12 Delicious Moist Date Cake Recipes

You’re in for a treat! Whether you’re a seasoned baker or just starting out, these 12 delicious moist date cake recipes are sure to delight. Perfect for any occasion, from cozy family gatherings to sweet solo indulgences, each recipe promises a burst of flavor and a tender crumb that’ll have everyone asking for seconds. Dive in and discover your next favorite bake!

Classic Moist Date Cake with Walnuts

Captivating the senses with its rich, caramel-like sweetness and nutty crunch, this Classic Moist Date Cake with Walnuts is a timeless dessert that promises to delight. Perfectly balanced in flavor and texture, it’s a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 cup pitted dates, chopped into small, succulent pieces
• 1 cup boiling water, to soften the dates into a luscious paste
• 1 tsp baking soda, for a light and airy crumb
• 1/2 cup unsalted butter, softened to room temperature for creamy richness
• 3/4 cup granulated sugar, for just the right sweetness
• 2 large farm-fresh eggs, beaten until frothy
• 1 1/2 cups all-purpose flour, sifted for a delicate texture
• 1/2 cup walnuts, roughly chopped for a satisfying crunch
• 1 tsp pure vanilla extract, for a warm, aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking and easy release.
2. In a medium bowl, combine the chopped dates, boiling water, and baking soda. Let stand for 10 minutes until the dates are soft and the mixture has cooled slightly.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
4. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next for a uniform batter.
5. Gradually fold in the sifted flour, mixing just until combined to avoid overworking the batter, which can lead to a dense cake.
6. Stir in the date mixture and chopped walnuts, distributing evenly throughout the batter for consistent flavor and texture in every bite.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.

This cake boasts a moist, tender crumb intertwined with the gooey sweetness of dates and the earthy crunch of walnuts. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Spiced Moist Date Cake with Cream Cheese Frosting

Venturing into the realm of decadent desserts, this spiced moist date cake, crowned with a velvety cream cheese frosting, promises a symphony of flavors and textures that dance gracefully on the palate.

Ingredients

• 1 cup pitted Medjool dates, plump and sticky
• 1 cup boiling water, to soften the dates
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a tender crumb
• 1 tsp ground cinnamon, for warm spice notes
• 1/2 tsp ground nutmeg, adding depth
• 1/2 cup unsalted butter, room temperature and creamy
• 3/4 cup granulated sugar, for a delicate sweetness
• 2 large eggs, farm-fresh and beaten
• 1 tsp pure vanilla extract, for aromatic warmth
• 8 oz cream cheese, chilled and firm
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted to avoid lumps
• 1 tsp pure vanilla extract, for the frosting’s fragrance

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a small bowl, combine the pitted Medjool dates with boiling water, letting them soak for 10 minutes to soften, then drain and mash into a paste.
3. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, ground cinnamon, and ground nutmeg, ensuring no lumps remain.
4. In a large bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes, then beat in the eggs one at a time, followed by the vanilla extract.
5. Fold the date paste into the butter mixture, then gradually add the dry ingredients, mixing just until combined to avoid overworking the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the frosting by beating the chilled cream cheese and softened butter together until smooth, then gradually add the sifted powdered sugar and vanilla extract, beating until fluffy.
8. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top, using a spatula to create decorative swirls.

With its moist, spice-infused crumb and lusciously tangy frosting, this date cake is a testament to the beauty of simple ingredients transformed. Serve it as the centerpiece of an afternoon tea or alongside a dollop of whipped cream for an extra indulgent treat.

Moist Date and Banana Cake

Gracefully blending the natural sweetness of ripe bananas with the deep, caramel-like notes of dates, this Moist Date and Banana Cake is a testament to the beauty of simple, wholesome ingredients coming together to create something truly extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to enhance flavors
• 3/4 cup granulated sugar, for a delicate sweetness
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 3 overripe bananas, mashed until smooth
• 1 cup pitted dates, finely chopped for texture
• 1/4 cup whole milk, to add moisture
• 1 teaspoon pure vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch loaf pan, ensuring even baking.
2. In a medium bowl, whisk together the sifted flour, baking soda, and salt, setting the foundation for your cake.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air.
4. Gradually add the beaten eggs to the butter mixture, mixing well after each addition, for a smooth batter.
5. Fold in the mashed bananas, chopped dates, milk, and vanilla extract, blending until just combined to avoid overmixing.
6. Tip: For an even distribution of dates, toss them in a tablespoon of the flour mixture before adding to the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
9. Tip: Cover the cake with aluminum foil halfway through baking if the top browns too quickly.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.
11. Tip: For enhanced flavor, wrap the cooled cake in plastic wrap and let it sit overnight before serving.

Outstanding in its moistness and rich in flavor, this cake boasts a tender crumb interspersed with chewy bits of date. Serve it slightly warmed with a dollop of whipped cream or a drizzle of caramel sauce for an indulgent treat.

Chocolate Drizzled Moist Date Cake

Just imagine the perfect blend of sweet, moist dates and rich, velvety chocolate coming together in a dessert that’s as luxurious as it is comforting. This Chocolate Drizzled Moist Date Cake is a testament to the beauty of simple ingredients transformed into something extraordinary, offering a sublime texture and depth of flavor that will captivate your senses.

Ingredients

• 1 cup pitted Medjool dates, plump and sticky
• 1 cup boiling water, to soften the dates
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a fluffy texture
• 1/2 cup unsalted butter, room temperature for easy creaming
• 3/4 cup granulated sugar, for a delicate sweetness
• 2 large eggs, farm-fresh for richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup dark chocolate chips, melted to a glossy finish
• 1 tbsp coconut oil, to smooth the chocolate drizzle

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a bowl, combine the pitted dates with boiling water, letting them soak for 10 minutes until soft, then mash into a paste.
3. Sift together the flour and baking soda in a separate bowl, setting the stage for a light cake structure.
4. Cream the butter and sugar in a large mixing bowl until pale and fluffy, about 3 minutes, for a tender crumb.
5. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated for a uniform batter.
6. Fold in the date paste and dry ingredients alternately, mixing just until combined to avoid overworking the batter.
7. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
8. Bake for 35-40 minutes, or until a toothpick inserted comes out clean, signaling perfect doneness.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, preventing sogginess.
10. Melt the chocolate chips with coconut oil over a double boiler, stirring until smooth, then drizzle over the cooled cake for a decadent finish.

How the cake’s moist crumb and the interplay of sweet dates with the bitter chocolate create a harmonious balance. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience, making every bite a celebration of texture and taste.

Moist Date Cake with Caramel Sauce

Moist Date Cake with Caramel Sauce is a decadent dessert that marries the deep, molasses-like sweetness of dates with a luscious, buttery caramel sauce, creating a symphony of flavors that’s both rich and comforting.

Ingredients

• 1 cup pitted dates, plump and sticky
• 1 cup boiling water, to soften the dates
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a tender crumb
• 1/2 tsp salt, finely ground
• 1/2 cup unsalted butter, room temperature and creamy
• 3/4 cup granulated sugar, for a delicate sweetness
• 2 large eggs, farm-fresh and beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup heavy cream, for a velvety caramel sauce
• 1 cup brown sugar, packed, for the caramel’s rich color
• 4 tbsp unsalted butter, for the caramel’s silky texture

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a small bowl, combine the pitted dates with boiling water, letting them soak for 10 minutes to soften, then mash into a paste.
3. In a medium bowl, whisk together the sifted flour, baking soda, and salt, setting the stage for a fluffy cake.
4. Cream the room-temperature butter and granulated sugar in a large bowl until pale and fluffy, about 3 minutes, for a light base.
5. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated for a uniform batter.
6. Fold in the date paste and dry ingredients alternately, starting and ending with the dry, to avoid overmixing.
7. Pour the batter into the prepared pan, smoothing the top, and bake for 30-35 minutes, or until a toothpick comes out clean.
8. While the cake cools, prepare the caramel sauce by melting the brown sugar and butter in a saucepan over medium heat, stirring constantly until dissolved.
9. Carefully whisk in the heavy cream, bringing the mixture to a gentle boil for 1 minute, then remove from heat to thicken.
10. Drizzle the warm caramel sauce over the cooled cake, allowing it to cascade down the sides for a dramatic effect.

Velvety and moist, this date cake is a textural delight, with the caramel sauce adding a glossy, indulgent finish. Serve it slightly warm to highlight the caramel’s fluid elegance, or pair with a scoop of vanilla ice cream for a contrast in temperatures.

Orange Infused Moist Date Cake

Elevate your dessert game with this Orange Infused Moist Date Cake, a harmonious blend of sweet, citrusy notes and tender, rich textures that promise to delight the senses.

Ingredients

• 1 cup pitted Medjool dates, plump and sticky
• 1 cup freshly squeezed orange juice, vibrant and tangy
• 1 1/2 cups all-purpose flour, finely sifted
• 1 tsp baking soda, carefully measured
• 1/2 tsp sea salt, finely ground
• 3/4 cup granulated sugar, pure and white
• 1/2 cup unsalted butter, room temperature and creamy
• 2 large eggs, farm-fresh and beaten
• 1 tsp pure vanilla extract, aromatic and rich
• 1 tbsp orange zest, freshly grated and fragrant

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, ensuring an even coat to prevent sticking.
2. In a small saucepan, combine the pitted Medjool dates and freshly squeezed orange juice. Simmer over low heat for 5 minutes, until the dates are soft and the juice is absorbed. Tip: This step intensifies the date’s natural sweetness and infuses the cake with orange flavor.
3. Transfer the date mixture to a blender and puree until smooth. Set aside to cool slightly.
4. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
5. In a large mixing bowl, cream together the granulated sugar and room temperature butter until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother, more homogenous mixture.
6. Beat in the eggs one at a time, followed by the pure vanilla extract and freshly grated orange zest, mixing well after each addition.
7. Alternately add the flour mixture and the date puree to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently to maintain a light texture.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How this Orange Infused Moist Date Cake boasts a velvety crumb, punctuated by the bright zest of orange and the deep, caramel-like sweetness of dates. Serve it with a dollop of whipped cream or a drizzle of orange glaze for an extra touch of elegance.

Moist Date Cake with Coconut Topping

Gracefully blending the natural sweetness of dates with the tropical allure of coconut, this cake is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for afternoon tea or a sophisticated dessert, its moist texture and rich flavors promise to enchant with every bite.

Ingredients

• 1 cup pitted Medjool dates, plump and sticky
• 1 cup boiling water, to soften the dates
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a fluffy crumb
• 1/2 cup unsalted butter, room temperature for easy creaming
• 3/4 cup granulated sugar, for a delicate sweetness
• 2 large eggs, farm-fresh and beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup shredded coconut, sweetened for a lush topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, ensuring even baking.
2. In a small bowl, combine the pitted Medjool dates with boiling water, letting them soak for 10 minutes to soften, then mash into a paste.
3. In a separate bowl, whisk together the sifted all-purpose flour and baking soda, setting the stage for a light cake structure.
4. Cream the room-temperature unsalted butter with granulated sugar in a large bowl until pale and fluffy, about 3 minutes, for a tender crumb.
5. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, ensuring each is fully incorporated for a uniform batter.
6. Fold in the date paste and dry ingredients alternately, mixing just until combined to avoid overworking the batter.
7. Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle evenly with sweetened shredded coconut.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack, letting the flavors meld beautifully.

Presenting a harmonious blend of moist, date-infused cake beneath a golden, crispy coconut topping, this dessert is a celebration of textures. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate its indulgent character.

Healthy Moist Date Cake with Almond Flour

Delightfully wholesome and irresistibly tender, this Healthy Moist Date Cake with Almond Flour is a testament to the beauty of simple, nutrient-dense ingredients coming together in perfect harmony. Each slice offers a moist, dense crumb that’s naturally sweetened with dates, making it a guilt-free indulgence that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup Medjool dates, pitted and chopped (plump, sticky-sweet)
• 1 cup almond flour, finely ground (nutty, golden)
• 3 large eggs, farm-fresh (rich, golden-yolked)
• 1/4 cup pure maple syrup, grade A (deep, caramel-like)
• 1/4 cup coconut oil, melted (fragrant, subtly sweet)
• 1 tsp vanilla extract, pure (warm, aromatic)
• 1/2 tsp baking soda (light, airy)
• 1/4 tsp sea salt, finely ground (clean, mineral-rich)

Instructions

1. Preheat your oven to 350°F (177°C) and lightly grease an 8-inch round cake pan with coconut oil, ensuring even coverage to prevent sticking.
2. In a medium bowl, soak the chopped Medjool dates in 1/2 cup of hot water for 10 minutes to soften, then drain and mash into a smooth paste with a fork.
3. In a large mixing bowl, whisk together the almond flour, baking soda, and sea salt until well combined, creating a uniform dry mixture.
4. Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the date paste, blending until the mixture is smooth and homogenous.
5. Gently fold the wet ingredients into the dry mixture, stirring just until combined to maintain the cake’s light texture.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.

Just out of the oven, this cake boasts a moist, dense texture with a delicate crumb, enriched by the natural sweetness of dates and the nutty depth of almond flour. Serve it warm with a dollop of coconut cream or a drizzle of maple syrup for an extra touch of indulgence.

Moist Date Cake with Cardamom and Pistachios

Venture into the realm of exquisite desserts with this moist date cake, where the warmth of cardamom meets the crunch of pistachios, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 cup Medjool dates, pitted and finely chopped
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, aluminum-free for a clean taste
• 1/2 tsp baking soda, to ensure a perfect rise
• 1/2 tsp ground cardamom, freshly ground for aromatic depth
• 1/4 tsp sea salt, finely ground to balance sweetness
• 1/2 cup unsalted butter, room temperature for creamy incorporation
• 3/4 cup granulated sugar, for a delicate sweetness
• 2 large eggs, farm-fresh for richness
• 1 tsp pure vanilla extract, for a hint of floral notes
• 1/2 cup whole milk, full-fat for moisture
• 1/4 cup shelled pistachios, roughly chopped for texture

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, ground cardamom, and sea salt until well combined.
3. In a large bowl, cream the room-temperature butter and granulated sugar together until light and fluffy, about 3 minutes, using an electric mixer for best results.
4. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, ensuring each is fully incorporated before adding the next.
5. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overworking the batter.
6. Fold in the finely chopped Medjool dates and roughly chopped pistachios with a spatula, distributing them evenly throughout the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even bake.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it retains its moisture.

Marvel at the cake’s tender crumb, infused with the exotic spice of cardamom and the natural sweetness of dates, while the pistachios add a delightful crunch. Serve it warm with a dollop of clotted cream or a drizzle of honey for an extra layer of indulgence.

Gluten-Free Moist Date Cake

Brimming with natural sweetness and a tender crumb, this gluten-free moist date cake is a testament to the beauty of simple, wholesome ingredients. Perfect for afternoon tea or a cozy dessert, it’s a delightful treat that caters to both gluten-sensitive and indulgent palates alike.

Ingredients

• 1 cup pitted Medjool dates, plump and sticky
• 1 cup warm water, to soften the dates
• 3 large farm-fresh eggs, at room temperature
• 1/2 cup pure maple syrup, dark and robust
• 1/4 cup melted coconut oil, unrefined and fragrant
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 1/2 cups almond flour, finely ground
• 1/4 cup coconut flour, light and airy
• 1 tsp baking soda, fresh and active
• 1/2 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with coconut oil, ensuring even coverage.
2. In a small bowl, combine the pitted Medjool dates with warm water, letting them soak for 10 minutes to soften. Tip: This step enhances the dates’ natural sweetness and makes them easier to blend.
3. Drain the dates and transfer them to a food processor. Add the eggs, maple syrup, coconut oil, and vanilla extract. Blend until the mixture is smooth and homogenous.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt. Tip: Sifting the flours can prevent lumps and ensure a finer cake texture.
5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light and airy.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back lightly when touched, indicating it’s perfectly baked.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Out of the oven, this gluten-free moist date cake boasts a dense yet tender texture, with layers of caramel-like sweetness from the dates. Serve it warm with a dollop of coconut whipped cream or a drizzle of maple syrup for an extra touch of indulgence.

Moist Date Cake with Maple Syrup Glaze

Revered for its deep, caramel-like sweetness and tender crumb, this date cake, adorned with a luscious maple syrup glaze, is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup pitted Medjool dates, plump and sticky
• 1 cup boiling water, to soften the dates
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a fluffy texture
• 1/2 tsp fine sea salt, to balance the sweetness
• 1/2 cup unsalted butter, room temperature and creamy
• 3/4 cup dark brown sugar, packed for moistness
• 2 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup pure maple syrup, dark and robust for the glaze
• 2 tbsp unsalted butter, for a glossy glaze finish

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, ensuring easy release.
2. In a small bowl, combine the pitted dates and boiling water, letting them soak for 10 minutes until softened. Tip: This step enhances the dates’ natural sweetness and makes them easier to blend.
3. Drain the dates, reserving 1/4 cup of the soaking liquid. Puree the dates with the reserved liquid until smooth, creating a rich paste.
4. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt, setting the foundation for your cake’s structure.
5. In a large bowl, cream the butter and brown sugar together until light and fluffy, about 3 minutes, to incorporate air into the batter.
6. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next for a uniform batter.
7. Alternately add the flour mixture and date puree to the butter mixture, beginning and ending with the flour, to achieve a smooth, well-combined batter.
8. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
9. While the cake cools, prepare the glaze by heating the maple syrup and butter in a small saucepan over low heat until the butter melts and the mixture is smooth. Tip: Stir constantly to prevent burning and ensure a silky glaze.
10. Once the cake has cooled for 10 minutes, drizzle the warm glaze over the top, allowing it to seep into the cake and create a glossy finish.

Heavenly in its moistness, each slice of this date cake offers a harmonious blend of sweet dates and the earthy richness of maple syrup. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.

Vegan Moist Date Cake with Cashew Frosting

Unveiling a dessert that marries the natural sweetness of dates with the creamy luxury of cashew frosting, this vegan cake is a testament to the elegance of plant-based baking. Perfect for any occasion, its moist texture and rich flavors promise to delight even the most discerning palates.

Ingredients

• 1 cup pitted Medjool dates, plump and sticky
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 cup coconut sugar, for a deep, caramel-like sweetness
• 1/3 cup coconut oil, melted and velvety
• 1 cup almond milk, unsweetened and creamy
• 1 tsp apple cider vinegar, for a subtle tang
• 1 tsp pure vanilla extract, aromatic and warm
• 1/2 tsp sea salt, finely ground
• 1 cup raw cashews, soaked overnight for silkiness
• 1/4 cup maple syrup, rich and golden
• 2 tbsp coconut oil, solid but scoopable
• 1 tsp lemon juice, freshly squeezed for brightness

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with coconut oil.
2. In a small bowl, combine the almond milk and apple cider vinegar, letting it sit for 5 minutes to curdle slightly, creating a vegan buttermilk.
3. Blend the pitted dates with the vegan buttermilk until smooth, ensuring no chunks remain for a uniformly moist cake.
4. In a large mixing bowl, whisk together the sifted flour, coconut sugar, baking soda, and sea salt, aerating the dry ingredients for a lighter texture.
5. Pour the date mixture, melted coconut oil, and vanilla extract into the dry ingredients, folding gently until just combined to avoid overmixing.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula, and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, blend the soaked cashews, maple syrup, solid coconut oil, and lemon juice until ultra-smooth, scraping down the sides as needed for a flawless frosting.
8. Once the cake has cooled completely, spread the cashew frosting evenly over the top, using the back of a spoon to create decorative swirls.

Delight in each bite of this cake, where the dense, date-infused crumb meets the airy, citrus-kissed frosting. Serve it chilled for a firmer texture or at room temperature to fully appreciate its moistness, perhaps garnished with a sprinkle of crushed cashews for added crunch.

Conclusion

Whether you’re a seasoned baker or just starting out, these 12 Delicious Moist Date Cake Recipes offer something for everyone to enjoy. From classic flavors to innovative twists, each recipe promises a moist, flavorful treat that’s sure to impress. We invite you to try them out, share your favorites in the comments, and don’t forget to pin your top picks on Pinterest for others to discover. Happy baking!