Date Cake with Maple-Tahini Drizzle
Here’s one for all the date fans out there!
If you’re like me who absolutely loves dates, this dreamy date cake recipe is for you. I’m always looking for new ways to have my dates, and this easily makes it to the top of the list.
It’s super moist and quite moreish - almost like you’re eating fudge. I put my own spin on it by adding a maple-tahini drizzle, which I believe made it even better!
Make sure you don’t leave out this drizzle, btw. This is key because the tahini helps mellow the sweetness out. The nuttiness perfectly complements the sweetness of the cake, making it the perfect decadent balance.
You might have seen this recipe go viral before, and there have been many variations since then. I’ve seen some use walnuts for the crunch, so you can definitely add them in if you’re looking for the same!
This requires oat flour which I didn’t have at the time, so I decided to make my own by blending up whole oats. This helped me control the texture of the cake as well.
I didn’t grind them too finely, so the cake had a delightful bite to it. Something to take note of if you’d also like to make your own oat flour.
I was very pleased with this - I’m already looking forward to my next slice. I can’t wait for you to try it out too!
THE RECIPE
SERVES 12
Ingredients
Cake:
175g pitted dates (I used 2 varieties)
280ml unsweetened soy milk
50g tahini
45g extra-virgin olive oil
95g oat flour
10g baking powder
10g ground cinnamon
3g fine salt
Maple-Tahini drizzle:
50g tahini
10g maple syrup
3g vanilla extract
A pinch of fine salt
Splash of water (as needed to loosen the drizzle)
Directions
Preheat oven to 180ºC.
Transfer the dates and milk to a blender or food processor and blend until smooth and creamy. If using a food processor, it may help to blend the dates first with just a splash of the milk, then add the rest once smooth.
Pour the date mixture into a mixing bowl. If you separated the milk earlier, add it in now and mix to combine.
Add the tahini and olive oil, and stir well.
In a separate small bowl, combine the oat flour, baking powder, cinnamon, and salt. Mix well, then add to the wet ingredients.
Stir everything together until you get a smooth, even batter.
Line a 20cm round cake tin (or similar-sized tin of any shape). Pour in the batter and tap out any air bubbles.
Bake in the oven at 180ºC for 30 minutes, or until a toothpick inserted into the centre comes out clean.
To make the drizzle:
In a small bowl, mix the tahini, maple syrup, vanilla extract, and salt.
Add a splash of water, a little at a time, until the mixture reaches a runny, pourable consistency.
Let the cake cool completely before slicing. Drizzle generously with the maple-tahini dressing just before serving
Nutrition
Coming soon!