Gluten-Free Date Cake

This gluten-free date cake is soft, tender, and incredibly moist, with a rich caramel-like flavor from chopped dates and crunchy walnuts. It’s easy to make, wonderfully versatile, and has the perfect balance of sweetness, texture, and rich date flavor.

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Gluten-Free Date Recipe

This moist gluten-free date cake is soft, tender, and packed with rich, caramel-like flavor from sweet dates. Chopped toasted walnuts add a delicious crunch, while the cake has a wonderfully soft, delicate crumb. It’s also wonderfully easy to make, with simple ingredients and no complicated steps, and it freezes beautifully.

This versatile snacking cake is perfect for dessert, afternoon tea, or a simple treat to enjoy any time of day. Serve it plain for an easy slice, or take it to the next level with a scoop of ice cream and a drizzle of caramel sauce. If you love easy, fruit-filled cakes, you might also enjoy this moist plum coffee cake.

What goes in: ingredient notes

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. Pecans are also a great option.

How to make gluten-free date and walnut 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.

In another bowl, 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 combined; don’t overmix. Stir in the chopped toasted walnuts. Toasting the walnuts first enhances their flavor and crunchiness.

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.

Good to know: baking tips

• Dates: Medjool dates are ideal, but other varieties work as long as they’re tender. Use soft, moist dates.
• Toast the walnuts: Toasting the walnuts enhances their flavor and crunchiness.
• Don’t overmix: Mix the batter just until incorporated for a tender crumb.
• Baking pan: Replace the 8-inch square pan with a 9-inch round baking pan.
• Let the cake cool in the pan before carefully lifting it out using the parchment paper.

You might wonder: FAQ

Do I need to soak the dates before making this cake? Yes, soaking the chopped dates softens them and helps them blend seamlessly into the batter, resulting in a soft, moist cake with a rich date flavor.

Can I make this date cake without walnuts? Yes, you can simply omit the walnuts or replace them with pecans.

For more gluten-free easy cakes

• Plum crumb coffee cake
• Gingerbread cake (with cream cheese frosting)
• Blueberry Coffee Cake
• Fresh apple cake

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