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.