Between apple picking at a friend’s orchard and the apples we’ve gotten from our CSA, we’ve been having fun putting them to good use. With just a few left lingering in the crisper, it seemed like time to make an apple cake. This Apple Date Cake, which comes together so easily and is filled with fall flavors, was a pretty wonderful snack on a recent crisp Monday afternoon.
I love using Medjool dates in baking since they add a lovely moistness and texture. And since they are so sweet, they reduce the amount of other sweeteners needed. I made a few changes to this recipe to make it gluten free—and to make it a little easier to pull together. Here’s what I did:
- Used 1 1/2 cup rolled oats instead of the flour called for to add whole grains.
- Upped the eggs to 3 to help the cake bind together.
- Instead of the vegetable oil, I used 1/4 cup peanut butter.
- Added 2 tablespoons ground flaxseeds.
- For the topping, I simply sprinkled on cinnamon and a little sugar.
After soaking the dates in the warm milk, I added the ingredients to the bowl of a food processor and processed everything for about 30 seconds to form a thick batter with mostly ground oats. The cake baked up so nicely in the 8×8 pan and smelled pretty heavenly. While it will be difficult to do so, be sure to let the cake cool fully in the pan before slicing (you can even chill it and serve it cold!). That will help to ensure that the slices hold together.
Try this cake with a dollop of vanilla ice cream, whipped cream, or even Greek yogurt. We had this for dessert one night and for breakfast the day after, so it’s incredibly versatile. And a totally delicious way to use up some of those apples you might have picked recently!
Find the original recipe for Apple Date Cake here.