Grain Free Apple & Date Cake

Apple And Date CakeAfter some deliberating I have decided to do a ‘dry’ January. In the absence of booze I needed something to do at home to avoid the temptation of opening a bottle of wine.. And what better a distraction than some healthy and delicious baked goods!

Apples are one of the few fresh fruits in New York at the moment that actually taste good so I figured something using apples would be a good idea and I am obsessed with dates….. Cake base idea created!

After purchasing the ingredients I hopped online to get some further inspiration and came across a recipe on Elana’s Pantry for an apple and cinnamon cake . After doing a little tweaking I came up with my own version using some different ingredients.

I had a bit of trouble deciding whether to call this a cake or a loaf as it is light and fluffy like a cake yet not too sweet. Biting through the rich, tender pieces of date studded through each slice really add a great caramel-like flavor. Adding in some crushed pecans would be a superb addition!


  • 1 heaping cup raw almonds
  • 1 1/2 red apples cut into pieces
  • 2 tbsp fresh squeezed orange juice
  • 2 eggs
  • 1/3 cup flaxseed meal
  • 2 tsp vanilla essence
  • 1 tbsp molasses
  • 2 tbsp honey
  • Cinnamon to taste
  • 1 tsp baking powder
  • 4 pitted and chopped medjool dates
  • 1 tbsp coconut oil plus extra to grease pan


Preheat the oven to 350F.

Blend the almonds into a paste (alternatively use about 3/4 cup almond butter). Then add the sliced apples, orange juice and a generous amount of cinnamon and blend until smooth and thick. I use a Nutribullet and it gave the batter a really fluffy texture. You will likely need to add the apples in two batches if using this machine.

In a separate bowl whisk the eggs with the molasses, honey and vanilla essence until well combined. Add in the apple and almond batter, flaxseed meal, baking powder and coconut oil and hand beat until well combined. Stir in the chopped dates then pour the batter into a greased 8×8 inch baking dish and bake for about 35 minutes until edges are beginning to separate from the sides of the dish and cake is nice and golden.

Allow to cool completely before slicing.


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