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9Ingredients
40Minutes
840Calories
Description
Full of sweet and nutty flavors, this Gluten-free Date and Walnut Cake is a beautiful cake to serve for any event or occasion. Flavored with vanilla bean, this Gluten-free Date and Walnut cake batter is made from a ground almond mixture. Sweetened with Agave Nectar, this cake incorporates chopped dates and nuts into the batter for additional flavor and texture. With a texture similar to a muffin, this gluten free cake makes a great addition to any breakfast or tea time.
IngredientsUS|METRIC
US|METRIC
- 1/2 vanilla pod
- 1 cup dates
- 1 1/2 cups almonds (crushed)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup sunflower oil
- 1/4 cup agave syrup
- 1 cup walnuts (peeled and chopped)
Directions
- Preheat the oven to 170 degrees Celsius.
- Open the vanilla pod and extract the seeds. Set aside.
- Remove the pit from the dates and slice into halves.
- In a bowl, mix the vanilla seeds, almonds, baking soda, and salt.
- Separately, mix the eggs, oil, and agave syrup.
- Add the solids mixture. Once smooth, add the dates and walnuts using a spatula.
- Line a baking pan with parchment paper.
- Pour the mixture in and even out the surface with a spatula.
- Bake for 20 to 25 minutes.
- Remove and let it cool and serve.
NutritionView more
840Calories
Sodium12% DV280mg
Fat98% DV64g
Protein43% DV22g
Carbs19% DV57g
Fiber52% DV13g
| Calories840Calories from Fat580 |
| % DAILY VALUE |
| Total Fat64g98% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium280mg12% |
| Potassium940mg27% |
| Protein22g43% |
| Calories from Fat580 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber13g52% |
| Sugars37g74% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Amy V. 26 May 2015
★★★★★
The cake strikes the right balance between savory and sweet. I love using agave syrup in place of sugar since it has so many healthy benefits. The consistency of the cake reminded me more of a muffin, so I think this recipe could work as a breakfast muffin too.
