Moist Medjool Cake


While fiddling with vegan baking a year ago, I discovered the power of the date.  Moist and heavy crumbs are some of its magic gifts.  I played with transforming them into a cake and was stopped dead in my tracks upon this combination of ingredients.

Utterly divine.

From wrinkly and creepy to brown and squishy, dates forever shall be known as more than just the romancer of grandmas after this cake.  As a matter of fact, no one will be able to tell what the heck is in it, aside from obvious deliciousness.  And I’d strongly recommend reserving that reveal until after reception of the ooohs and ahhhs.

After all, we live for the oooohs and aahhhhs.  Why deprive ourselves of one due to a prejudiced palate?

Who knew such a crinkly fruit could be such a sweet and moist powerhouse of a baking weapon?


I’m scared to say this.

But it is THE best raw batter I’ve tasted so far- from cakes to cookies to brownies.  Now, this would be true only if I was willing to risk the threats of raw baking batter….

And I will chose not to divulge what decision I made.  I may or may not have been like a possessed fiend wrestling the wire prison of my whisk as it attempted to restrain my tongue from the gooey remnants of batter caged within.

May.  Or may not.

This cake only grows in comforting moistness the longer it remains uneaten.  A day later allows the flavors to intensify and the texture to become more and more mouthwatering. Topped with chocolate satin and paired with a walnut crunch, this cake is balanced to a “T” and is primed for any yearning party.

Come young, come all (sorry old people, it’s time to share):

Do not judge a fruit by its cover.


Do smile at perfection.


Man your station.

set up2

Gloss-ify the golden.


Pour, drape and drizzle your way to a chocolate fantasy.


No words needed.


Don’t tell anyone what makes this a full-bodied, moist crumb of a cake.


fork2Moist Medjool Cake

A show-stopper of a cake, this gem is palate perfection in every way.  A nutty walnut crunch adds to the moist, heavy cake crumb and deep cocoa flavor to flirt with any hungry belly.  This cake becomes more and more moist as time passes so you are out of luck if you hope things will go bad overnight to avoid eating them.  It will call to you.  And you will be helpless in answering.


  • 1 1/4 C water
  • 1 C chopped medjool dates
  • 1 tsp baking soda
  • 1/2 C butter, softened
  • 3/4 C sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 C flour
  • 1/4 tsp fine sea salt
  • coarsely chopped walnuts, for topping the completed cake


  1. Preheat oven to 350F.  Grease a 9 inch cake pan, line the bottom with parchment paper and then grease with butter again.
  2. Place water and dates in a pot on stove.  Bring to a boil and keep it there for one minute.  Reduce heat and cook for 5 minutes without boiling.  Remove from heat and allow to cool to warm.  Blend this mixture in a food processor and set aside.
  3. In a new bowl, cream butter and sugar together until fluffy.  Beat in eggs one at a time.  Then add vanilla and stir.  Whisk together the flour, salt and baking soda before stirring into the egg mixture.  Once the flour and egg mixture are just combined, stir in the warm dates.
  4. Place batter in the prepared pan and bake 25-30 minutes or until a toothpick comes out with a few crumbs still on it.
  5. Allow to cool 15 minutes before inverting and cooling on a rack.
  6. Top with a chocolate frosting or icing of your choice, a sprinkle of chopped walnuts and enjoy!  (I used a satiny chocolate glaze)
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One Response to Moist Medjool Cake

  1. Baker Boonce says:

    This looks decadent!

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