Sticky Date & cinnamon Apple Cake

Written By Clara Romain

An Autumnal take on sticky date cake!

To Soak the Dates:

  • 6-12 Mejdool dates, pitted

  • 1 cup boiling water

  • 1/2 tsp baking soda

- Place dates in a heatproof bowl and cover them with boiling water. Sprinkle the baking soda atop and set aside while you mix the other wet ingredients

Wet Ingredients:

  • 3 eggs

  • 1/4 cup extra virgin olive oil

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract (I use paste as I think it gives a stronger vanilla flavor)

  • 1 tbsp lemon juice

Dry Ingredients:

  • 2 cups almond flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1 tsp pumpkin spice

Topping:

  • 1 apple, cut in thin moons

  • Optional: nuts

Directions:

  • Preheat oven to 360*F. Butter up at baking dish, preferably rectangular as it will give the best sticky results, but I used a round one and it worked just fine as well.

  • Combine wet ingredients in a mixing bowl and whisk until smooth.

  • In another bowl, combine the dry ingredients. Mix to ensure all of the spices are equally mixed in.

  • Combine the dates and the wet ingredients. Whisk lightly then combine the dry ingredients to the wet ingredients slowly, mixing well. There can be some lumps of dates remaining, this will add texture to your cake.

  • Pour into the greased baking dish. Arrange the apple slices on top and any nuts you might want to add.

  • Bake for 30-35 minutes or until cooked all the way through.

  • Allow the cake to cool in the baking dish for at least 10 minutes before transferring the cake out of the dish and onto a cooling rack for another 20 minutes.

  • Slice and serve with creamy yogurt or ice cream :)

  • Leftovers can be kept refrigerated in an airtight container for up to 4 days.

Click here for video tutorial

Clara Romain
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