Mini Vanilla Date Cakes


These vanilla date cakes are sweet, buttery and delicious and sweetened only with dates. I was playing around with making a naturally sweetened, gluten-free yellow cupcake and this was the result. But it is much too dense to be a cupcake and  actually has the consistency of a sweet bread so I don’t recommend adding frosting. Trust me it is good on its own. If you want it a little sweeter you can add some dried fruit or white chocolate chips would be really good.


  • 15 medjool dates(makes about a cup of date paste) NOTE: If you already have date paste you will need a cup of it to add to this recipe.
  • 2 tsp water
  • 3/4 cup(1.5 sticks) unsalted butter, room temperature NOTE: you can also substitute in Ghee or coconut oil
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 1 cup (240ml) milk NOTE: I used whole milk but you can substitute almond or coconut milk if you want to eliminate dairy
  • 2/3 cup coconut flour
  • 2 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • OPTIONAL: dried fruit(such as raisins, craisins or apricots) and/or chocolate chips( I think white chocolate chips would be super amazing but regular chocolate chips would be good too)


  1. Soak your medjool dates in warm water for 30mins-1 hour until they are puffy and you can easily remove the pits with your fingers. NOTE: if you have premade date paste skip to step 4 now.IMAG0363
  2. Remove the pits from the dates and throw away. Place the de-pitted dates in a food processor, blender, or bowl if you want to use a hand blender)IMAG0365
  3. Add the 2 tsp of water to the dates and then blend until you have a smooth date paste.
  4. Preheat oven to 350°F. Grease 16 cups over two muffin pans or fill with cupcake liners. This recipe  makes 16 mini cakes, so I put 8 cakes in each pan. NOTE: If you want you can just make a single cake in a bundt pan, 9 by 9 square pan or any pan you have that the batter will fit in.
  5. Using a handheld mixer or stand mixer fitted with a paddle attachment, mix the butter and sugar together until fully blended(3-5 mins). It will have a creamy texture.
  6. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  7.  Add the eggs,vanilla, and milk. Beat on medium-high speed until combined.
  8. Add the dry ingredients and mix until combined. NOTE: If you are adding optional ingredients add them in here.
  9. Spoon batter into cupcake liners filling them 2/3-3/4 of the way full. Bake for 20-25 minutes or until the tops of the cupcakes begin to brown and a toothpick inserted in the center comes out clean.
  10. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool or enjoy ommediately.These will keep in an airtight container for up to a week in the fridge or up to 3 months in the freezer. These are best served warm.

Serving size: 1 mini cake Servings: 16


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