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Date & Crystallized Ginger Cake (Eggless)

Date & Crystallized Ginger Cake

Of all the dry fruit, dates are one of my favorites. They make the perfect snack on the go, while traveling. or to end a meal on a light sweet note. Just one Medjool date does that! At least for me!

Health benefits of dates

Dates are a great substitute for white sugar because they don’t cause a spike in blood sugar. They improve digestion because of their high fiber content, and can protect the brain from oxidative stress due to their phenolic compounds, and antioxidants.

Uses of dates

The easiest way to eat dates is to cut one side, remove the pit and place an almond in the middle.
You can also blend a few dates with a little water to make a paste and use on cereals, toast, pancakes, you name it.
Another way is to incorporate dates into a cake.

date cake

They naturally sweeten it, and add moisture and a velvety quality to the cake. I like to add other dry fruit like prunes, apricots and my favorite, crystallized ginger all finely diced. It is kind of fun because when you mix dry fruit, you get different flavor in every bite!

Date & crystallized ginger cake

You can use whole wheat flour, spelt flour, or a gluten-free flour mix. They all work. This cake is perfect for tea time, breakfast, or a light dessert.


Date & Crystallized Ginger Cake

Date & Crystallized Ginger Cake

This date cake is eggless and doesn't contain added sugar. It is moist, and firm and comes together so easily!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine European


  • 1 Blender
  • lined baking pan


Wet ingredients

  • 10-12 pitted dates
  • 8-10 prunes
  • 1/2 cup diced crystallized ginger
  • 1 lemon zest
  • 1.5 cup non-dairy milk
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla extract

Dry ingredients

  • 1 cup spelt or wheat flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup slivered almonds or chopped walnuts


Prepare the wet ingredients

  • Finely dice 1/2 cup of crystallized ginger.
  • Bring the non-dairy milk to a boil and add the dates, and prunes. Turn off the heat and cover. Set aside for 30-45 minutes.
  • Pour the softened dates, prunes and lemon zest into a blender. Add the oil, vanilla extract, and blend until smooth.

Putting it together

  • Preheat the oven to 350 F and line a round baking sheet.
  • Combine the flour, baking powder and baking soda.
  • Add the wet ingredients and the diced crystallized ginger. Using a spatula, mix to batter.
  • Pour into a lined round cake pan. Smooth the top and sprinkle some slivered almonds or chopped walnuts.
  • Bake for 50 minutes and test with a toothpick.
  • Set aside to cool down before serving.
    date cake
Keyword egg-free






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