Date Cake with Chocolate Tahini Glaze is the most moist and tender cake with the creamiest, frosting-like glaze.
This date cake is to die for! I really really like it! So much so, that I saved one mini bundt cake for myself. Well, it originally was for me to bring for my parents to try, since I was coming to Miami to visit them. But then, I accidentally/purposely ate half of it. So, I legit had the nerve to offer them half of a mini bundt cake to “try,” smh! My dad was like wow thanks, looking at my mom like, is this how we raised this chick??
Anyway, back to the cake…there’s really nothing too special about it. It’s quite simple and easy. But, the dates are so sweet and make the cake so tender and moist it really melts in your mouth. Plus, I had mine wrapped in plastic wrap for a couple days and it almost developed this sweet date like layer that made it even better!
Then that chocolate tahini glaze! I really am loving chocolate tahini! Bon Appetit had said it tastes like frosting, and I totally agree! But I love that tahini is actually kinda good for you. Makes the frosting element seem a little less….well, bad for you;-)
If you’re still in a chocolate tahini mood, you should also try our Easy Healthy Vegan Fudge Squares!
Date Cake with Chocolate Tahini Glaze is the most moist and tender cake with the creamiest, frosting-like glaze!
- 1 1/2 cups dates, pitted
- 1 1/2 cups water
- 1 teaspoon baking soda
- 1/2 cup butter, room temperature
- 1 cup sugar, white
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup tahini
- 2 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 2-4 tablespoons water
Preheat oven to 350 degrees F. Grease your mini bundt pans (8) or an 8"- 9" square pan and set aside.
In a small saucepan over medium-high heat, add water and dates and boil for about 5 min or until dates begin to turn to mush and fall apart.
Transfer date mix to a bowl and add baking soda and stir.
Add butter and sugar to the bowl of a standmixer, or use hand mixer to blend butter and sugar on medium-high speed until they are light and fluffy.
Add eggs one at a time, mixing after each until well incorporated. Add vanilla and mix well.
In a separate bowl, combine flour, baking powder and salt and stir. Then gradually add the dry ingredients into butter mixture until they are well combined.
Stir in date mixture until it is evenly distributed in the cake batter. Pour the batter until it is half way up to the top of each bundt pan. If using a cake pan you can pour it 2/3 of the way to the top.
Place mini bundt pans onto a baking sheet and bake for 20 min. If you use 8"-9" pan you may need an additional 10 min.
Pour all ingredients into a bowl and stir to combine. If you would like the glaze thinner use 4 T water. If you'd like it thicker add 2 T water and add as needed. Also, if you prefer less sweetness use only 2 T maple syrup and add more as desired.
Feel free to add 1/2 a cup of chopped nuts to the recipe. If you don't like chocolate, feel free to leave out the cocoa powder.