If you’re anything like me, you love a dessert that brings a little extra something to the table—something with a story, some heritage, and a whole lot of flavor. That’s exactly what this Moist Persian Date Cake delivers. Rich with warm spices like cinnamon and cardamom and naturally sweetened by tender dates, this cake is the kind of comforting treat you’ll want to make again and again.
I first stumbled upon this recipe when I was looking for something a little different than the usual chocolate or vanilla cakes—something more aromatic and a little nostalgic. Persian flavors have a way of wrapping you in warmth, and this cake is no exception. It’s soft, tender, and perfectly spiced. Whether you’re serving it with an afternoon cup of tea or dressing it up for a dinner party, it checks all the boxes: easy to make, hard to resist, and even better the next day.
Now, let’s dive into the first part of this beautiful bake.
Ingredients You’ll Need
Here’s what you’ll want to gather before you start. You probably already have most of these on hand!
1 cup pitted dates, chopped
1 cup boiling water
1 teaspoon baking soda
½ cup unsalted vegan butter or oil (either works beautifully)
½ cup brown sugar
2 eggs or egg replacer
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon baking powder
¼ teaspoon salt
Powdered sugar or chopped nuts for garnish (optional)
STEP 1: Prep the Pan and Oven
First things first, preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking dish—either one works fine, so just use what you have. I like to also line the bottom with parchment paper for easy removal, but that’s optional.
STEP 2: Soften the Dates
Place your chopped dates in a bowl and pour 1 cup of boiling water over them. Stir in 1 teaspoon of baking soda. This step softens the dates and gives them a caramel-like texture that blends beautifully into the batter.
Let this sit for 10-15 minutes. During this time, the dates will break down slightly and absorb the water, becoming sticky and fragrant. It might not look pretty yet—but trust the process!
STEP 3: Cream the Butter and Sugar
In a separate mixing bowl, cream together the butter (or oil) and brown sugar until light and fluffy. If you’re using vegan butter, make sure it’s softened to room temperature so it blends well. This step helps build the cake’s moist and tender crumb.
Once your mixture is fluffy, add in the eggs (or egg replacer) and 1 teaspoon of vanilla extract, beating just until combined. The batter should be smooth and golden at this point.
STEP 4: Mix the Dry Ingredients
Now grab another bowl and whisk together the dry ingredients:
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon baking powder
¼ teaspoon salt
Cardamom is key here—it gives the cake that distinct Persian flavor. If you’ve never baked with cardamom before, you’re in for a treat. A little goes a long way, and it pairs beautifully with the natural sweetness of dates.
STEP 5: Combine the Wet and Dry
Now for the magic. Stir the soaked date mixture into your creamed butter and sugar mixture. It’s okay if it looks a little loose or even slightly curdled—that’s totally normal. The dates add so much moisture that everything comes together as soon as you add the dry ingredients.
Gradually fold in the flour mixture, mixing just until combined. Be careful not to overmix here—you want the batter to stay light and airy.
How to Bake and Serve Your Moist Persian Date Cake to Perfection
Alright, now that we’ve got that lovely, spiced batter ready to go, it’s time to bring it all together and bake this beautiful cake. This is the part where the magic really happens. As it bakes, your kitchen will fill with the warm, inviting aroma of cinnamon, cardamom, and caramelized dates. It’s honestly one of those smells that feels like a hug.
This cake is not just easy to pull off—it’s also pretty foolproof. And the best part? It’s super versatile. You can dress it up with nuts, drizzle it with a glaze, or keep it simple with just a dusting of powdered sugar. However you serve it, you’re going to love how moist and flavorful it turns out.
Let’s finish this cake!
STEP 6: Pour and Smooth the Batter
Once your batter is ready, pour it into your greased baking dish. Use a spatula to smooth out the top so it bakes evenly. It’s a fairly thick batter, so it won’t spread much on its own—give it a little help to get into all the corners of the pan.
You’ll notice that it already smells rich and spicy, even before it hits the oven. That’s the combination of soaked dates and ground spices doing their job.
STEP 7: Bake the Cake
Place the pan in your preheated oven and bake at 350°F for 30 to 35 minutes. Every oven is a little different, so I recommend checking at the 30-minute mark. You’re looking for a golden-brown top and a toothpick inserted in the center to come out clean.
If your cake needs a few more minutes, that’s totally fine. Just keep an eye on it so it doesn’t dry out. One of the best things about this cake is how moist it stays—even if it’s baked a tiny bit longer than planned.
STEP 8: Cool Before Serving
Once the cake is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps the cake finish setting and keeps it from getting soggy on the bottom.
Now, technically you could dig in while it’s still warm—and it’s delicious that way—but the flavor deepens as it cools. So if you can wait, it’s worth it!
STEP 9: Garnish and Serve
Here comes the fun part—finishing touches!
You can dust the top with powdered sugar for a classic, elegant look. Or, if you want a bit more texture, sprinkle with chopped nuts like pistachios or walnuts. The crunch adds a nice contrast to the softness of the cake.
For serving, this cake pairs beautifully with:
A dollop of Greek yogurt or plant-based yogurt
A drizzle of tahini or honey
A cup of strong black tea or freshly brewed coffee
Tips and Variations
If you’re the kind of baker who likes to mix things up, this cake is a great base to work from. Here are a few easy ways to change it up:
Add nuts to the batter: Stir in ½ cup of chopped walnuts or pecans before baking for extra texture.
Go gluten-free: Substitute a 1:1 gluten-free flour blend if you’re avoiding gluten. Just make sure it includes xanthan gum or a binder.
Use almond meal: For a denser, more rustic texture, swap out ½ cup of the all-purpose flour with almond meal. It makes the cake extra rich and nutty.
Sweeten differently: You can use coconut sugar instead of brown sugar if you’re looking for an unrefined alternative.
Make-Ahead and Storage
One of the best things about this Persian Date Cake is that it stores beautifully. In fact, the flavor gets even better the next day as the spices settle in.
To store: Wrap tightly and keep at room temperature for up to 3 days, or in the fridge for up to a week.
To freeze: Wrap individual slices in plastic wrap and store them in a zip-top freezer bag. They’ll keep well for up to 2 months. Just thaw at room temperature when ready to serve.
Persian Date Cake FAQ and Final Thoughts
You’ve made it to the final part of this delicious journey, and hopefully by now, you’re either pulling your cake out of the oven or already enjoying a warm slice with a cup of something cozy. Before we wrap things up, I wanted to take a moment to answer some common questions I often get about this recipe. Whether you’re baking it for the first time or coming back for round two, these tips can make a big difference.
FAQ: Your Persian Date Cake Questions, Answered
1. Can I use Medjool dates instead of regular pitted dates?
Yes! Medjool dates are actually perfect for this cake. They’re naturally soft, sweet, and packed with flavor. Just make sure to remove the pits and chop them finely before soaking.
2. What’s the best egg substitute for a vegan version?
You can use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or a commercial egg replacer. Both work well. I’ve had success with both options and didn’t notice much difference in texture.
3. How do I know when the cake is fully baked?
The top should be golden brown, and a toothpick inserted in the center should come out clean. If it comes out with a few moist crumbs, that’s okay—but it shouldn’t be wet.
4. Can I make this cake gluten-free?
Absolutely. Just swap the all-purpose flour with a 1:1 gluten-free flour blend. Try to use one that includes xanthan gum for structure. The cake stays moist and holds together really well with this swap.
5. Why is my cake sinking in the middle?
That usually happens if the center is underbaked or if the batter is overmixed. Make sure to check your oven temp and avoid opening the door too early. Mixing just until combined helps keep the structure light but stable.
6. Can I add other spices or flavors?
Definitely! A pinch of nutmeg or a splash of orange blossom water adds an extra dimension. Just don’t overpower the cardamom—it’s the star of the show here.
7. Is this cake freezer-friendly?
Yes! You can freeze it whole or in slices. Just wrap it tightly in plastic wrap and store it in a freezer bag. It keeps well for up to 2 months and tastes great once thawed.
Final Thoughts: A Cake That’s as Comforting as It Is Unique
This Moist Persian Date Cake has become one of those go-to recipes in my kitchen—the kind of thing I bake when I want something simple but special. It’s rich and spiced, sweet without being over-the-top, and easy enough to make on a whim. Plus, it keeps so well that I often make it a day ahead when I’m hosting.
There’s something deeply comforting about the combination of dates, cinnamon, and cardamom. It’s familiar, but also just exotic enough to feel exciting. And while it’s perfect on its own, the toppings and sides you add—like yogurt, tahini, or nuts—can really make it your own.
So whether you’re baking this for your next dinner party, bringing it to a friend, or just treating yourself on a quiet afternoon, I hope it brings you as much joy as it brings to my kitchen.
Print
Moist Persian Date Cake with a Rich Cinnamon and Cardamom Spice
Description
Moist Persian Date Cake is a fragrant, spiced dessert that blends the natural sweetness of dates with the warmth of cinnamon and cardamom. Inspired by traditional Persian flavors, this cake is tender, aromatic, and perfect with a cup of tea or coffee. It’s a simple yet elegant treat ideal for special occasions or everyday indulgence.
Ingredients
1 cup pitted dates, chopped
1 cup boiling water
1 teaspoon baking soda
½ cup unsalted vegan butter or oil
½ cup brown sugar
2 eggs or egg replacer
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon baking powder
¼ teaspoon salt
Powdered sugar or chopped nuts for garnish (optional)
Instructions
Preheat the oven to 350°F and grease an 8-inch round or square baking dish.
Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10-15 minutes to soften.
In a separate bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla extract.
In another bowl, whisk together the flour, cinnamon, cardamom, baking powder, and salt.
Stir the soaked date mixture into the wet ingredients. Then gradually fold in the dry ingredients until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or sprinkle with chopped nuts if desired before serving.
Notes
This cake tastes even better the next day as the flavors deepen. Serve with a dollop of yogurt or a drizzle of tahini for an extra touch. If you prefer a denser texture, substitute half the flour with almond meal. The cake freezes well and is great as a make-ahead dessert.
