipes?

Yes, you can replace sugar with date paste in most cake recipes. Generally, use a 1:1 ratio, meaning 1 cup of date paste can replace 1 cup of sugar. If you're unsure, start by replacing half the sugar with date paste and adjust as needed.

Q3. How long does this healthy date cake stay fresh?

When stored in an airtight container at room temperature, this date cake remains fresh for up to 5 days. If refrigerated, it can last even longer. You can also freeze the cake for extended storage.

Q4. Can I make this cake gluten-free?

Absolutely! You can easily adapt this recipe to be gluten-free by substituting the regular flour with a gluten-free flour blend or ground almonds. This substitution maintains the cake's moisture and texture while making it suitable for those with gluten sensitivities.

Q5. What makes this date cake healthier than traditional cakes?

This date cake is healthier because it uses natural sweetness from dates instead of refined sugar, contains wholesome ingredients like wholemeal flour, and is rich in fiber and essential nutrients. It also offers flexibility for various dietary needs and can be made dairy-free or vegan with simple substitutions.

Healthy Date Cake Recipe

Name: Healthy Date Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Healthy
Ingredients: 220g soft Medjool dates, pitted; 320ml milk (dairy or plant-based); 150g oat flour or all-purpose flour; 2 large eggs; 4 tablespoons neutral oil; 2 teaspoons baking powder; 1/2 teaspoon salt; 40g chopped walnuts; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; 4 tablespoons tahini

Description

This healthy date cake recipe combines rich flavors and nutritious ingredients. Naturally sweetened with dates, it’s a delicious dessert that won’t compromise your health.

Ingredients

Scale

Base Ingredients:

220g soft Medjool dates, pitted
320ml milk (dairy or plant-based)
150g oat flour or all-purpose flour
2 large eggs
4 tablespoons neutral oil
2 teaspoons baking powder
1/2 teaspoon salt
40g chopped walnuts

Optional Flavor Enhancers:

2 teaspoons vanilla extract
2 teaspoons ground cinnamon
4 tablespoons tahini

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Instructions

Heat your oven to 350°F (175°C). A 9-inch square baking pan needs parchment paper and non-stick spray before you start mixing ingredients.

Add pitted dates to a heat-resistant bowl and cover them with hot milk. The dates need 30 minutes to soften completely. Transfer your softened date mixture to a blender and blend until smooth.

Mix the blended date mixture with oil and yogurt in a large bowl until they combine well. The flour, baking powder, and baking soda should be sifted directly into your wet ingredients. A gentle mix will combine these ingredients – too much mixing creates a tough texture.

The batter goes into your lined baking pan. Give the pan two gentle taps against the counter to release trapped air bubbles. Sprinkle chopped walnuts on top to create an appealing finish.

Your cake needs 40-45 minutes in the preheated oven. A toothpick inserted into the cake’s center should come out clean to confirm it’s done. Let the cake cool completely in its pan.

The cake stays fresh in an airtight container. You can serve it plain or boost its flavor with a tahini drizzle or sea salt sprinkle. Your naturally sweetened treat will keep its moisture and taste for several days with proper storage.

Notes

You need to think over storage to keep this healthy date cake’s quality intact. The cake stays fresh up to 5 days in an airtight container at room temperature. All the same, the refrigerator helps keep its firmness if you’ve added toppings or syrups.

This no-sugar date cake makes a perfect make-ahead option. In fact, it stays moist and tasty for at least a day before serving. The cake’s best results come from storing it uncovered in the refrigerator to protect its glazed top.

You can extend the cake’s life by freezing it. Wrap it carefully in plastic wrap, then add foil or put it in an airtight container. The glazed top might look slightly different after freezing.

This walnut and date cake offers many serving options. I love serving it first thing in the morning since it goes so well with breakfast. It ended up that thin slices make great after-dinner treats. The cake travels really well – just wrap it in greaseproof paper for lunchboxes or picnics.

If you make the cake with caramel sauce, keep the sauce in a separate airtight container in the refrigerator. You can gently reheat the sauce over low heat or in the microwave when ready to serve. The dates’ natural sweetness means you won’t need extra icing – the cake tastes amazing on its own.

Prep Time: 15
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: Healthy, Middle Eastern-inspired

Nutrition

Calories: 180
Sugar: 18g
Sodium: 45mg
Fat: 8g