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+ servings

Gluten Free Date Nut Cake

Sandi Gaertner
A delicious gluten free date nut cake that is perfect for Tu B'shevat or any time. Simple to make as a cake or a loaf.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 291 kcal

Ingredients
  

  • 1 cup gluten free flour blend
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup coconut oil melted
  • ½ cup honey
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • cup almond milk
  • ½ cup chopped pecans
  • ½ cup chopped dates pits removed

Instructions
 

  • Preheat the oven to 350º F
  • Chop your dates and pecans, carefully removing the pit in each date.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • Add the chopped dates to the dry ingredients. Toss to coat, breaking up any chunks of dates that stuck together. The flour is good to keep all of the sticky pieces from clumping together.
  • In a smaller bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and add the pecans. Mix until the batter is just mixed. Try not to over mix the batter.
  • Spray coconut oil in a baking dish. Line the bottom of the round cake pan with parchment paper.
  • Spread the cake batter out in the cake pan. You can also use a loaf pan if you prefer.
  • Bake for 30 minutes until done. Insert a toothpick in the center of the cake to test doneness. If the toothpick comes back clean, the cake is done baking. If there is batter or crumbs on the toothpick, you will need to bake it a little longer.
  • Remove from the oven and cool on a cooling rack.

Video

Notes

  1. It is helpful to melt the coconut oil and honey together so the wet ingredients blend together easily.
  2. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  3. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
  4. Baking time may vary depending on if you use a round cake pan or a bread loaf tin.
  5. To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1gCalories: 291kcalCarbohydrates: 34gProtein: 3gFat: 18gSaturated Fat: 12gTrans Fat: 1gCholesterol: 27mgSodium: 47mgPotassium: 123mgFiber: 2gSugar: 25gVitamin A: 43IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword gluten free date nut cake, gluten free Tu B'shevat cake
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