This is a healthier version of the original date cake recipe which called for sugar. As I have been baking this original recipe for years and Mr. Green Eyes wanted a version sans the sugar, I ventured on making one using sweetener. It was successful. He shares this with his cousins and friends during their weekly get-togethers and has become one of their favorite desserts. Understandably, most of Mr. Green Eyes’ friends avoid sugar for health reasons.
So, whether you have a sweet tooth or are searching for a cake recipe that’s both delicious and nutritious, this sugarless date cake is sure to impress. It’s a moist and tender cake that satisfies your cravings while keeping your health in mind. Give it a try and indulge in a guilt-free dessert that doesn’t compromise on taste. This delicious cake is perfect for those who want a sweet treat without guilt, making it an excellent option for individuals following a sugar-restricted diet or those who simply want a healthier alternative.
The Secret to Perfecting Sugarless Date Cake
When I first baked this sugarless cake and used the original recipe as a guide, I only replaced sugar with sweetener. Although the taste was the same, the no-sugar version turned out to be a bit dry and short, i.e., it does not rise to as much height as the original with-sugar version. I found a secret, and let me share it with you right here: I added half a teaspoon baking soda and half a cup of powdered milk to the recipe, and presto: sugarless date cake that’s perfectly moist, soft, and sweet.
Ingredients of Sugarless Date Cake
Fresh dates
We will need extra ripened fresh dates for this recipe – the ones that are super soft and almost brown, if not already dark brown. Oh, yes they are safe to use, in case you are wondering. Alternatives would be date paste that is available in your local grocery stores.
Hot water. We will need a cup of hot water (boiling water, to be more specific) to soak the dates and create a smooth paste. This paste will provide a caramel flavor and add sweetness to the cake, eliminating the need for additional sugars. Note that cold water will not work in this recipe as the mixing process will become difficult.
Shortening or butter
I normally use shortening for baking anything. However, for added richness, you can also incorporate unsalted butter or a substitute for a vegan version.
Whole wheat flour (or all-purpose flour, or a combination of both).
As I have baked this recipe several times before, I knew that either all-purpose flour or whole wheat work, even a combination of both, 50/50 ratio.
Eggs
I used two eggs in this recipe. The eggs are added to the sugar and shortening mixture. One secret is to add them separately with one minute in between to
Sweetener for Baking
(I use Splenda for Baking). Most of these sweeteners asked for the same amount of sugar if you were to use sugar. With plenty of experimentation, I can tell that reducing the amount of sweetener does not really hurt the recipe.
Milk Powder
The original recipe does not have this. The milk powder is added to the sugarless version to help in a moist and well-risen cake.
Baking soda
This recipe asked for one and a half teaspoon of baking soda. That is 1/2 teaspoon more than the original. Again, it is to help soften the texture of the cake, because the sugar does that (in the original recipe).
Salt
Salt works similar to baking soda in softening the cake. In addition, it creates a balance in taste. Simple as it may sound, and although the effect is not obvious, the addition of a pinch of salt makes a difference in the taste of baked dishes.
Walnuts (optional)
This is optional. Our family is nuts for nuts, so we almost always have this added ingredient. Without the nuts, this date cake comes out similarly perfect.
Vanilla extract
To enhance the flavor, a teaspoon of vanilla extract can make a significant difference.
Note: Did you feel that I forgot the baking powder? I did not. This recipe does not ask for baking powder.
How to Make Sugarless Date Cake
- Soak the dates in hot water and leave them until they are at room temperature. Then skin and deseed them. If using date paste, just mix them in hot water and leave until they are at room temperature and ready for our next steps.
- In a mixing bowl (affiliate link) mix flour, powdered milk, salt, and baking soda. Sift once. This will help ensure a consistent distribution when mixed with the dates later. This also prevents in having lumps that can take additional time in the beater.
- In a separate bowl or a mixing bowl, and using an electric mixer on medium-high speed, cream the shortening (or butter, if using) and sweetener for a good 2 minutes.
- Add the eggs one at a time with a minute interval while continuing to beat at the same speed.
- Add the flour mixture and dates alternatively. I do 3 batches of each, adding the vanilla extract in between or last.
- Add nuts, if using, and beat just one round, enough to distribute them with the batter.
- Pour the cake batter into a greased and parchment paper-lined cake tin. This will ensure that the cake doesn’t stick to the pan. Hey, do not worry if you do not favor parchment paper, you can prep the cake tin as usual – baking spray followed by sprinkling evenly with flour – and that is fine.
- Bake in a preheated oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean. Baking time can vary at times, but this cake is usually done between 35-40 minutes.
- Once baked, let the cake cool in the tin for 10-15 minutes before transferring it to a wire rack. Allowing the cake to cool completely will help it retain its moisture.
Serving Suggestions
- This date cake is best served with a cup of coffee or tea.
- It is also nice with a glass of warm milk as a midnight snack.
- Take it to a potluck get-together and watch the number of friends and families ask for your recipe. That is guaranteed.
Storing Sugarless Date Cake
- Leftover cake can be stored in an airtight container to keep it fresh for a few days.
- You can also wrap it in aluminum foil and keep it in the fridge for a week.
Additional Tips:
- Add a teaspoon of ground cinnamon with the dry ingredients. It provides an additional kick in the taste of the cake. When you add cinnamon, I suggest you also add a pinch of ground cloves. These two spices blend well together.
- You can opt to fold the nuts with the batter at the end of the mixing process. We would like to be careful not to overmix, that is why.
Recipe for Sugarless Date Cake
Print
Sweet and Moist Sugarless Date Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Description
Guilt-free moist, sweet sugarless date cake that can be done at home.
Ingredients
1–1/2 cup whole wheat flour
2 eggs
1/2 cup shortening
1 cup sweetener (I use Splenda)
1/2 cup milk powder
1/4 tsp salt
1–1/2 tsp baking soda
1 cup hot water
1 cup fresh ripe dates (or date paste)
Instructions
- Soak the dates or date paste in hot water and leave them until they are at room temperature. If using dates, skin and deseed them.
- Mix flour, powdered milk, salt, and baking soda. Sift.
- In a separate bowl, and using an electric mixer on medium-high speed, cream the shortening (or butter, if using) and sweetener for two minutes.
- Add the eggs one at a time with a minute interval while continuing to beat at the same speed.
- Add the flour mixture and dates alternatively. I do 3 batches of each, adding the vanilla extract in between or last.
- Add nuts, if using, and beat just one round; or fold in the nuts with the batter.
- Pour the cake batter into a greased and floured cake tin, or greased and parchment paper-lined cake tin. Your choice, dear.
- Bake in a preheated oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the tin for 10-15 minutes before transferring it to a wire rack.
