Thank you so much for stopping by today! I’m beyond excited to share this wholesome cake recipe because it’s one of those desserts that proves you don’t need refined sugar, butter, or flour to bake something mouthwatering. This cake is naturally sweetened with medjool dates, made moist with grated apples, and balanced with creamy tahini and oats. Yes, friends—it’s all whole foods!
If you’re looking for a healthier way to satisfy your sweet tooth, this whole food cake is the one to bake. It’s dairy-free, packed with nourishing ingredients, and tastes like a hug in every bite. Before we dive in, don’t forget to subscribe to my email list so you never miss a cozy recipe from my kitchen to yours!
Overview of Recipe Content
This cake isn’t just dessert—it’s snack-worthy, breakfast-friendly, and holiday-table approved.
- Why you’ll love it: wholesome, moist, refined-sugar-free, naturally sweetened.
- What it tastes like: lightly nutty, sweet from dates, with a subtle apple-cinnamon flavor.
- Nutritional benefits: fiber from oats and apples, natural sweetness from dates, healthy fats from tahini and hazelnuts.
- Seasonal fit: perfect for fall apple season, yet delicious year-round.
Ingredients:
- 1 ¼ cups (250 g) medjool dates, pitted
- 1 ½ cups (360 ml) dairy-free milk (I used canned coconut milk)
- 1 medium apple (170 g), grated
- ½ cup tahini
- 1 cup rolled oats
- ½ cup hazelnuts, chopped
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
Tools you’ll need:
- Food processor or blender
- Mixing bowls
- 8-inch cake pan
- Grater
- Wooden spoon or spatula
Substitutions:
- Swap tahini with almond butter or peanut butter.
- Hazelnuts can be replaced with walnuts, almonds, or pecans.
- Oats: use gluten-free oats if needed.
- Coconut milk can be swapped with oat or almond milk.
How to Make Whole Food Cake
- Soften the dates: Soak pitted dates in warm water for 10 minutes to soften, then drain.
- Blend the base: In a food processor, blend the dates and dairy-free milk until smooth.
- Mix wet ingredients: Transfer the mixture to a bowl, add grated apple and tahini, and stir until creamy.
- Add dry ingredients: Fold in oats, hazelnuts, baking powder, cinnamon, and salt. Mix well.
- Bake: Pour into a greased 8-inch cake pan and bake at 350°F (175°C) for 35–40 minutes, until a toothpick comes out clean.
- Cool & serve: Let it cool before slicing. This cake pairs beautifully with a drizzle of tahini or a dollop of coconut yogurt.
The aroma while baking is pure heaven—you’ll smell roasted hazelnuts, caramel-like dates, and warm cinnamon filling your kitchen!
What to Serve with Whole Food Cake
- A steaming mug of chai or coffee.
- A scoop of dairy-free vanilla ice cream for dessert.
- A drizzle of maple syrup or nut butter for breakfast.
Tips for Making It Perfect
- Use fresh medjool dates for the best sweetness and texture.
- Don’t skip the soaking step—it makes blending smooth.
- Grate the apple finely for extra moisture.
- Line your pan with parchment to avoid sticking.
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Slice and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices in the microwave for 20 seconds for that fresh-baked feel.
General Information
Did you know? Dates are one of the oldest cultivated fruits, cherished in Middle Eastern cooking for centuries. Their natural caramel sweetness makes them the perfect baking ingredient—no refined sugar required.
Frequently Asked Questions
Can I make this cake nut-free?
Yes! Swap hazelnuts for sunflower seeds or pumpkin seeds.
Can I use a different fruit instead of apple?
Absolutely—pear or grated zucchini works beautifully.
Can I make this cake oil-free?
Yes, the tahini and apple provide enough moisture. No oil needed.
Is this cake gluten-free?
Yes, as long as you use certified gluten-free oats.
Conclusion
There you have it—an unbelievably delicious whole food cake that’s wholesome enough for breakfast and decadent enough for dessert. It’s proof that baking with simple, natural ingredients can still create something extraordinary.
If you loved this, you’ll also enjoy these nourishing recipes:
Interactive Elements
If you make this recipe, I’d love to see it! Tag me on Pinterest at Poulef Recipe or leave a review in the comments below.
Nutritional Information (per slice, 10 slices)
| Calories | Protein | Carbs | Sugar | Fiber | Fat | Sat Fat | Sodium |
|---|---|---|---|---|---|---|---|
| 220 | 5g | 28g | 15g | 4g | 9g | 2g | 70mg |
Unbelievably Delicious Whole Food Cake with Dates and Apples
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Vegan
Description
This whole food cake is naturally sweetened with medjool dates, grated apple, and creamy tahini. Packed with oats and hazelnuts, it’s moist, dairy-free, refined-sugar-free, and perfect for breakfast, snack, or dessert.
Ingredients
1 ¼ cups (250 g) medjool dates, pitted
1 ½ cups (360 ml) dairy-free milk
1 medium apple (170 g), grated
½ cup tahini
1 cup rolled oats
½ cup hazelnuts, chopped
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
Instructions
1. Soak pitted dates in warm water for 10 minutes, then drain.
2. Blend softened dates with dairy-free milk until smooth.
3. Mix in grated apple and tahini until creamy.
4. Fold in oats, hazelnuts, baking powder, cinnamon, and salt.
5. Pour batter into a greased 8-inch cake pan and bake at 350°F (175°C) for 35–40 minutes.
6. Cool completely before slicing and serving.
Notes
This cake keeps well in the fridge for 5 days. Freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
