This quick and easy Date Cake is simply delicious, with a touch of orange and topped with a light lemon glaze. It’s grain free, gluten & dairy free and a healthy choice, especially without the glaze topping.
Here’s a Date Cake recipe that really couldn’t be easier to prepare. It has a lovely light and super moist texture due to the dates and walnuts. It keeps well in a covered cake tin and maintains its moisture even after a few days – if it lasts that long! So if you’re craving for something sweet, that’s a healthy choice then this Date Cake will definitely hit the spot. You’ll also find that it’s a pleasant alternative to your conventional fruit cake.
You’ll love this Date Cake. A real afternoon tea treat that will impress your friends and family with the taste as well as its presentation. The addition of the orange juice and grated rind make this cake stand out from the rest and the citrus flavour really blends well with the rest of the ingredients.
I have used a light lemon glaze on the top but you can enjoy it without.
The best thing you’ll love about this recipe is that it’s gluten free. Actually, it’s totally grain free, no flour at all, you’ll be surprised at just how moist it is without it. It’s also dairy free and I’ve used coconut sugar for a healthier sweetener.
Did you make this Date Cake?
Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives. I’d really love to see what you bake
This quick and easy Date Cake is simply delicious, with a touch of orange and topped with a light lemon glaze. It’s grain free, gluten & dairy free and a healthy choice, especially without the glaze topping. Remove the seeds from the dates Place pitted dates, almonds and walnut halves into a food processor and blend until well ground Add the maple syrup and the melted dairy-free butter, mix well. Separate the eggs Beat the egg yolks together with the coconut sugar, add the orange juice and rind Add the potato starch and the dried fruit mixture Beat the egg whites until stiff peaks form and gently fold into the cake mix and combine well Pour the batter into a greased and lined 8” (20cm) round cake tin Bake in a moderately hot oven (220°C/425°F) for 20 minutes Lower the temperature to 200°C/390°F and bake for another 15 minutes. Check that the cake is cooked with a toothpick. If it comes out dry the cake is ready to come out of the oven. Allow the cake to cool. For the Glaze: Mix the powdered fructose and lemon juice until smooth. Pour the glaze over the cake and decorate with a few pitted dates. *You can make your own powdered fructose or any other granulated sugar simply by placing it in a high speed blender or a coffee grinder which is what I use.DATE CAKE
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