This healthy flourless date and walnut breakfast cake is dense and slightly fluffy on the inside yet tender on the outside- The perfect filling breakfast! Made with no butter, oil, flour or sugar, this breakfast cake is naturally gluten free, vegan, dairy free, refined sugar free and comes with a tested grain free and paleo option!
“Mum, why did you bring back multiple packages of dates from Iran?”
“Dates here aren’t the same. Persian dates are different.”
“Yes, but you buy your dates from the PERSIAN GROCERY STORE. The packaging is in Farsi (the Persian language) too.”
“Stop being disrespectful. Your room is a mess.”
I’m not going to argue with my mum on this.
When it comes to dates, I am yet to try a variety which comes close to those produced and sold in Iran.
Growing up, it would be a tradition to have tea (invented by the Persians, according to mum) every morning with breakfast (a meal invented by the Persians, according to my mum), sweetened with dates instead of sugar (probably discovered in Iran, according to my mum…unless it’s being shunned in the media). The dates weren’t put IN the tea- They would be served on the side and you’d nibble at them between each sip of tea.
Besides the pairing with tea, I’ve never been TOO fond of dates (Persian or non-Persian) on their own. I find them to be a little annoying to eat and would rather choose some chocolate or even a soda over it. However, I think they are amazing in baked goods, specifically when paired with walnuts. Like dates, my mum claims Persian walnuts are superior to any other form out there.
Anyway, she also brought back unshelled walnuts (such a pain) with her dates, and gifted me ONE bag of each (don’t ask me how many she brought back…) and I, of course, opted NOT to enjoy them on their own. I initially had plans to make them into a muffin but thought my recent breakfast cake obsession needed some date and walnut canoodling. Hence, this healthy date and walnut breakfast cake was born!
This healthy flourless date and walnut breakfast cake is naturally sweetened and studded with dried fruit and nuts, making it the perfect filling and hearty breakfast option AND being healthy! Unlike traditional cakes, this flourless date and walnut version contains no butter, oil, flour (grains, if you opt for the paleo option!) or sugar but you’d never be able to tell! It’s lightly dense and fluffy on the inside while being tender on the outside. It’s also suitable for those following a vegan, gluten free, dairy free, refined sugar free and paleo lifestyle!
HACK! To give a boost of protein, I made a vanilla protein frosting (as pictured) using as always the vegan protein powder, paleo protein powder and casein protein powder (all work great!) but it works very well using basic coconut cream whipped with coconut palm sugar- If frosting ain’t your thing, it can be completely omitted!
Make this healthy flourless Date and Walnut breakfast cake and unless you’ve tried a Persian date yet, you haven’t lived.
Just kidding, but if you see my mum, say that.
Healthy Flourless Date and Walnut Breakfast Cake
For the Original option
- 2 1/4 gluten free rolled oats ground into a flour (2 cups total)
- 1/2 cup granulated sweetener of choice I used Norbu, a monk fruit blend
- 1 T baking powder
- 1 T cinnamon
- 1 tsp nutmeg
- 1 cup milk of choice I used unsweetened almond milk
- 1 flax egg can sub for 1 large egg if not vegan
- 1 tsp vanilla extract
- 6 T nut butter of choice melted (I used smooth almond butter)
- 1/4 cup chopped medjool dates ensure the dates are on the softer side
- 2 T finely chopped walnuts
- 2 T raisins
For the cinnamon frosting
- Preheat the oven to 350. Grease a 9 x 9 loaf pan with cooking spray, oil or butter and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed. Stir through the dates, raisins and walnuts and mix well.
- Transfer the batter to the loaf pan or baking dish. Bake for 30-35 minutes (PALEO Option- 45-50 minutes) or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
To make the frosting
- Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.
More delicious breakfasts? Gotcha covered!