Date & Walnut Cake (Gluten-Free)
This date walnut cake is naturally sweet, soft, and super moist. Made with simple ingredients, it’s an easy cake that’s perfect for breakfast, afternoon tea, or dessert! You can serve it plain or with a scoop of ice cream and caramel sauce.
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Dates dessert recipe
This moist gluten-free date cake is naturally sweet, soft, and packed with rich caramel-like flavor from dates. It’s full of walnuts, which add crunchiness, and is incredibly moist and tender. The cake is super easy to make, with no complicated steps, and it also freezes very well!
The snacking cake is perfect for dessert, afternoon tea, or a cozy homemade treat. You can serve it plain, or top it with a scoop of ice cream and caramel sauce for dessert. It’s the kind of cake that is super versatile, and you can enjoy it at any moment of the day, like this moist plum coffee cake.
Some NOTES about the main ingredients of this recipe:
- Dates: Medjool dates are ideal because they’re soft, moist, and naturally flavorful. Dates add moisture and a rich caramel-like flavor.
- Eggs: room temperature eggs are better,
- Butter: unsalted butter softened at room temperature.
- Walnuts: add crunchiness. Optional.
How to make gluten-free date cake
Preheat the oven to 350°F (180°C). Line an 8-inch square pan with parchment paper. Set aside.
In a medium bowl, combine the pitted, chopped dates, baking soda, and boiling water. Let the mixture sit until the dates are tender, about 20 minutes.
Whisk together the gluten-free all-purpose flour, baking powder, cinnamon, and salt in a médium bowl. Set aside.
Beat butter, sugar, and vanilla with an electric mixer until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the date mixture and mix. Add the dry ingredients and mix until well combined. Stir in the chopped toasted walnuts or pecans.
Transfer the batter to the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cool before removing. Serve the cake warm with a scoop of ice cream or whipped cream, topped with caramel sauce.
Store the cake covered at room temperature or in the refrigerator. You can freeze it in a freezer bag or an airtight container.
For the caramel sauce:
In a medium saucepan, combine sugar and water over medium heat, stirring constantly with a wooden spoon until melted and turns golden brown (about 5-6 minutes). Be careful not to let it burn.
Reduce the heat to low, add the diced butter carefully, and whisk until completely melted. The caramel will bubble up rapidly, so be careful and continue stirring.
Carefully pour in the cream, whisking constantly. Once the cream is combined, remove from heat and stir in the salt.
Let cool. The caramel thickens as it cools.
Baking tips and variations
- Room temperature eggs and butter are better.
- Add chocolate chips to the batter for a chocolatey version.
- Baking pan: replace the 8-inch square pan with a 9-inch round baking pan.
- Serving options: serve the cake plain as it is, or you can serve it as dessert warm with a scoop of ice cream or whipped cream and caramel sauce.
For more gluten-free easy cakes
- Plum crumb coffee cake
- Gingerbread cake (with cream cheese frosting)
- Blueberry Coffee Cake
- Fresh apple cake
Gluten-free Date Walnut Cake (moist & easy)
Ingredients
- 250 g pitted dates, chopped
- 1 teaspoon baking soda
- 1 and 1/2 cups boiling water
- 1/2 cup unsalted butter (113g), softened at room temperature
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 3/4 cup walnuts or pecans (optional)
For the caramel sauce:
- 1 cup granulated sugar
- 2 tablespoons water
- 6 tablespoons unsalted butter (85g), room temperature
- 1/2 cup heavy cream
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch square pan with parchment paper. Set aside.
- In a medium bowl, combine the pitted, chopped dates, baking soda, and boiling water. Let the mixture sit until the dates are tender, about 20 minutes.
- Whisk together the gluten-free all-purpose flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.
- Beat butter, sugar, and vanilla with an electric mixer until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the date mixture and mix. Add the dry ingredients and mix until well combined. Stir in the chopped toasted walnuts or pecans.
- Transfer the batter to the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let cool before removing. Serve the cake warm with a scoop of ice cream or whipped cream and caramel sauce.
For the caramel sauce:
- In a medium saucepan, combine sugar and water over medium heat, stirring constantly with a wooden spoon until melted and turns golden brown (about 5-6 minutes). Be careful not to let it burn.
- Reduce the heat to low and add the diced butter carefully, and whisk until completely melted. The caramel will bubble up rapidly, so be careful and continue stirring.
- Carefully pour in the cream, whisking constantly. Once the cream is combined, remove from heat and stir in the salt.
- Let cool. The caramel thickens as it cools.