Gluten Free Honey Date Cake

Gluten Free Honey Date Cake

Finally perfected this delicious honey date cake! Jacob and I are obsessed with the sticky date cake from Ema Chicago and I wanted to make a healthier version! This cake reminds me of something you would enjoy with your afternoon tea or for dessert after a big family dinner. It is one of those comforting treats. It is made with very simple ingredients and sweetened only with organic honey and dates.  We devoured this in basically a day and it was a hit with Jacobs coworkers!

What you need: 

  • Pitted Dates
  • Water
  • Olive Oil
  • Eggs
  • Honey
  • Vanilla Extract
  • Baking Soda 
  • Almond Flour
  • Option for Pumpkin Seed toppings

I used Inspired Organics Pitted Dates, IO Wildflower Honey, IO Extra Virgin Olive Oil and IO Pumpkin Seeds. Dates are one of my favorite natural sweet treats. I for sure enjoyed a few as a snack while I tested this recipe. The key to this recipe is the soaking of the dates so they can be well blended with the rest of the ingredients and give the cake an amazing texture. I provided two ways you can soak them - either overnight or the "lazy" way by microwaving them for 90 seconds. Either work - but I will admit I am not as patient so I did it the lazy way. The mix of dates and honey is absolutely delicious. This cake is also completely gluten free and dairy free - so perfect for everyone to enjoy.

NOTE: I used a Food Processor for this recipe because it makes it easiest to blend up the soaked dates. You can also use a blender for this too. 

Olive Oil Honey Date Cake

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients:

 1 cup Pitted, Chopped Dates (I used Inspired Organics)
 1 cup Water
 2 tbsp Olive Oil (I used Inspired Organics)
 2 Eggs
 ½ cup Honey (I used Inspired Organics) and a little extra for drizzling
 1 tsp Vanilla
 1.25 cups Almond Flour
 ½ tsp Baking Soda
 ½ tsp Cinnamon
 Pumpkin Seeds for Topping (I used Inspired Organics)

Directions:

1

Preheat oven to 350.

2

Chop dates add to a mason jar. Pour 1 C water over them. Let them soak for 4-6 hours or microwave for 90 seconds for a quick way to soften them.

3

Once they are softened, drain dates and add into a food processor with honey, eggs, olive oil and vanilla. Pulse until mixed.

4

Add in almond flour, baking soda and cinnamon and pulse until well mixed. 

5

Line a 8x8 baking dish with parchment paper and grease with coconut oil. Pour mixture in evenly distribute. Sprinkle with more honey and pumpkin seeds. Bake for 30 minutes. 

6

Cool and enjoy!

Olive Oil Honey Date Cake

Olive Oil Honey Date Cake

Thank you to my long time partner Inspired Organics for sponsoring this recipe. I use and love their high quality organic products daily. I enjoy working with brands whose values align with mine. To find IO products near you, check out the link here

Olive Oil Honey Date Cake

Ingredients

 1 cup Pitted, Chopped Dates (I used Inspired Organics)
 1 cup Water
 2 tbsp Olive Oil (I used Inspired Organics)
 2 Eggs
 ½ cup Honey (I used Inspired Organics) and a little extra for drizzling
 1 tsp Vanilla
 1.25 cups Almond Flour
 ½ tsp Baking Soda
 ½ tsp Cinnamon
 Pumpkin Seeds for Topping (I used Inspired Organics)

Directions

1

Preheat oven to 350.

2

Chop dates add to a mason jar. Pour 1 C water over them. Let them soak for 4-6 hours or microwave for 90 seconds for a quick way to soften them.

3

Once they are softened, drain dates and add into a food processor with honey, eggs, olive oil and vanilla. Pulse until mixed.

4

Add in almond flour, baking soda and cinnamon and pulse until well mixed. 

5

Line a 8x8 baking dish with parchment paper and grease with coconut oil. Pour mixture in evenly distribute. Sprinkle with more honey and pumpkin seeds. Bake for 30 minutes. 

6

Cool and enjoy!

Gluten Free Honey Date Cake

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