Maple Date Cake

Makes 10 Servings

Dates are an ancient and nutritious fruit that grow on palm trees throughout the Mediterranean region. They remain a popular fruit today, commonly used in granola bars, snacks, cookies, and of course, cakes. One bite of this gluten-free cake is so addicting that one slice is never enough!



2 cups dates, pitted and chopped
2 cups boiling water
4 large eggs
½ cup maple syrup
½ cup brown sugar, packed
¼ cup extra-virgin olive oil
1 teaspoon vanilla extract
¾ cup almond flour
¾ cup oat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon allspice
¼ cup unsalted sunflower seeds



1. Preheat oven to 350°F and coat an 8-×-8-inch baking dish with non-stick spray.
2. Place the chopped dates in a bowl and cover with boiling water. Set aside to soak for 10 minutes.
3. Drain the dates and place them in a food processor with the eggs, maple syrup, sugar, olive oil, and vanilla extract, and pulse until combined.
4. Add the almond flour, oat flour, baking powder, cinnamon, cardamom, and allspice, and pulse until just incorporated.
5. Spread the batter into the prepared baking dish and sprinkle with the sunflower seeds.
6. Bake for 40–50 minutes, until a skewer comes out clean.
7. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
8. Serve at room temperature. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 287 (13%)
Total Fat 11.63 g (24%)
Saturated Fat 1.836 g
Polyunsaturated Fat 1.762 g
Monounsaturated Fat 7.501 g
Trans Fat 0.004 g
Cholesterol 74 mg
Sodium 45 mg (3%)
Total Carbohydrate: 44.93 g (18%)
Dietary Fiber: 3.4 g (14%)
Total Sugars: 33.88 g
Protein: 4.09 g (7%)
Vitamin A 105 mcg (5%)
Vitamin C 0.3 mcg
Vitamin D 15 mcg (3%)
Potassium 303 mg (6%)
Calcium 87 mg (9%)
Iron 192 mg (9%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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