Hello, everyone! Today, I’ll show you how to make a super soft date cake. If you try it once, it will become a regular at your home because it tastes amazing and is very easy to make. I’ve made this recipe even simpler by using a blender. This date cake is perfect for any occasion and combines the natural sweetness of dates with a moist and fluffy texture.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- 250g (about 1 1/2 cups) dates (use soft, juicy dates, not dry ones)
- 1/4 cup (60ml) milk
- 1/3 cup (80g) sugar
- 1/2 cup (120ml) oil
- 2 eggs
- 3/4 cup (90g) flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Walnuts or almonds for decoration
Directions
- Prepare the Dates:
- Take 250g of dates, remove the pits, and chop them into quarters. Ensure the dates are soft and juicy.
- Place the chopped dates in a frying pan with 1/4 cup of warm milk. Heat on medium flame until the milk warms up. Let the dates soak in the milk for 20-25 minutes.
- Blend the Mixture:
- Add 1/2 cup oil and 1/3 cup sugar to a blender. Blend well until the sugar dissolves.
- Add the soaked dates and milk mixture to the blender. Blend for about 2 minutes until smooth.
- Add the Eggs:
- Add the eggs to the blender one at a time, blending well after each addition to ensure they are well incorporated.
- Prepare the Batter:
- Pour the blended mixture into a large bowl.
- Sift 3/4 cup flour and 1 teaspoon baking powder together, then gently fold into the date mixture.
- Add 1 teaspoon vanilla extract and mix gently to ensure everything is well combined.
- Prepare the Baking Pan:
- Grease a baking pan with oil and line it with butter paper. Pour the batter into the prepared pan.
- Decorate with walnuts or almonds on top.
- Bake the Cake:
- Preheat your oven to 180°C (350°F).
- Bake the cake for 20-25 minutes. Check with a toothpick; if it comes out clean, the cake is done.
- If you don’t have an oven, you can use a heavy-bottomed pan on a stove. Preheat the pan, place a trivet, and put the baking pan on top. Cover and bake for 25-30 minutes on low flame.
- Cool and Serve:
- Let the cake cool in the pan before transferring it to a wire rack.
- Slice and serve the cake once it has cooled.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Enjoy a slice with a cup of tea or coffee.
- Dust with powdered sugar for an extra touch of sweetness.
Cooking Tips
- Use soft, juicy dates for the best texture and flavor.
- Ensure the eggs are at room temperature for better blending.
- Don’t overmix the batter to keep the cake light and fluffy.
Nutritional Benefits
- Dates: Rich in fiber, vitamins, and minerals.
- Natural Sweetness: This cake uses natural sweetness from dates, reducing the need for added sugar.
- Walnuts/Almonds: Provide healthy fats and additional nutrients.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Dairy-Free Option: Substitute milk with a plant-based alternative.
- Gluten-Free Option: Can be made gluten-free by using a gluten-free flour blend.
Storage
- Room Temperature: Store any leftovers in an airtight container for up to 3 days.
- Refrigerator: Store for up to a week. Reheat before serving to enjoy it warm.
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and quick preparation.
- Naturally Sweet: The dates provide a natural sweetness and moist texture.
- Versatile: Perfect for any occasion, from casual gatherings to special events.
Frequently Asked Questions (FAQs)
- Can I use dried dates for this recipe?
- It’s best to use soft, juicy dates as they blend more easily and add moisture to the cake. If you only have dried dates, soak them in warm water for 15-20 minutes before using.
- What can I substitute for the milk in this recipe?
- You can use any plant-based milk, such as almond milk, soy milk, or oat milk, to make the cake dairy-free.
- Can I make this cake without eggs?
- Yes, you can substitute each egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes) or use a commercial egg replacer.
- How can I make this cake gluten-free?
- Substitute the all-purpose flour with a gluten-free flour blend that you trust. Ensure it includes a binding agent like xanthan gum for the best texture.
- What can I use instead of walnuts or almonds for decoration?
- You can use pecans, hazelnuts, or even seeds like sunflower or pumpkin seeds as a topping. Alternatively, you can skip the nuts altogether.
- How do I know when the cake is fully baked?
- Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. If there’s batter on the toothpick, bake for a few more minutes and check again.
- Can I freeze this cake?
- Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
- Can I add spices to this cake?
- Absolutely! Adding a teaspoon of cinnamon or a pinch of nutmeg can enhance the flavor and add a warm, autumnal touch.
- Can I use honey or maple syrup instead of sugar?
- You can substitute sugar with honey or maple syrup, but you might need to adjust the liquid content slightly. The cake may also be a bit denser.
- What size baking pan should I use?
- A standard 9-inch round or square baking pan works well for this recipe. If you use a different size, you may need to adjust the baking time accordingly.