There’s something magical about simple baking.

This Date and Almond Cake is the kind of recipe that feels effortless yet tastes like it came from a boutique bakery. Soft, caramel-sweet dates. Nutty almond richness. A glossy date glaze that locks in moisture and shine.

No complicated steps. No fancy tools. Just wholesome ingredients transforming into something beautiful.

This is your perfect cozy weekend bake.

Why This Date and Almond Cake Is So Special

• Naturally sweet from Medjool dates
• Moist crumb thanks to oil
• Nutty depth from almond flour
• No mixer required
• Elegant but easy
• Perfect for tea, coffee, or dessert

The texture is soft, slightly dense, and incredibly tender. The glaze adds a sticky caramel finish that makes every slice irresistible.

Full Ingredients List (Complete & Detailed)

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For the Cake Batter

• 1 ½ cups (225g) pitted Medjool dates, finely chopped
• 1 cup (240ml) hot water
• 1 teaspoon baking soda
• ¾ cup (150g) granulated sugar
• ½ cup (100g) light brown sugar
• 3 large eggs, room temperature
• ¾ cup (180ml) vegetable oil or melted coconut oil
• 1 teaspoon pure vanilla extract
• 1 ½ cups (180g) all-purpose flour
• 1 cup (100g) finely ground almond flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional but recommended)

For the Date Glaze

• ½ cup (120g) date paste (blend soaked dates until smooth)
• 2 tablespoons honey or maple syrup
• 1 tablespoon unsalted butter
• 2–3 tablespoons warm water (to thin)

For Garnish

• ¼ cup sliced almonds

Step-by-Step Instructions

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1. Soften the Dates

Place chopped dates in a bowl.
Pour hot water over them. Stir in baking soda.
Let sit 10 minutes. Mash lightly.

2. Mix Wet Ingredients

Whisk together:

• Granulated sugar
• Brown sugar
• Eggs

Whisk until slightly pale.
Add oil and vanilla. Mix until smooth.

3. Combine Dry Ingredients

Whisk together:

• All-purpose flour
• Almond flour
• Baking powder
• Salt
• Cinnamon

4. Combine Batter

Fold softened dates into wet mixture.
Add dry ingredients gently.
Mix just until combined.

Do not overmix.

5. Bake

Preheat oven to 350°F (175°C).
Pour batter into greased 8×8 pan or 9-inch round pan.

Bake 35–40 minutes.

Cool completely.

6. Make the Date Glaze

Warm together:

• Date paste
• Honey
• Butter

Stir until glossy.
Thin with warm water if needed.

Spread over cooled cake.
Sprinkle sliced almonds on top.

What This Cake Tastes Like

It tastes like warm caramel and toasted almonds.

It’s gently spiced. Not overly sweet. Deeply comforting.

The glaze gives it a beautiful glossy finish while sealing in moisture.

Expert Baking Tips

• Use Medjool dates for best flavor
• Finely chop or blend dates for smooth texture
• Don’t overbake — check at 35 minutes
• Cool fully before glazing
• Store covered to maintain softness

Storage Guide

Room temperature: 2 days (covered)
Refrigerator: 5 days
Freezer: 2 months (slice before freezing)

Bring to room temperature before serving.

Nutrition (Per Slice – 9 slices)

Calories: 390 kcal
Protein: 6g
Fat: 18g
Carbs: 52g
Sugar: 35g
Fiber: 4g

Approximate values.

Frequently Asked Questions

Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend.

Can I skip almond flour?
You can replace with more all-purpose flour, but flavor will change.

Can I make it into cupcakes?
Yes — bake 18–22 minutes.

Can I add walnuts?
Absolutely. Fold in ½ cup chopped walnuts.

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Interactive Element

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