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Portion of date cake topped with a scoop of ice cream and caramel sauce on a pink plate.

Gluten-free Date Walnut Cake (moist & easy)

Josefina Almond Yes
This date cake is naturally sweet, soft, and perfect for dessert, brunch, or an afternoon snack. It's moist and super easy to make! You can serve it plain or with a scoop of ice cream and caramel sauce as dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine International
Servings 9

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.

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.
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