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A large slice of date sweetened cake on a white plate with a stainless steel fork.
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4.33 from 58 votes

Date-Sweetened Cake Recipe (Vegan and Gluten Free)

This gluten-free, vegan, date-sweetened cake is rich, decadent, and perfect for special occasions. This mouthwatering chocolate cake is sweetened only with date paste and doesn't contain any added sugar.
Prep Time2 hours 30 minutes
Cook Time35 minutes
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 361kcal
Author: Jennifer Bell

Equipment

  • 2 9 inch baking pans
  • Blender or food processor

Ingredients

For The Nut-Free Frosting:

  • 2 cups date paste
  • 1/2 cup extra virgin olive oil (or substitute your preferred oil)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

For The Cake:

  • 2 cups date paste
  • 1 cup gluten-free oat flour
  • 1/2 cup extra virgin olive oil (or substitute your preferred oil)
  • 1/2 cup unsweetened cocoa powder
  • 1 flax egg (to make a flax egg mix one tablespoon of ground flax seeds with 3 tablespoons of cold water, then let the mixture thicken in the fridge for 10 minutes)
  • 3 teaspoons gluten-free baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

For The Nut-Free Frosting:

  • Add the date paste, olive oil, cocoa powder, vanilla extract, and salt to a saucepan.
  • Warm on low heat while stirring occasionally until the ingredients are well incorporated and heated through.
  • Remove from heat, let the frosting cool off a bit, then refrigerate for at least one hour before frosting the cake.

For The Cake:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, add the date paste, olive oil, flax egg and vanilla. Stir to combine.
  • Add the cocoa powder and salt and stir again.
  • In a separate bowl, mix the oat flour and baking powder together, then add those dry ingredients to the wet and stir once more.
  • Divide the batter in half and spread the batter evenly into two well greased 9 inch round baking pans.
  • Bake at 350 degrees Fahrenheit for 35 minutes.
  • Wait until the cake has cooled completely before frosting.

Notes

  • Store this date-sweetened cake in an airtight container in the fridge for up to five days or freeze it for up to six months.

Nutrition

Serving: 1Slice | Calories: 361kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 576mg | Fiber: 7g | Sugar: 31g | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg