Description
This flourless date and pecan cake is naturally sweet, rich, and moist with a soft sticky center. Made without refined sugar, it’s a comforting and wholesome dessert.
Ingredients
2 cups pitted Medjool dates
1 cup hot water
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
1 tablespoon coconut oil or butter (optional)
Instructions
1. Soak dates in hot water for 10–15 minutes.
2. Blend dates with water until smooth.
3. Add eggs, vanilla, and oil, blend again.
4. Mix in baking soda, baking powder, and salt.
5. Fold in chopped pecans.
6. Pour into lined pan.
7. Bake at 175°C (350°F) for 30–35 minutes.
8. Cool slightly before slicing.
Notes
Use soft dates for best texture.
Do not overbake for sticky center.
Cake will firm slightly as it cools.
- Prep Time: PT15M
- Cook Time: PT35M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg