A rich and tender Persian-inspired date cake, infused with warm spices like cinnamon and cardamom and naturally sweetened with soft Medjool dates. This cake is a cozy, moist treat I love serving with tea or coffee, and it’s easy to make without any refined sugar. The aroma alone makes the baking worthwhile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup packed pitted Medjool dates (about 10-12), chopped
1 cup boiling water
1/2 teaspoon baking soda
1/3 cup olive oil or neutral oil
2 eggs
1 teaspoon vanilla extract
1/2 cup coconut sugar or brown sugar
1 cup all-purpose flour (can sub spelt or gluten-free blend)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
Optional: 1/3 cup chopped walnuts or pecans
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch round or square pan, lining it with parchment for easy release.
I place the chopped dates in a bowl, pour boiling water over them, stir in baking soda, and let them sit for about 10 minutes to soften.
In another large bowl, I whisk together the oil, eggs, coconut sugar, and vanilla extract until smooth and slightly fluffy.
After the dates have softened, I lightly mash them in their water and then stir that mixture into the wet ingredients.
I mix the flour, baking powder, cinnamon, cardamom, and salt in a separate bowl, then gradually combine the dry mixture with the wet mixture until just blended.
If I’m using nuts, I fold them in at this stage.
I pour the batter into the prepared pan and smooth out the top.
I bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let it cool completely before slicing. It’s delicious as-is or topped with a touch of powdered sugar or yogurt.
Servings and timing
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: Approx. 230 kcal
Variations
Gluten-Free: I often use a gluten-free flour blend with good results. Just make sure it includes a binder like xanthan gum.
Nut-Free: I skip the nuts entirely if I’m baking for someone with allergies, and the cake still turns out beautifully.
Extra Spice: Sometimes I increase the cinnamon and cardamom slightly for a bolder spice flavor.
Date Paste: If I have date paste on hand, I use about 3/4 cup in place of the chopped dates and reduce the water slightly.
Toppings: I like topping this cake with yogurt, whipped coconut cream, or a drizzle of tahini for something extra special.
Storage/Reheating
I store this cake in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the fridge for up to 5 days. It also freezes well—wrapped tightly—for up to 2 months. To reheat, I warm individual slices in the microwave for about 10–15 seconds or in a low oven until just warmed through.
FAQs
How do I make this cake vegan?
I swap the eggs for two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use coconut sugar. The result is still moist and flavorful.
Can I use deglet noor dates instead of Medjool?
Yes, though Medjool dates are softer and sweeter. If using deglet noor, I soak them a bit longer and might add a touch more sugar.
Is this cake overly sweet?
Not at all. I find the natural sweetness from the dates balanced with the warm spices makes it mildly sweet, perfect with tea or coffee.
Can I bake this in a loaf pan?
Absolutely. I just adjust the baking time to about 40–45 minutes and check doneness with a toothpick.
What can I serve with this cake?
I like it with a dollop of yogurt, whipped cream, or just a dusting of powdered sugar. It’s also great alongside fresh fruit or nuts.
Conclusion
This Persian date cake has become one of my go-to recipes when I want something simple yet deeply flavorful. The combination of sweet dates, warm spices, and soft texture makes it perfect for almost any occasion—from afternoon tea to holiday gatherings. I love how easily it comes together and how versatile it is. If you’re looking for a naturally sweet, moist cake with soul, this one’s for you.
📖 Recipe:
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Moist Persian Date Cake with Cinnamon and Cardamom
- Total Time: 50 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A rich, moist Persian-inspired date cake infused with cinnamon and cardamom, naturally sweetened with Medjool dates and perfect for pairing with tea or coffee.
Ingredients
1 cup packed pitted Medjool dates (about 10-12), chopped
1 cup boiling water
1/2 teaspoon baking soda
1/3 cup olive oil or neutral oil
2 eggs
1/2 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour (can substitute spelt or gluten-free blend)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
Optional: 1/3 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square pan. Line with parchment paper for easy release.
- Place chopped dates in a bowl, pour boiling water over them, stir in baking soda, and let sit for 10 minutes to soften.
- In a large bowl, whisk together olive oil, eggs, coconut sugar, and vanilla extract until smooth and slightly fluffy.
- Lightly mash the softened dates in their water, then stir the mixture into the wet ingredients.
- In a separate bowl, whisk together flour, baking powder, cinnamon, cardamom, and salt.
- Gradually combine the dry mixture with the wet ingredients until just blended.
- If using nuts, fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing. Serve plain or with powdered sugar or yogurt.
Notes
Use a gluten-free flour blend with xanthan gum for a gluten-free version.
Omit nuts for a nut-free version without compromising texture.
Increase cinnamon and cardamom for a spicier flavor profile.
Date paste can be used (3/4 cup) in place of chopped dates with slightly less water.
Store in an airtight container for 3 days at room temperature, or up to 5 days in the fridge.
Freezes well for up to 2 months—wrap tightly and thaw before reheating.
Reheat individual slices in the microwave for 10–15 seconds or in a low oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
