Gluten-Free Maple-Pecan Date Spice Cake
A naturally sweet, moist spice cake made with soaked dates and ground almonds instead of flour, creating a dense, fudgy texture. Warm ginger and cinnamon complement the maple syrup sweetness, while chopped pecans add crunch on top. Perfect for afternoon tea or as a healthier dessert option, this gluten-free cake relies on dates for natural sweetness and moisture. The combination of maple syrup both in the batter and as a topping creates layers of caramel-like flavor that pairs beautifully with tangy crème fraîche.
Ingredients
- 6 oz dates, soaked for a couple of hours, then drained
- 7 oz ground almonds
- 4 tbsp maple syrup
- 5 eggsflax eggs5 eggs = 5 tbsp ground flaxseed + 15 tbsp watervegangluten-freeeggs-free
adds fiber
Full guide → - 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 3 ½ oz pecan nuts, roughly chopped
- 2 tbsp maple syrup
- crème fraîche, to serve
- maple syrup, to serve
Instructions
- 1
Preheat oven and grease cake tin with butter, line bottom with greaseproof paper
- 2
Place soaked drained dates, ground almonds, maple syrup, eggs, vanilla, baking soda and spices in food processor and blitz until smooth
- 3
Pour mixture into prepared tin
- 4
Mix chopped pecans with maple syrup and scatter over surface
- 5
Bake until skewer comes out clean
- 6
Cool completely in tin before removing
- 7
Serve with crème fraîche and maple syrup
Tips
Soak dates for at least 2 hours or overnight to ensure they blend smoothly and create the proper cake texture.
Cool the cake completely before removing from tin to prevent it from breaking apart due to its dense, moist texture.
Test doneness with a skewer as the cake's dark color from dates can make visual cues unreliable.
Good to Know
Store covered at room temperature for 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature with crème fraîche and a drizzle of maple syrup.
Common Mistakes
Don't skip soaking the dates or they won't blend properly and will create lumps in the cake.
Avoid removing from tin while warm as the cake will be too fragile and may break apart.
Substitutions
Vegan Options
adds fiber
Full guide →Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I make this without a food processor?
A high-powered blender can work, but ensure dates are very soft and blend in smaller batches for smooth results.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. The moisture from dates helps it stay fresh.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.