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    Date and almond cake

    You would never know this incredibly rich cake was made without butter or refined sugar. 

    • Dairy-free
    • Refined sugar-free
    • Gluten Free
    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 60 minutes
    • Total time: 70 minutes, plus cooling

    Serves: 10 - 12


    180ml sunflower oil, plus extra for greasing
    100g pitted medjool dates, plus 3 more to decorate
    4 eggs
    260g ground almonds
    40g polenta
    2 tsp baking powder
    150ml maple syrup
    2 lemons, zest
    2 tsp vanilla extract
    Handful whole blanched almonds, to decorate 


    1. Preheat the oven to 170 ̊C, gas mark 3. Grease a deep 20cm loose-bottomed cake tin and line the base with baking parchment. Blitz 100g dates with the eggs in a food processor until smooth. In a clean bowl, mix with the remaining ingredients (except the blanched almonds) and a pinch of salt until incorporated.

    2. Pour into the tin, level, then decorate with the whole dates and blanched almonds. Bake for 1 hour, covering with foil after 30 minutes, until a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes, then serve warm (or at room temperature), with soya, coconut or low-fat natural yogurt and a splash more maple syrup, if liked. 

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