Healthy Flourless Date and Walnut Breakfast Cake
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.
Okay, mum.
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
Ingredients
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 tablespoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 cup milk of choice I used unsweetened almond milk
- 1 flax egg can sub for 1 large egg if not vegan
- 1 teaspoon vanilla extract
- 6 tablespoon 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 tablespoon finely chopped walnuts
- 2 tablespoon raisins
Paleo option
- 1/2 cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 cup unsweetened applesauce
- 1/2 teaspoon baking soda
- 1/4 cup maple syrup can sub for honey or agave
- 1/4 cup almond butter can sub for cashew butter or coconut oil
- vanilla extract
- 4 large eggs whisked lightly
- 2 tablespoon medjool dates chopped
- 2 tablespoon raisins
- 2 tablespoon chopped walnuts
For the cinnamon frosting
- 3 scoops vanilla protein powder see recommendations above
- 1 teaspoon cinnamon
- 1-2 tablespoon granulated sweetener of choice optional
- 1-2 tablespoon nut butter of choice optional
- Milk of choice to form batter
For the general cream cheese frosting
- Dairy free cream cheese can sub for any cream cheese
- 2 tablespoon granulated sweetener of choice
- 1 tablespoon cinnamon
- Coconut cream frosting
Instructions
- 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.
Notes
More delicious breakfasts? Gotcha covered!
Healthy Flourless Blueberry Breakfast Muffins
Healthy Breakfast Cookie Dough for One
Healthy Banana Oat Greek Yogurt Breakfast Cookies
I love that your mom is so connected to her heritage! I think it is so cool you got to grow up learning about your heritage.
🙂 Thanks Kate! One of the perks of coming from a mixed background!
Your frosting looks awesome. Love that it’s got cinnamon in it 😉
Always cinnamon- It’s one of my favorite spices!
The next time I go to our local Persian grocery store, I’m for sure getting dates and walnuts. I trust your mom. Also, I think my mom would love this cake (esp. with your coconut cream frosting)!
I don’t think I’ve ever eaten a date on its own. If I did, it was cold and hard…like my heart. I DID try a bacon-wrapped, goat cheese-stuffed date a couple weeks ago and that was amazing!!
Dates and walnuts were my favorite oatmeal mix-ins as a kid, so this cake is like childhood. Yesss. I still love dates, but since they’re so sweet, if I’m eating them straight-up, I always add savory stuff… like nut butter and bacon. Bacon is a good choice.
Bacon NEEDs to be added with dates…you’ve got me inspired!
Wait, you have a local Persian grocery store? I’m jealous!
I’m glad you’ve acknowledged your type of heart.
Your mom would kill me. The only dates I’ve ever bought are the ones that are the Sun maid pre-chopped ones haha. I’ve never eaten them on their own, but I bet they taste good in breakfast cake!
WHAT. You are a fail Persian.
Wait. Cake for breakfast? Say what? Yes, please! But only if it’s before 10:30. After 10:30, that cake becomes lunch. 😉 Seriously, though, good looking cake here, mate. Like you, I’m not a fan of dates by themselves, but I can totally roll with them inside of baked goods. Baked goods topped with cinnamon frosting that is.
That frosting needs it’s own recipe…it gets eaten by the spoon ALL the time
wait now I really want to buy some persians dates! I also am not a fan of eating dates by themselves but they are pretty magical in baked goods and this cake looks pretty darn magical! Your Mom sounds so hilarious lol.
Haha, my mum is okay…sometimes. You need to try Persian dates- Game changer!
I like this canoodling you’ve got going on here… breakfast cake is always a win in my book.
Hahahaha canoooooodling. Best. Word.
I got into dates for a while when I scored a bag of them on sale. When I finished the bag, I simple didn’t get more. I most often use them in baked goods so this recipe looks great!
Thanks Ellie- I think you’d love it!
Agree that dates alone don’t do it for me but in baked goods they really shine! Need to use them more, I get a bit lazy 🙂
YES! I need to expand my date palate!
This looks amazing! And dates? I’m obsessed, always have been…they’re an idea pre-workout energy boost and medjool dates stuffed with almond butter for life. Can’t wait to try this!
Thanks Deryn, it’s a great recipe.
Dates are addictive with peanut butter. I dare you to try it. Anyways, I love putting them in truffle recipes but yes, they’re a bit too sweet on their own! This breakfast cake is really interesting because I never would’ve thought of putting them in a cake with walnuts! Yummy!
I have tried it, but I might need to give it another go!
I love the cinnamon frosting, and will probably use the cream cheese option.
🙂 Thanks, Joanne- I think you’d enjoy this!
Dates and walnuts, a top notch combo! Hope mine comes out alright even though I just have boring ol’ regular dates 😉
Haha they will turn into a cow.
I love love love dates and dried fruit in general. When I went to Turkey, I pretty much subsisted off dried dates and figs. And I agree with your mum…they taste different over there!
Omg- Anywhere in the middle East, you’d get amazing dried fruits, you’ll need to try Persian ones, SO GOOD!
I’m a Dates junkie! I They are my favorite dried fruit. There are around 450 kinds of Dates! To be honest, the ones from Saudi Arabia are amazing, you have the dried ones, moist ones, dipped in Dates molasses, mini ones, fruitful ones.. the list is endless. I’m a recipe developer myself and been working with dates lately, coincidence! The pairing of walnuts is nice, next time you can try cardamom or anise powder to the dry mix, they work together extremely well!
If I ever travel to Australia, I’ll get you the real deal Dates!
Cheers from Kuwait!
Wait, 450?! Fala, that is crazy!
I’ll need to hunt those down from Saudi Arabia now!
Thanks for stopping by 🙂