This healthy no sugar date-sweetened cake has no sugar and no wheat, so it is basically gluten-free and sugar-free! This is a very nourishing and filling cake. Not soggy, not very moist but not very dry either. I like it with raw milk or hot herbal tea. Or a cup of coffee!
The recipe includes 2 toppings, they are optional. Without toppings, it is a pie, with toppings it is a cake. Both are good!
Gluten-free Date Cake Ingredients
Dates. I used Medjool dates. They are soft and large.
Milk. I used grass-fed milk in this date cake. You can use any type of milk, like almond milk or coconut milk.
Vanilla. You can use vanilla extract, vanilla paste, vanilla powder or scraped 1-3 vanilla pods. Vanilla powder is the best for the flavor.
Sprouted or soaked Oat flour. I make my own using my grain mill. First, I soak the whole oat groats in warm water with little apple cider vinegar. After 24 hours, I rinse the soaked oats and start the sprouting process by covering the jars with breathable mesh lids and putting them upside down on a wire rack. I rinse the oats 2-3 times a day for about 2 days until I see tiny sprouts. Then I rinse them well and dehydrate in my dehydrator making them ready to make a flour when needed. I use a grain mill to make a flour.
Almond meal. I grind whole soaked and dehydrated crispy organic almonds in a coffee grinder to make an almond meal. Soaking and dehydrating is needed to reduce the phytic acid content in almonds and to increase the mineral absorption.
No sugar Date-sweetened Cake
You will need:
- 6 Medjool Dates (pitted & chopped)
- 2 large Eggs
- 1/2 Milk or Nut Milk
- 1 tsp Vanilla extract, Vanilla paste or 1/2 tsp Vanilla powder
- 1 cup Sprouted or Soaked Oat Flour
- 1/2 cup Almond meal (ground whole almonds)*
- 1 tsp baking soda & 1 tsp Apple cider Vinegar mixture
- 1 tsp Cinnamon
- 1/2 tsp Celtic Sea salt
Topping #1:
- 3 Medjool Dates
- 1/4 cup filtered Water
- 1/2 cup chopped Crispy Walnuts or Pecans
- 1/2 cup Almond meal
- 1 tsp Cinnamon powder
Optional Topping #2:**
- 3/4 cup Heavy Cream or Sour Cream
- 1 Tbsp Raw Honey
* Crispy almonds are soaked and dehydrated whole almonds. Almond meal here is ground whole almonds. Do not use regular almond flour.
**There is no topping #2 in the picture, only a thin layer of honey instead. It will definitely taste better with the cream, but tastes good without it too.
How to make a healthy no sugar date-sweetened cake:
1. Blend 6 dates, milk, eggs, cinnamon, sea salt, and vanilla in a blender.
2. Add almond meal. Blend.
3. Add baking soda and vinegar mixture. Stir. I poured the batter into another bowl just making it easier to mix in the flour. You can mix everything in a blender.
4. Add sprouted oat flour. Mix.
5. Grease 9” pan with coconut oil, butter or ghee. Pour the batter into the greased pan. Set aside.
6. Make topping #1 by blending 3 dates and 1/4 cup water in a blender. Mix in chopped nuts, 1 tsp cinnamon, and 1/2 cup almond meal.
7. Layer the topping #1 on the oat batter evenly.
8. Bake in a 350F preheated oven for 40 minutes. Prick the center of the pie with a knife or toothbrush. If it comes out clean (not wet) then the pie is cooked through.
9. Make optional topping #2 by whipping the cream with raw honey. Top a cooled pie with topping #2. I did not use topping #2, just covered with thin layer of honey, which is also optional.
10. Date cake is ready! Keep in the fridge. Enjoy with a cup of coffee or milk. I love it with a cup of raw milk. Yum yum!
Date Cake (Gluten-free, Sugar-free)
Ingredients
- 6 large Dates (pitted & chopped)
- 2 large Eggs
- 1/2 Milk or Nut Milk
- 1 tsp Vanilla extract or 1/2 tsp Vanilla powder
- 1 cup Sprouted or Soaked Oat Flour
- 1/2 cup Almond meal (ground whole almonds
- 1 tsp Baking soda & 1 tsp Apple cider Vinegar mixture
- 1 tsp Cinnamon
- 1/2 tsp Celtic Sea salt
Topping #1:
- 3 big Dates
- 1/4 cup filtered Water
- 1/2 cup chopped Crispy Walnuts or Pecans
- 1/2 cup Almond meal
- 1 tsp Cinnamon powder
Optional Topping #2:**
- 3/4 cup Heavy Cream or Sour Cream
- 1 Tbsp Raw Honey
Instructions
- Blend 6 dates, milk, eggs, cinnamon, sea salt, and vanilla in a blender.
- Add almond meal. Blend.
- Add baking soda and vinegar mixture. Stir. I poured the batter into another bowl just making it easier to mix in the flour. You can mix everything in a blender.
- Add sprouted oat flour. Mix.
- Grease 9'' pan with coconut oil, butter or ghee. Pour the batter into the greased pan. Set aside.
- Make topping #1 by blending 3 dates and 1/4 cup water in a blender. Mix in chopped nuts, 1 tsp cinnamon, and 1/2 cup almond meal.
- Layer the topping #1 on the oat batter evenly.
- Bake in a 350F preheated oven for 40 minutes. Prick the center of the pie with a knife or toothbrush. If it comes out clean (not wet) then the pie is cooked through.
- Make optional topping #2 by whipping the cream with raw honey. Top a cooled pie with topping #2. I did not use topping #2, just covered with thin layer of honey, which is also optional.
- Keep in the fridge. Enjoy with a cup of coffee or milk. I love it with a cup of raw milk. Yum yum!
Want more healthy cake recipes?
Check this out: “Coconut Butter Cake Recipe with Coconut Frosting (No flour, No grain, No sugar)”
