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slice of a date loaf cake getting drizzle of caramel sauce on top

Vegan Date Loaf Cake

A moist sticky date cake made with medjool dates & topped with a decadent salted caramel sauce!
4.83 from 28 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 servings

Ingredients 

Date Cake

  • 1 cup Medjool dates chopped
  • 1 cup water
  • ½ teaspoon baking soda
  • ½ cup oat milk
  • cup brown sugar
  • ¼ oil
  • 1 ½ cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon salt 3 grams
  • ¼ cup vegan salted caramel

Instructions

  • First chop the dates into 1-inch pieces. Then, add the chopped dates and water to a saucepan. Turn on the heat and bring the mixture to a boil. Then, immediately emove the pan from the heat and add in the baking soda. The mixture will bubble quite a bit so make sure to stir after adding in the baking soda. Set the date mixture aside to sit for 10 minutes.
  • While the date mixture is cooling, preheat the oven to 350F and lightly grease a loaf pan or line it with parchment paper.
  • Once the date mixture has cooled, add it to a large mixing bowl with the oat milk, brown sugar, and oil and mix to combine. 
  • Next, add in the all-purpose flour, baking powder, ground cinnamon, and salt. Make sure to add the flour first add the remaining dry ingredients on top so they get evenly distributed when mixed. Use a spatula to scrape the sides and bottom of the bowl and mix together just until any large streaks of flour are gone.
  • Pour the date cake batter into the greased loaf pan and use a spatula to spread it evenly within the pan. Then, add to the oven and bake for 55-60 minutes until cooked through.
  • Remove the loaf from the oven and run a butter knife along the edges to help release the loaf. Let cool for about 5 minutes, then remove from the pan and place onto a wire rack to finish cooling.
  • If using the salted caramel sauce pour it on just before serving and enjoy!

Notes

  • Leftover cake can be stored at room temperature up to 3 days, in the fridge up to 1 week, and in the freezer up to 1 month. It is best to slice the cake and store the slices between layers of parchment paper in a closed container or wrapped in tin foil.
  • Cake is best with medjool dates and other date varieties are not recommended for this recipe

Nutrition

Serving: 1slice cake (without caramel sauce) | Calories: 145kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 265mg | Potassium: 134mg | Fiber: 2g | Sugar: 17g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!