Moist Vegan Date Cake (Eggless, Sugar-Free, Dairy-Free) Recipe
Introduction
This moist date cake is a delicious vegan treat that’s free from refined sugar, eggs, dairy, and nuts. With a natural caramel flavor and a hint of cinnamon, it stays soft and moist for days, perfect for any occasion.
Ingredients
- 260 g (2 cups + 8 teaspoons) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 200 g (1 ⅓ cups) medjool dates, pitted
- 95 ml (⅔ cup + 1 tablespoon) pure maple syrup
- 120 ml (½ cup) olive oil
- 160 g (⅔ cup) vegan Greek-style yogurt
- 1 batch (1 cup) vegan buttermilk
- 1 tablespoon vanilla extract
Instructions
- Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper.
- Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine well.
- Step 3: In a high-speed blender or food processor, blend the pitted dates, maple syrup, olive oil, vegan yogurt, vegan buttermilk, and vanilla extract until smooth. Transfer this mixture to a large bowl.
- Step 4: Add the dry ingredients to the wet ingredients in two additions. Gently fold with a rubber spatula until just combined, being careful not to overmix.
- Step 5: Pour the batter into the prepared cake pan and smooth the surface with an offset spatula or knife.
- Step 6: Bake the cake for 40–50 minutes. Start checking at 40 minutes by inserting a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done. If not, bake in 5-minute increments until fully cooked.
- Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
- Step 8: Serve plain, or top with vegan whipped cream and fresh fruit such as grapes, cherries, berries, or figs for a special touch.
Tips & Variations
- Choose soft, good-quality Medjool dates or substitute with Sukkari dates. If your dates are dry, soak them in hot water for 30 minutes before blending.
- Swap olive oil for a neutral oil like sunflower or canola oil if preferred.
- Use vegan sour cream or thick coconut yogurt as a substitute for vegan Greek-style yogurt.
- To make vegan buttermilk, mix 1 cup (240 ml) plant-based milk with 1 tablespoon lemon juice or vinegar and let sit for 5-10 minutes before using.
Storage
Wrap the cake tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to 4 days, or refrigerated for up to 1 week. Warm slices gently before serving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake nut-free?
Yes, this recipe is naturally free of nuts, making it suitable for nut allergies.
How can I tell when the cake is fully baked?
Insert a toothpick or knife into the center of the cake; it should come out clean or with just a few moist crumbs. If batter sticks, continue baking and check every 5 minutes.
Print
Moist Vegan Date Cake (Eggless, Sugar-Free, Dairy-Free) Recipe
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This moist and flavorful vegan date cake is completely free from refined sugar, eggs, dairy, and nuts. Enhanced with a touch of cinnamon and the natural caramel sweetness of Medjool dates, this cake stays deliciously moist for days. Perfect for an allergy-friendly treat or a wholesome dessert, it comes together easily in under an hour with simple ingredients and water-based vegan substitutes.
Ingredients
Scale
Dry Ingredients
- 260 g (2 cups + 8 teaspoons) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- 200 g (1 ⅓ cups) Medjool dates, pitted
- 95 ml (⅔ cup + 1 tablespoon) pure maple syrup
- 120 ml (½ cup) olive oil
- 160 g (⅔ cup) vegan Greek-style yogurt
- 1 batch (1 cup/240 ml) vegan buttermilk
- 1 tablespoon vanilla extract
Toppings (Optional)
- 1 batch vegan whipped cream
- Fresh fruit such as grapes, cherries, berries, or figs
Instructions
- Preparation: Line the sides and base of a 7.5 or 8-inch springform cake pan with parchment paper. Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F).
- Sift the dry ingredients: In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt. Whisk to combine evenly.
- Blend wet ingredients: Place the pitted Medjool dates, pure maple syrup, olive oil, vegan Greek-style yogurt, vegan buttermilk, and vanilla extract into a high-speed blender or food processor. Blitz until the mixture is smooth and creamy. Transfer this blended mixture into a large separate mixing bowl.
- Make the batter: Gradually add the sifted dry ingredients to the wet ingredients in two additions. Gently fold with a rubber spatula until just combined, being careful not to overmix to maintain a light and tender texture. Pour the batter into the prepared springform pan and smooth out the surface using an offset spatula or knife.
- Bake: Bake in the preheated oven for 40-50 minutes. Start checking for doneness at 40 minutes by inserting a toothpick or knife in the center; it should come out clean or with only a few crumbs. If not done, continue baking in 5-minute intervals until fully baked. Once baked, allow the cake to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely.
- Serve: After the cake has completely cooled, optionally top with vegan whipped cream and fresh fruit such as grapes, cherries, berries, or figs, or enjoy it plain.
- Storage: Wrap the cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 4 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Medjool dates: Use good-quality, soft Medjool dates. If your dates are dry, soak them in hot water for 30 minutes before blending to soften.
- Olive oil: You can substitute olive oil with a more neutral oil like sunflower or canola oil for a milder flavor.
- Vegan Greek-style yogurt: Alternatives include vegan sour cream or thick coconut yogurt for similar texture and moisture.
- Vegan buttermilk: Use 1 cup (240 ml) of homemade vegan buttermilk as per your favorite recipe, typically made by combining plant milk with an acid (like lemon juice or vinegar).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan date cake, eggless cake, refined sugar-free dessert, moist vegan cake, cinnamon date cake, allergy-friendly cake
