Okay, guys, I’m being serious right now. This Chinese Date Cake is the best cake of ALL fricken’ time!! OF ALL TIME! It also requires just 6 ingredients, it’s oil-free and vegan.
I don’t really know how to get my excitement across to you guys without actually screaming and jumping up and down. Okay, calm down Melissa.
This Chinese Date Cake is truly remarkable and here’s why: it’s moist, fluffy, chewy, flavorful, and healthy. I didn’t add any oil or unnecessary stuff, and guess what? It tastes just like any muffin or cake that you would crave. This cake really is magical.
So how did this magical cake come to be? Well, I needed to bake something for my breakfast. I didn’t really want overnight oats or banana bread. So, I started experimenting with Chinese dates that we picked at the same farm that we went to for persimmons.
Obviously, not everyone can go and pick these. So, you can also buy them at Asian supermarkets or here (there are a lot of other choices on Amazon too). Be aware that these dates are Medjool or Deglet Noor. They are called jujubes.
Here are some recipe tips:
This recipe is unbelievably simple. The one thing that is pretty important to this recipe is a scale. I weighed all the ingredients and it makes the results consistent every time! This is the one I use. If you don’t have a scale, you would have to convert the ingredients one by one because each conversion is different. That’s why I definitely recommend a scale. A scale will also help with a couple recipes I have coming up!
This cake is bomb because of the flavor and texture. The flavor is nutty, sweet, and a balanced taste of the Chinese dates. This paired with the chewy, fluffy, moist, and everything awesome texture is just heaven! This date cake is almost a cross between mochi and cake. This cake is true winner with anyone. You guys have got to try this one!
5 Word Summary:
Chinese Date Cake (6 ingredients)
This cake is the best thing I've made! The texture, flavors, sweetness... everything!
Vegan, dairy-free, and oil-free.
- 200 g Chinese date paste (recipe in notes)
- 100 g soy milk 1
- 90 g granulated sugar 2
- 200 g all purpose flour
- 8 g baking powder
- pinch of salt
Preheat the oven to 350 degrees F. Grease two ramekins, muffin tin, or a loaf pan.
Combine all the ingredients in a bowl and mix until combined. Make sure not to over mix. The batter should seem a little sticky and not loose.
Bake for 40 minutes and make sure to check with a toothpick. Let cool until you cut in!
- Any non dairy milk will work here (almond, cashew, rice, hemp, etc.)
- I used organic cane sugar. Feel free to use any granulated sugar here. Pure maple syrup or honey won't work here!
Recipe for Chinese Date Paste:
- Cook dried jujubes in enough water to make them float until soft.
- Remove the pit from each.
- Blend in a food processor until it forms a paste. Add water if necessary.