Description
This Flourless Almond Date Cake is a moist, naturally sweetened dessert perfect for those seeking gluten-free treats. Made with almond flour and sweetened with dates and brown sugar, it features warm cinnamon and a optional vanilla glaze for added richness. Simple to prepare and baked to golden perfection, this cake offers a delightful balance of nutty and fruity flavors ideal for any occasion.
Ingredients
Scale
Cake Ingredients
- 200g (1 cup) pitted dates, chopped
- 120ml (½ cup) water
- 100g (½ cup) unsalted butter
- 150g (1 cup) almond flour
- 2 large eggs
- 100g (½ cup) brown sugar, packed
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
Glaze Ingredients (optional)
- 100g (¾ cup) powdered sugar
- 1–2 tbsp water or cream
- ½ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) round cake pan and line it with parchment paper for easy removal of the cake.
- Prepare Date Paste: In a small saucepan, combine the chopped dates and water. Simmer over medium heat, stirring occasionally, until the dates soften, about 5 to 7 minutes. Mash the softened dates into a thick paste using the back of a spoon or a fork.
- Mix Batter: In a large bowl, melt the unsalted butter and let it cool slightly. Add the date paste, almond flour, eggs, brown sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt. Stir gently until all ingredients are just combined to create a smooth batter.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the surface evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 20 to 25 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
- Make the Glaze (Optional): Whisk together the powdered sugar, water or cream, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cake just before serving for added sweetness and decoration.
Notes
- You can substitute brown sugar with coconut sugar or maple syrup for a different sweetness profile.
- Make sure not to overmix the batter to keep the cake tender and moist.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adding cinnamon is optional but enhances the warm flavor of the cake.
- This cake is naturally gluten-free due to almond flour and flourless design.
- If you prefer a vegan version, consider substituting eggs with flax eggs and butter with coconut oil.
