Are you looking for a healthy yet delicious dessert recipe that won’t take too much time and effort to make? Look no further than this amazing 642 Easy Yummy Oats Dates Cake recipe! This cake is perfect for those who have a sweet tooth but want to indulge in a healthier option. The combination of oats and dates creates a rich, chewy texture that’s sure to be a hit with family and friends.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup pitted dates
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 2 eggs
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9-inch (23 cm) cake pan with coconut oil.
- Pulse the oats and dates in a food processor until they’re finely chopped.
- In a large mixing bowl, whisk together the applesauce, honey, coconut oil, baking soda, sea salt, cinnamon, and eggs.
- Add the oat and date mixture to the bowl and stir until well combined.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve as desired.
Nutritional Information
Serving Size: 1/8 of the cake
- Calories: 215
- Carbohydrates: 31g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 47mg
- Sodium: 295mg
- Potassium: 236mg
- Fiber: 3g
- Sugar: 18g
- Vitamin A: 2.2%
- Calcium: 3.3%
- Iron: 7.1%
Cooking Time
25-30 minutes
Equipment
- Food processor
- 9-inch (23 cm) cake pan
- Mixing bowl
- Whisk
- Spatula
- Wire rack
Serving Suggestions
This cake is perfect for breakfast, brunch, or dessert. You can serve it warm or cold, with whipped cream, ice cream, or fresh fruits on top.
Variations
You can add chopped nuts, shredded coconut, or chocolate chips to the batter for extra flavor and texture.
Substitutions
If you don’t have applesauce, you can use mashed bananas or pumpkin puree instead. If you don’t have honey, you can use maple syrup, agave nectar, or brown sugar instead. If you don’t have coconut oil, you can use olive oil, avocado oil, or melted butter instead. If you’re vegan, you can use flax eggs or chia eggs instead of eggs.
Storage
You can store this cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Tips
- Make sure to pulse the oats and dates in the food processor until they’re finely chopped, but not completely ground into a flour-like texture.
- Use ripe and soft dates for easier blending and better sweetness.
- Don’t overmix the batter, otherwise, the cake will be tough and dry.
- Let the cake cool completely before slicing and serving, otherwise, it will fall apart.
Notes
This recipe makes 1 cake, which serves 8 people.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can use quick oats, but the texture will be slightly different.
Can I use another sweetener instead of honey?
Yes, you can use any liquid sweetener of your choice, but adjust the amount according to your taste.
Can I make this cake gluten-free?
Yes, you can use certified gluten-free oats.
Can I make this cake nut-free?
Yes, you can skip the nuts or use seeds instead.
Personal Thoughts
This 642 Easy Yummy Oats Dates Cake recipe is one of my favorites because it’s healthy, easy, and delicious. I love how the oats and dates create a chewy and moist texture, while the cinnamon and honey add warmth and sweetness. This cake is perfect for any occasion and can be customized with different toppings and flavors. I highly recommend you try it out for yourself and share it with your loved ones!