If you are thinking of switching to a sugar-free diet, don’t lose hope. You can still satisfy your sweet tooth with our date molasses cake recipe that tastes great. A lovely, delicious cake that has a flawless and puffy texture like the rest of its kind. Although eggs are not beaten with sugar for aeration, this recipe still has a lovely and light texture.
Date molasses is the same as date syrup. For diabetics, this is a great recipe. However, anyone can benefit from thinking about their health and lowering their sugar intake.
This cake is a treat, having a distinguished taste unrivalled by other cakes, which gives this recipe an unmistakable distinction. Although sugarless, its sweet flavor will come through and make it quite pleasant. Best of all, this cake will give you the enjoyable sensation of eating something healthy, nutritious, and sugar-free.
So, lose no time and get started
Date molasses cake
- 4 Eggs
- ¾ cup Date molasses
- ¼ cup Boiling water
- 2 ½ cup Flour
- 1 tbsp Baking powder
- ¾ cup Oil
- some Vanilla essence
- Chopped walnuts if desired
- ½ cup Sugar optional
- Grease a Bundt pan, pour some oil into it, and dust it with flour.
- Preheat the oven for 15 minutes at 180 degrees.
- Combine dry ingredients including flour and baking powder and sift them three times.
- Beat the eggs with an electric mixer for 7 minutes, until they are fluffy and elastic.
- Gently dribble the oil into a corner of the bowl and gradually incorporate it into the eggs. If you try to add the oil directly to the center of the bowl, you may deflate the eggs' volume.
- Add the date molasses in the bowl, and stir the mixture together until it become thoroughly incorporated.
- Pour the boiling water in slowly, and stir until the ingredients are thoroughly homogeneous. Turn off the mixer when you reach that stage—no need to keep mixing.
- Using the sifter, gradually add the flour in 2 to 3 batches, and whisk it to combine. Do not stir vigorously, as this will cause the dough to deflate.
- Add walnuts if you like to. saturate your walnuts in flour before adding them to the recipe.
- Pour the mixture into the greased pan and put the pan in the oven for 40 to 50 minutes. Do a toothpick test after 40 minutes. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
- Bon appetite!
- I make this cake without sugar. However, if you want to add sugar, do so in the second step, beat it with the eggs until they swell up.
- This recipe is designed to be flexible. A first-time baker of this cake may find, depending on the sweetness of the finished cake, that adding more date molasses next time will hit the spot. Depending on how sweet the cake is, you may want to add more date molasses next time or stick with 3/4 cup. It all depends on your tastes!
- You can use grape molasses instead of date molasses.
- Now, date molasses is something you can make at home, and it’s so easy. You only need some dates. I’ll show you how to do it in my post Date Molasses Recipe.
- If you plan to add some walnuts to your cake, be sure to coat the walnuts in flour first. Add 1 tablespoon of the measured flour to a bowl and toss the walnuts in it. This will prevent walnuts from sinking to the bottom of the cake. In the end you will have a perfect date syrup cake, with walnut pieces.
- If you are interested in Natural Sweeteners, I suggest you check out the No Bake Date Bar recipe.
How to garnish a date molasses cake?
To decorate a cake, you can pour melted chocolate or tahini into a piping bag (without tips). Cut the tip of the plastic piping bag slightly with scissors. Pour thin lines of chocolate or tahini on top of the cake. You can also do this by slowly spooning the chocolate or tahini onto the cake, without using a piping bag.
As for decorating the cake, that’s up to you. It depends on your taste and how much time you want to invest in the project. Personally, I think you can serve date molasses cake with these ingredients:
- Pistachio powder
- Coconut powder
- Melted milk chocolate
- Toffee sauce introduced for Healthy date and walnut loaf (Toffee and cream)