5 from 6 votes

Rich, moist, and date-sweetened, this flourless hazelnut date cake is egg-free, dairy-free, gluten-free, oil-free, refined sugar-free, and even more delicious with a drizzle of healthy caramel sauce!

Why You’ll Love This Recipe

Whether you’re hoping to break up festive feasting or craving a year-round dessert that’s both wholesome and indulgent, this hazelnut and date cake delivers. Naturally sweetened with dates, it has a deep, rich color and caramel-like sweetness that feels indulgent but wholesome. Oat flour keeps it gluten-free, nut/seed butter replace butter, and shredded apples add moisture and flavor.

Even better, this refined sugar-free, butter and oil-free, gluten-free, flourless cake still tastes great, especially when smothered in the optional healthy caramel sauce. Plus, it’s so easy to throw together – simple, delicious ingredients come together to create a truly special breakfast, snack, or dessert. My 11-month-old is obsessed with it, so I can confirm it’s definitely baby, toddler, and kid-approved.

Looking for more ‘healthier’ desserts? Try Snickers stuffed dates, healthy ‘Bounty’ bars, black bean brownies, and/or avocado chocolate pudding.

The Ingredients

Medjool dates: These are the best option – naturally plump, juicy, and sweet. Other dates may require additional soaking first and may not be as sweet or flavorful.
Dairy–free milk: I use canned coconut milk for more richness/moisture, but others work.
Apple: Use a crisp apple like Honeycrisp, Fuji, Braeburn, Gala, etc. Pear works too.
Tahini: This adds healthy fats and richness. Substitute with any runny nut/seed butter.
Vanilla extract: Use pure vanilla for the best flavor.
Ground oats: (AKA oat flour) This replaces regular flour in this flourless hazelnut cake. Buckwheat flour should work as well.
Ground hazelnuts: Make sure they’re fresh, raw, and in date.
Baking powder: Ensure it’s in date- for a fluffier flour and egg-free, vegan hazelnut cake.
Cinnamon
Salt

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

Optional Add-ins and Recipe Variations

Other nuts: Technically, this would work with any nut- like almonds, walnuts, pistachios, etc.
Dark chocolate: Use sugar-free chocolate if preferred, for richness.
Dried fruit: Raisins or cranberries add extra sweetness and chewy texture.
Citrus zest: Add a tablespoon of lemon or orange zest for subtle brightness.
Shredded coconuts: Add a few tbsp for extra texture and flavor.
Spices: Enhance the warmth with nutmeg and/or cardamom.

How to Make Hazelnut Date Cake

Heat the milk in a saucepan over medium heat until simmering. Meanwhile, pit the dates, place them in a bowl, and pour the milk over them to soak for 10 minutes.

Grate the apple using the large holes of a grater (or a grater disk in a food processor).

Blend the date and milk mixture, tahini, and vanilla on high speed until smooth and creamy. At the same time, preheat the oven to 356 °F/180 °C (top and bottom heat) and line an 8-inch (20cm) square baking pan with parchment paper.

In a large bowl, mix the date puree, grated apple, ground hazelnuts, oat flour, cinnamon, baking powder, and salt until thoroughly combined.

Spread the batter evenly in the prepared pan, smoothing the top, then sprinkling it with chopped hazelnuts.

Bake the date cake for 35-40 minutes, or until a toothpick/skewer inserted into the center of the cake comes out clean.

Allow the cake to cool completely on a wire rack, then slice it into squares or triangles.

Quick caramel sauce: Mix 1-2 tbsp of cashew butter/tahini with 1 tbsp date syrup and a little water to your desired consistency. Drizzle over the cooled hazelnut date cake, and enjoy!

Storage Instructions

Store: Once cooled, store the date and hazelnut cake in an airtight container at room temperature for 2-3 days or in a paper towel-lined airtight container in the fridge for 5-7 days.

Freeze: Freeze whole or sliced, wrapped in plastic wrap, for up to 3 months. Then, thaw in the fridge overnight or at room temperature for several hours.

What To Serve With It?

Enjoy a slice of this gluten-free hazelnut cake either alone or dolloped/spread with:

Homemade healthy ‘Nutella’
Hazelnut butter
Apple or berry compote
Dairy-free yogurt
Warm custard
A scoop of vanilla ice cream

FAQs

Do I have to peel the apple?

Not necessarily, as the peels will soften while baking, but they are still noticeable – so it’s up to you.

Can I add more sweetness?

Sure, you could add a little unrefined coconut sugar or date sugar if you’d like.

Could I use a different cake pan?

It should work in a 9-inch round springform pan, too. A loaf pan may also work. Adjust baking time accordingly.

Recipe Notes

Use the best dates: Medjool dates are plump and naturally very sweet – the latter being incredibly important as they’re the main sweetener in this hazelnut dessert.

In case of celiac disease: Use gluten-free oats and grind them yourself, or purchase gluten-free oat flour.

Measure the flour properly: Using a scale is preferable, but if you’re using cup measurements, spoon it into the cup rather than scooping to avoid adding too much and having a dense, dry cake.

Other Vegan Cake Recipes

2-ingredient flourless chocolate cake
Vegan chocolate lava cake
Sugar-free carrot cake
Vegan gingerbread cake
Sugar-free banana bread
Chocolate zucchini cake

If you try this healthy hazelnut date cake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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