Moist Persian Date Cake with Cinnamon and Cardamom Recipe

Introduction

This Moist Persian Date Cake is infused with warm cinnamon and cardamom spices, offering a rich and comforting flavor. Perfect for a cozy afternoon treat, it combines tender dates with a lightly spiced, fluffy crumb.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• ½ cup unsalted vegan butter or oil
• ½ cup brown sugar
• 2 eggs or egg replacer
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Powdered sugar or chopped nuts for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and grease an 8-inch round or square baking dish.
2. Step 2: Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10-15 minutes to soften.
3. Step 3: In a separate bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined.
4. Step 4: In another bowl, whisk together the flour, cinnamon, cardamom, baking powder, and salt.
5. Step 5: Stir the soaked date mixture into the wet ingredients. Then gradually fold in the dry ingredients until just combined.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
7. Step 7: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Dust with powdered sugar or sprinkle with chopped nuts if desired before serving.

Tips & Variations

• This cake tastes even better the next day as the flavors deepen. For added richness, serve with a dollop of yogurt or a drizzle of tahini.
• For a denser texture, substitute half of the all-purpose flour with almond meal.
• The cake freezes well, making it a convenient make-ahead dessert.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual slices gently in the microwave or oven. The cake also freezes well for up to 3 months—thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sweetener?

Yes, you can substitute brown sugar with coconut sugar or maple syrup, though liquids like maple syrup may slightly alter the batter’s consistency.

Is it possible to make this cake vegan?

Absolutely! Use vegan butter or oil and replace the eggs with your preferred egg replacer such as flaxseed meal or applesauce.

Moist Persian Date Cake with Cinnamon and Cardamom Recipe

Print Recipe

★★★★★

4.4 from 76 reviews

This Moist Persian Date Cake is a delightful blend of rich cinnamon and aromatic cardamom, offering a soft and flavorful treat perfect for any occasion. Infused with soaked dates for natural sweetness and enhanced with spices, this cake delivers a uniquely moist texture and warm taste that only deepens after resting. Suitable for vegans when using egg replacer and vegan butter, this recipe is easy to prepare and ideal as a make-ahead dessert.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Persian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soaked Dates Mixture

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda

Wet Ingredients

• ½ cup unsalted vegan butter or oil
• ½ cup brown sugar
• 2 eggs or egg replacer
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon baking powder
• ¼ teaspoon salt

To Garnish (Optional)

• Powdered sugar or chopped nuts

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round or square baking dish to prevent sticking.
2. Soak Dates: Place the chopped dates in a bowl and pour boiling water over them. Stir in the baking soda and allow the mixture to sit for 10-15 minutes, softening the dates and enhancing their flavor.
3. Cream Wet Ingredients: In a separate bowl, cream the vegan butter (or oil) and brown sugar together until the mixture is light and fluffy. Then, beat in the eggs or egg replacer and vanilla extract until fully incorporated.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, baking powder, and salt to ensure even distribution of the leavening and spices.
5. Combine Mixtures: Stir the soaked date mixture into the wet ingredients thoroughly. Gradually fold the dry ingredients into this mixture until just combined, being careful not to overmix for a tender crumb.
6. Pour and Smooth: Pour the batter into the prepared baking dish and level the surface with a spatula or spoon for even baking.
7. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
8. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Garnish and Serve: Dust the cooled cake with powdered sugar or sprinkle with chopped nuts if desired before serving to add an elegant touch and extra texture.

Notes

• The cake tastes even better the next day as flavors meld and intensify.
• For serving, consider adding a dollop of yogurt or a drizzle of tahini for richness and balance.
• To achieve a denser texture, substitute half of the all-purpose flour with almond meal.
• The cake freezes well, making it an excellent option for make-ahead dessert planning.

Keywords: Persian Date Cake, Moist Date Cake, Cinnamon Cardamom Cake, Vegan Date Cake, Spiced Date Cake, Persian Dessert