Moist Date Cake Recipe with Natural Toffee Sauce (Easy, Naturally Sweetened)
A soft and moist date cake made with naturally sweet ingredients and topped with an optional date toffee sauce for a rich caramel-like finish. Easy to make, wholesome, and perfect for any occasion.
Equipment
- 1 8x8 baking pan or 8 inch round cake tin
- Mixing bowls
- measuring Cups
- High-speed blender
Ingredients
Date Cake
- 1 cup 10-12 large, pitted Medjool dates
- ½ tsp baking soda
- ¾ cup 180 g boiling water
- 1 cup 120 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup 66 g coconut sugar
- 2 tbsp maple syrup
- ¼ cup olive oil
- 1 large egg - room temperature
- 1 tsp vanilla extract
- ½ cup 50 g roughly chopped walnuts
Date Toffee Sauce:
- 1 cup 10-12 large, pitted Medjool dates
- ¾ cup hot water
- ¼ cup coconut cream thick part
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Date Cake
- Preheat your oven to 350°F and grease or line an 8x8 pan with parchment paper.
- Add the pitted dates and baking soda to a bowl. Pour the boiling water over top and let it sit for about 10 minutes, until the dates are soft and mashable.1 cup 10-12 large, pitted Medjool dates, ½ tsp baking soda, ¾ cup 180 g boiling water
- Using a fork, mash the dates directly in the bowl until you have a thick, caramel-like mixture. It doesn’t need to be perfectly smooth — a little texture is totally fine.
- In a separate bowl, whisk together the flour, baking powder, and salt.1 cup 120 g all-purpose flour, 1 tsp baking powder, ¼ tsp salt
- In another bowl, whisk the coconut sugar, maple syrup, olive oil, egg, and vanilla until smooth.⅓ cup 66 g coconut sugar, 2 tbsp maple syrup, ¼ cup olive oil, 1 large egg - room temperature, 1 tsp vanilla extract
- Add the mashed date mixture into the wet ingredients and stir to combine.
- Add the dry ingredients to the wet and gently mix until just combined. Don’t overmix.
- Fold in the chopped walnuts.½ cup 50 g roughly chopped walnuts
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 22–26 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool. While it is cooling, make the date toffee sauce.
If you’re using gluten-free flour: let the batter rest for 5–10 minutes before baking. This helps hydrate the flour and improves the texture.
Date Toffee Sauce
- Soak the dates in hot water for 10–15 minutes until soft.1 cup 10-12 large, pitted Medjool dates, ¾ cup hot water
- Add the dates and soaking water to a blender. Add coconut cream, butter (or coconut oil), vanilla, and salt.
- Blend until completely smooth and glossy.
- Drizzle generously over the cooled cake and top with chopped walnuts, if desired.
Video
Notes
- Don’t skip soaking the dates—it makes a huge difference
- If you’re using gluten-free flour: let the batter rest for 5–10 minutes before baking. This helps hydrate the flour and improves the texture.
- Slightly underbake for an extra moist cake
- Warm slices before serving for that fresh-baked feel
Macros (Per Slice – 12 slices)
- Calories: 185 | Protein: 4g | Carbs: 32g | Fiber: 4–5g | Fat: 4g | Sugar:18g (naturally occurring)
Recommended Tools/Supplies
- 1 8×8 baking pan or 8 inch round cake tin
- Mixing bowls - I love using glass ones to keep it non-toxic
- Measuring Cups - I use stainless steel for non-toxic
- High-speed blender