Blender Dates Cake

You know days when you want to bake something but it’s way too hot to spend more than a few minutes at a stretch in the kitchen? It’s as summer as it can get,  in here (who am I kidding? It’s only the beginning of it. *cries*) and that means I want to spend as less time in the kitchen as possible.

Every time I bake, I try to make the process as easy as possible – fewer ingredients, lesser time to put together, lesser dishes to wash, etc. This makes one bowl and blender cakes my go-to recipes and these are typically the recipes I look up too. This cake started out as a experiment and I decided to document it because I had a good feeling about it. You can’t really go wrong when the ingredients list doesn’t call for anything that you may not have in your pantry.

Since I am trying (hard) to eat as clean as possible, I wanted to avoid making anything with sugar but I did not have bananas to add in and being the lazy Suzy that I am, I was too lazy to make some applesauce just for this. So i just sliced and used the one lone apple I had to add extra sweetness, reduce the amount of oil used and to get a moist cake.

29.05.2020 – recipe updated with measurements in grams since a couple of you wrote to me saying the cake didn’t bake well. I’ve never had this problem and I’m assuming it is because of difference in the size of dates and/or apple used.

What you need:

• Roughly about 25 dates (pitted, soaked in warm water for 30 minutes)/ 1 cup/ 190 grams pitted dates
• 1/2 cup/60 grams oat flour
• 1/2 cup/ 72 grams atta
• 1 tsp baking soda
• 1/2 cup water (I used the water the dates was soaked in)
• 1/4 cup unsweetened almond milk
• 1/4 cup vegetable oil/coconut oil
• 1 apple (peeled, cored and sliced) or substitute with 1.5 tablespoon oil

 

How to (with step-by-step pictures, for once):

• Preheat oven to 180* Celsius.
• Grease a cake pan and set aside.
• Add all the ingredients to a blender jar and blend until smooth.

• Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted comes out clean. I used a Prestige 9 inch baking pan (since I don’t have a smaller one), so my cake wasn’t really tall. If you want a taller cake, I recommend using a smaller one.

• Once done, transfer to a cooling rack and slice once completely cooled down.

This cake is beautifully moist and just the right amount of sweet – to go with a cup of coffee or chai. I highly recommend eating it after a few hours or the next day if you can because the cake tastes way better that way. So make this just before going to bed and leave it overnight to cool down and you can have cake for breakfast the next morning. Sounds good, eh?

I also had a slice with some dates syrup and it was DELICIOUS and I highly recommend this if you are having a severe sweet craving. All of the goodness, none of the refined sugar nonsense (this isn’t me talking, clean eating makes you talk nonsense, believe me!).

This cake is baby friendly (would make for a great base for a 1st Birthday cake) as well as a great option for people who are avoiding refined sugar but want something sweet once in a while.