9Ingredients
840Calories
40Minutes
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.
Ingredients
- 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
PER SERVING *
| 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)
Yummly User
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.
