Vegan and Gluten-Free Date Cake: The Healthy and Delicious Christmas Dessert
The Christmas holidays are approaching, and amid preparations for feasts, there is always room for a new fit and natural recipe. If you are looking for a dessert that combines tradition and wellness, this gluten-free date cake is the perfect solution: an aromatic mix that will win you over with its moist and soft texture.
Thanks to the use of natural ingredients and low-glycemic sweeteners, this cake fully fits the wellness trends, offering a guilt-free winter “treat”.
A healthy Christmas dessert: Sugar-Free, Egg-Free, and Lactose-Free
Dates are the symbol of holiday tables. In this recipe, their natural sweetness allows for a dramatic reduction in added sugars. I chose to use erythritol to keep the calorie profile low, making the cake suitable even for those following controlled diets.
This recipe is:
100% Vegan: No eggs, butter, or dairy products.
Gluten-Free: Ideal for celiacs and intolerants.
Rich in Fiber: Thanks to the synergy between almond flour and coconut flour.
The Perfect Balance: Almond and Coconut Flour
The secret of this cake lies in the balance of alternative flours:
Almond Flour: Provides healthy fats and a rich texture.
Fine Coconut Flour: Highly absorbent and rich in fiber, adds structure without weighing it down.
Note on Texture: Don’t be alarmed if the batter seems unusual in dosages before baking. It’s during the baking that the magic happens, transforming the ingredients into a fragrant and aromatic dessert.
FUN FACT: Did you know that dates are tasty, sugary fruits rich in antioxidants, and therefore beneficial for human health? However, be cautious about their consumption, especially for those advised to avoid simple sugars. Conversely, they represent a good and healthy energy source for athletes. This fruit is absolutely healthy but not suitable for binges. Their daily dose is therefore a maximum of 4 dates.
Other perfect sweet recipes for your holiday lunches and dinners here:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 20 Ø mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 3/4 cups almond flour
- 3/4 cup gluten-free coconut flour (very fine, not shredded coconut)
- 1/4 cup cornstarch (cornflour)
- 2 oz oz erythritol (or 1/4 cup cane sugar)
- 3 oz oz dates, dried (pitted)
- 1/3 cup vegetable oil
- 1/3 cup water
- 3/4 cup peach juice
- 1 tbsp cinnamon liqueur (or white vermouth)
- 1 tbsp lemon zest (untreated)
- 1 tsp star anise (powdered)
- 1 tsp baking powder
- 1 pinch salt
- as needed powdered sugar
- 2 dates (whole)
Tools
- 1 Chopper
- 1 Mixing Bowl
- 1 Ladle
- 1 Hand Whisk
- 1 Spatula
- 1 Cake Pan
- 1 Sieve
Steps
For the dates to integrate evenly, soak them in a little warm water for 15 minutes, then transfer them to a powerful blender or chopper and blend them intermittently with the oil.
Separately, in a large mixing bowl, mix the almond flour with the coconut flour and the sifted baking powder.
Add the blended dates with the oil and stir with a ladle.
Incorporate the lemon zest and the star anise.
Stir and also add the erythritol or alternatively the cane sugar.
Separately, sift the cornstarch and dissolve it in the water along with a tablespoon of cinnamon liqueur or even milk if the cake is also for children.
Then, add them to the batter and stir.
Finish with the peach juice.
Quickly combine everything until you get a fairly compact mixture.
Transfer into a silicone mold or a previously greased and floured mold and bake in a preheated oven at 340°F for 50′-55′.
After about 40 minutes, if the cake darkens too much on the surface, cover with a sheet of parchment paper and continue baking. Turn off and remove from the oven.
Allow to cool completely before unmolding the cake.
And voilà…the date, coconut, and almond cake is ready to be enjoyed!
Bon Appétit from FeFè’s Kitchen!
Happy Holidays to everyone!
Storage
👉 Storing a cake made with almond flour, coconut, and dates requires specific precautions, as the high content of healthy fats (almonds) and the natural moisture from dates and peach juice make it particularly delicate. At room temperature for 2 days under a glass dome or in a cake holder in a cool, dry place. Avoid plastic bags that could create condensation, making the surface sticky due to the sugars in the dates. For prolonged storage, in the fridge for 4-5 days. Wrap the cake (or individual slices) in plastic wrap or place it in an airtight container.
Tip: Take the portion out of the fridge about 20-30 minutes before consuming. Cakes made with almond flour and oil are at their best at room temperature when the fats become soft and the aromas of cinnamon and star anise fully release.
FAQ (Frequently Asked Questions)
Why is the cake very moist inside?
It is a characteristic of the ingredients: dates, peach juice, and almond flour hold a lot of moisture. If you prefer a drier consistency, extend the baking time by 5-10 minutes at a slightly lower temperature (320°F) and ensure it cools completely before cutting.
Can the dates be chopped instead of blended?
It depends on the result you want: Blended (recommended): creates a paste that mixes with the batter, making it naturally sweet and uniform. Chopped: gives “bursts” of sweetness and a more rustic texture. In this case, lightly flour them before adding to prevent them from sinking to the bottom.
Can I omit the liqueur?
Absolutely yes. The liqueur is used to enhance flavors, but it can be replaced with an extra tablespoon of peach juice or a teaspoon of natural vanilla extract.
Why does coconut flour absorb so much liquid?
Coconut flour (especially the very fine type) is rich in fiber and acts like a sponge. If the batter seems too hard before baking, add a tablespoon of water or juice at a time until it becomes workable.
I can’t find peach juice, what can I use?
You can replace it with apple juice (without added sugars), which has a neutral flavor, or with almond milk. If using almond milk, the cake will be slightly sweeter, so reduce erythritol to 2 oz.
