Based on my date muffins recipe, this moist cake is naturally sweetened with medjool dates and maple syrup.
If you love date walnut cake, this nut-free version makes the perfect go-to alternative, just as flavorful and moist, without the nuts.
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🧾 Ingredients
Ingredient Notes
Here's everything you need to make this eggless date cake recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Medjool Dates: Use good-quality, soft, and juicy dates - Zaytoun is my favorite brand. Sukkari dates or any ripe, fresh dates work well too. If your dates are on the drier side (such as deglet noor dates), soak them in boiling water for 30 minutes, then drain before blending to soften them.
- Olive Oil: Especially extra virgin olive oil, as its subtle floral flavor complements the dates beautifully. If you don't like olive oil, sunflower or canola oil will work as alternatives.
- Pure Maple Syrup: I tested this cake using only dates, but because they’re dense, they can weigh the cake down. Maple syrup adds a boost of sweetness while helping to keep the cake moist and tender.
- Vegan Yogurt: Thick Greek-style yogurt works best, but you can also use vegan sour cream, vegan skyr, or coconut yogurt. It helps make the cake incredibly moist.
- Vegan Buttermilk: A homemade mix of soy milk and apple cider vinegar that adds a light, tender texture to vegan baked goods. You can also use oat or almond milk combined with lemon juice as alternatives.
- Flavorings: To boost the natural sweetness of the dates, I use pure vanilla extract, ground cinnamon, and a pinch of sea salt.
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🔪 Instructions
Here's a visual overview showing how to make this tender cake. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Blend the wet ingredients in a high-speed blender or food processor until smooth. This may take 3–5 minutes, depending on the power of your machine.
Carefully fold the dry ingredients into the date mixture in two additions until just combined. The cake batter will be thick - that’s completely normal, so don’t worry!
Pour batter into the prepared pan, and smooth out the surface of the cake. Bake until golden brown and a toothpick inserted in the center comes out clean.
Once cooled, serve the cake plain or add vegan whipped cream and fresh fruit and berries on top of the cake.
💭 Expert tips
Line both the bottom and sides of a springform pan with parchment paper to make it easier to release the cake.
To tell if your cake is done, insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs (but no wet batter), the cake is ready. The top should also be golden brown and spring back slightly when gently pressed.
♻ Variations
This recipe is perfect as an everyday cake alongside a cup of coffee or tea, but you can also dress it up with various toppings or layer it with fillings for special occasions:
- Top with homemade date caramel sauce or a drizzle of date syrup for a refined sugar-free spin on sticky toffee pudding.
- Turn it into a chocolate date cake by topping it with whipped vegan chocolate ganache and fresh berries.
- Add chopped walnuts or pecans and chopped dates to the batter for a bit of crunch and chew.
💬 FAQs
I haven’t tried it myself, but in theory, it could work using King Arthur Measure for Measure Gluten-Free Flour. Since this recipe is based on my date muffins, and some readers have had success with that flour, it’s worth a try!
To keep date cake moist, wrap it tightly in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, you can freeze the cake wrapped well in plastic wrap for up to 3 months.
🌴 More Date-Sweetened Recipes
📖 Recipe
Moist Date Cake (Eggless, Refined Sugar-Free)
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 without pits *note 1
- 95 ml (⅔ cup + 1 tablespoon) pure maple syrup
- 120 ml (½ cup) olive oil *note 2
- 160 g (⅔ cup) vegan Greek-style yogurt *note 3
- 1 batch (1 cup) vegan buttermilk *note 4
- 1 tablespoon vanilla extract
Toppings (optional)
- 1 batch vegan whipped cream
- Fresh fruit (grapes, cherries, berries, figs)
Instructions
- Sift the dry ingredients: To a medium mixing bowl, sift the flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
- Blend wet ingredients: Add the pitted dates, maple syrup, olive oil, vegan yogurt, vegan buttermilk, and vanilla extract to a high-speed blender or food processor, and blitz until smooth. Transfer to a separate large mixing bowl.
- Make the batter: Add the dry ingredients to the wet in two additions, gently folding with a rubber spatula until just combined. Avoid overmixing to keep the cake light and tender. Add the batter to the lined pan and smooth out the surface with an offset spatula or knife.
- Bake: Bake for 40-50 minutes. Begin checking for doneness at the 40-minute mark by inserting a toothpick or knife into the center, it should come out clean or with just a few crumbs. If needed, continue baking in 5-minute increments until fully baked. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serving: Once completely cool, top the cake with vegan whipped cream and fresh fruit, or enjoy it plain.
- Storage: Wrap the cake in plastic wrap or store it in an airtight container. Keep at room temperature for up to 4 days, or refrigerate for up to 1 week.
Notes
- Medjool dates: Select good-quality soft dates. You can also use Sukkari dates. If on the drier side, soak them in hot water for 30 minutes before blending.
- Olive Oil: You can sub this for a more neutral oil like sunflower oil or canola oil.
- Vegan Greek-style yogurt: You can sub with vegan sour cream, or thick coconut yogurt.
- Vegan Buttermilk: One batch (1 cup/240ml) of this homemade buttermilk recipe.
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Loved making this cake and it is so do yum with all the goodness!
Hi Rajani,
I’m so glad you enjoyed making it. Thanks so much for your lovely feedback!
Wonderful cake! Buonissimo!
Hi Luisella,
I'm so happy you enjoyed it!