Gluten-free Date Walnut Cake (moist & easy)
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.
Ingredients
- 250 g pitted dates, chopped
- 1 teaspoon baking soda
- 1 and ½ cups boiling water
- ½ cup unsalted butter (113g), softened at room temperature
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt
- ¾ cup walnuts or pecans (optional)
For the caramel sauce:
- 1 cup granulated sugar
- 2 tablespoons water
- 6 tablespoons unsalted butter (85g), room temperature
- ½ 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.
- 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.
For the caramel sauce:
- In a medium saucepan, combine sugar and water over medium heat, stirring constantly with a wooden spoon until melted and 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.
Notes
Baking pan: replace the 8-inch square pan with a 9-inch round baking pan.
Storing: Store the cake covered at room temperature or in the refrigerator. You can freeze it in a freezer bag or an airtight container.