Paleo Classic Date Cake
Indulge in the natural sweetness of this Paleo Classic Date Cake, a guilt-free dessert that's as wholesome as it is delicious. This recipe transforms soft, caramel-like pitted dates into a luscious centerpiece, perfectly complemented by nutrient-rich almond and coconut flours. Flavored with warm cinnamon and subtle notes of vanilla, this moist and fluffy cake is sweetened entirely by fruit and enhanced with healthy ingredients like unsweetened applesauce and coconut oil. Whether you're following a paleo lifestyle or simply seeking a gluten-free, refined sugar-free treat, this easy-to-make cake is perfect for any occasion. Serve it as a stunning dessert with a sprinkle of cinnamon or fresh berries, or enjoy a slice as a satisfying afternoon snack!
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Ingredients
- 300 grams pitted dates
- 1 cup water
- 200 grams almond flour
- 30 grams coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 60 ml coconut oil (melted)
- 120 ml unsweetened apple sauce
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little coconut oil or line it with parchment paper.
Step 2
Place the dates and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat and let simmer for about 5 minutes, until the dates are soft and begin to break down. Use a fork or potato masher to mash the dates into a rough paste. Set aside to cool slightly.
Step 3
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Whisk until well mixed.
Step 4
In another bowl, beat the eggs until they are frothy. Add the vanilla extract, melted coconut oil, and apple sauce, whisking until thoroughly combined.
Step 5
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Fold in the date paste until evenly distributed throughout the batter.
Step 6
Transfer the batter to the prepared cake pan, spreading it out evenly.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 9
Serve as is or garnished with fresh berries or a dusting of cinnamon for extra flavor.
Nutrition Facts
| Serving size | (1119.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2915.3 |
| Total Fat 179.1g | 0% |
| Saturated Fat 67.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 558mg | 0% |
| Sodium 3146.6mg | 0% |
| Total Carbohydrate 307.6g | 0% |
| Dietary Fiber 55.4g | 0% |
| Total Sugars 221.9g | |
| Protein 72.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 751.6mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2591.2mg | 0% |
Source of Calories