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vegan date cake with peanut butter frosting

Vegan Date Cake

This moist, spongy vegan date cake is simple but delicious with a lovely, yet not overpowering taste of dates. Serve with or without frosting, it’s yummy in both ways!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American, British
Servings 9 slices


  • 70 g Dry dates softened in freshly boiled water
  • 60 g Sugar
  • 3 tbsp Golden syrup
  • 70 g Vegan margarine melted
  • 1 tsp Vanilla extract
  • 235 g Plain flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • a small pinch salt


  • Soak the dates in freshly boiled water for 20 to 30 minutes. Drain the dates and Keep 150ml of this date water, don't throw it away!
  • Preheat the oven to 177°C (gas mark 4) and line a 7 inch square tin with baking paper.
  • In a beaker or a bowl, blend the softened dates, sugar, golden syrup, vanilla extract and melted margarine together with an immersion blender until smooth.
  • Sift the flour, baking powder, baking soda and salt into a large mixing bowl and pour in the blended wet mixture. Mix until just combined with no lumps remained.
  • Pour in the prepared tin and bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow to cool down completely before serving.
  • If you are decorating with peanut butter frosting, mix 40g vegan margarine, 30g smooth peanut butter and 80g icing sugar in a bowl until creamy.
  • Spread the frosting on top of the cooled cake, sprinkle some chopped dark chocolate.


If your cake is not frosted, it will keep at room temperature up to 3 days. For the frosted cake, I recommend to store the cake in the fridge. Please store the cake in an air tight container!
Keyword easy vegan dessert recipe, vegan cake recipe, vegan cake recipe with less sugar, vegan date cake recipe, vegan dessert recipe with dates, vegan easy date cake