Sticky Date Cake
Gluten-free · Dairy-free option · Refined sugar-free
Makes 9 large or 12 small pieces
Sticky date cake is one of the best cake flavours. I distinctly remember having it at school functions growing up, and if there were leftovers, they’d get served up in the cafeteria the next day. A true highlight of my school day.
This version is soft, moist and full of that lovely caramelised date flavour, with a salty-sweet topping that takes it from very good to why have I eaten half the cake?
And somehow, despite being made with almond flour, dates and coconut sugar, it tastes like a proper sticky date cake. No sad “healthy cake” energy here.
This is by far my most popular recipe on FeedingLara, so if you've somehow made it this far without trying it, I think it's time.
Why you'll love this recipe
Actually tastes like sticky date cake. Soft, moist and properly caramel-y.
The easiest caramel topping. Three ingredients, 30 seconds in the microwave and you're done.
Gluten-free and easy to make dairy-free. Just use coconut oil instead of butter.
Perfectly moist. Almond flour + dates are doing a lot of good work here.
Freezer friendly. And I highly recommend warming up a piece before eating it.
A few notes before you start
A couple of little things make all the difference with this recipe.
First, don't overbake it. The cake should be cooked through, but still lovely and soft in the middle. Start checking around the 30-minute mark - a knife should come out clean, but you don't want to leave it in there any longer than necessary. The almond flour and dates are what give this cake that gorgeous moist texture, so we want to keep it that way.
Secondly, don't skip the baking soda when you heat the dates. It helps soften the dates and makes them much easier to mash into that sticky, caramel-y mixture that forms the base of the cake.
And finally... the salted caramel is not optional in my opinion. Technically, yes, you could leave it off. But then you'd just have date cake, and we came here for sticky date cake!
GLUTEN-FREE STICKY DATE CAKE
Ingredients
For the cake
1 cup pitted dates
1 cup hot water
½ tsp baking soda
1½ cups almond flour
½ cup tapioca flour
½ cup coconut sugar
1 tsp baking powder
1 tsp cinnamon
½ tsp mixed spice, optional
½ tsp salt
1 egg
2 tbsp melted butter or coconut oil
For the salted caramel
2 tbsp smooth nut butter or tahini
1 tbsp maple syrup
1 tbsp melted coconut oil or butter
Salt, to taste
Ingredient Notes
Dates
Dates are the star of the show here. They provide the sweetness, sticky texture and that deep caramel flavour that makes this cake taste like proper sticky date pudding.
I use pitted dates because I enjoy my baking without the occasional surprise tooth-breaking experience.
Almond flour
Almond flour is a big part of what makes this cake so soft and moist. It also gives the cake a lovely richness without needing much added fat.
I wouldn't substitute the almond flour in this recipe - it plays a pretty important role in the texture.
Tapioca flour
Tapioca flour helps give the cake a little more structure alongside the almond flour while keeping the texture soft.
I've had lots of people tell me that 1:1 gluten-free flour or regular flour works well as a substitute if you can't find tapioca flour. I haven't tested every flour myself, so the texture may vary slightly, but it's a handy swap.
Coconut sugar
Coconut sugar gives the cake a lovely caramel-y flavour that works particularly well with the dates.
You can substitute another granulated sugar if needed, although the flavour and colour may be slightly different.
Mixed spice
Mixed spice is optional, but I love the extra warmth it gives the cake.
If you can't find mixed spice where you live, pumpkin pie spice works well. You can also just add a pinch of nutmeg alongside the cinnamon.
Butter or coconut oil
Either works beautifully. Butter gives the cake a slightly richer, buttery flavour, while coconut oil keeps it dairy-free.
Nut butter or tahini
Both work in the caramel. Nut butter makes it sweeter and more traditional, while tahini gives the topping a slightly more savoury flavour — which I personally love with the sweet dates.
Method
Make the cake
Preheat your oven to 180°C and line a square baking dish with baking paper.
Add the dates, hot water and baking soda to a medium-sized microwave-safe bowl. Microwave for 1 minute.
Mash the dates with a fork until you have a thick, mostly smooth but slightly chunky mixture. There shouldn't be any water sitting separately - just a gloriously sticky date mixture that you will probably want to eat by the spoonful.
In a separate bowl, combine the almond flour, tapioca flour, coconut sugar, baking powder, cinnamon, mixed spice and salt.
Add the date mixture to the dry ingredients and mix to combine.
Whisk the egg, then add it along with the melted butter or coconut oil. Mix well.
Pour the mixture into your lined square baking dish and smooth the top.
Bake for 30-35 minutes, or until a knife inserted into the centre comes out clean.
Don't over-bake it! You want the cake to stay lovely and moist.
Let the cake cool slightly while you make the caramel.
Make the salted caramel
Add the nut butter or tahini, maple syrup, melted coconut oil or butter and salt to a small microwave-safe dish.
Microwave for 30 seconds, then stir until smooth.
Pour over the slightly cooled cake and spread across the top.
Finish with a little extra salt.
Then cut yourself a piece and enjoy something INCREDIBLE.
Substitutions
Tapioca flour: Swap for the same amount of 1:1 gluten-free flour or regular flour. This is a substitution readers have reported works well.
Mixed spice: Use pumpkin pie spice, or simply add a pinch of nutmeg alongside the cinnamon.
Butter: Use coconut oil to make the recipe dairy-free.
Nut butter: Tahini works beautifully in the caramel if you want a nut-free option.
Storage
Store in an airtight container at room temperature for a few days, or refrigerate or freeze for longer storage.
If refrigerated or frozen, microwave for around 30 seconds before eating. The cake becomes lovely and soft again and the caramel gets all gooey.
I actually love this one slightly warm.
Frequently Asked Questions
Can I make this cake dairy-free?
Yes! Use coconut oil in both the cake and caramel instead of butter.
Is this cake gluten-free?
Yes, when made with gluten-free tapioca flour. If using a 1:1 gluten-free flour as a substitute, check that the blend is certified gluten-free if that's important for you.
Can I use regular flour?
Yes. Readers have reported success replacing the tapioca flour with the same amount of regular flour. Keep the almond flour as written.
Can I make this without the caramel?
You can. I personally wouldn't.
Can I freeze it?
Absolutely. Store it in an airtight container and thaw individual pieces as needed. Give them a quick 30-second microwave before eating.
Why is my cake dry?
Almost certainly overbaking. Start checking around 30 minutes and take it out as soon as a knife comes out clean. The cake will continue to firm up as it cools.
Can I use tahini instead of nut butter?
Yes! Tahini makes a delicious salted caramel topping and works particularly well if you want to keep the cake peanut-free.
How should I serve it?
Warm, with plenty of salted caramel and an unnecessary amount of extra flaky salt.
Highly recommend. And just maybe, vanilla ice cream!
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Leave a comment if you enjoyed this recipe or made any substitutions! I always love hearing from you all.
Lara xx
