Name: Persian Date Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Persian
Ingredients: 1 cup pitted Medjool dates, chopped; 1 cup boiling water; 1 tsp baking soda; 1/2 cup neutral oil (like sunflower or avocado); 3/4 cup coconut sugar or brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 tsp ground cardamom; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1 tsp baking powder; 1/2 cup chopped walnuts (optional)

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A tender, aromatic cake infused with sweet Medjool dates, warm cardamom, and earthy walnuts, this Persian Date Cake brings the cozy flavors of the Middle East into my kitchen. It’s simple to make, naturally sweetened, and perfect for serving with tea or coffee. Whether I’m baking for a quiet afternoon or a festive gathering, this cake is always a comforting hit.

Persian Date Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup pitted Medjool dates, chopped

1 cup boiling water

1 teaspoon baking soda

½ cup neutral oil (like sunflower or avocado)

¾ cup coconut sugar or brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon salt

1 teaspoon baking powder

½ cup chopped walnuts (optional)

Directions

I preheat my oven to 350°F (175°C) and grease either a loaf pan or an 8-inch round cake pan.

I mix the chopped dates with boiling water in a bowl, then stir in the baking soda and let it sit for 10 minutes to soften.

In a large bowl, I whisk the oil and sugar until smooth.

I add the eggs one at a time, beating well after each, then stir in the vanilla.

I add the softened date mixture (liquid included) and mix it in.

In a separate bowl, I sift together the flour, cardamom, cinnamon, salt, and baking powder.

I gently fold the dry ingredients into the wet ingredients until just combined.

I stir in the chopped walnuts if I’m using them.

I pour the batter into the prepared pan and smooth the top.

I bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: Approximately 260 kcal per serving

Variations

I sometimes swap walnuts for pistachios for a brighter, more Persian twist.

To make it gluten-free, I use a 1:1 gluten-free flour blend.

For added richness, I’ve stirred in a few dark chocolate chips.

If I want a vegan version, I replace eggs with flax eggs and use a plant-based sweetener.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week, though I always bring it to room temperature before serving. It also freezes beautifully—I slice it first, wrap individually, and thaw as needed. If I want it warm, I reheat a slice in the microwave for about 15–20 seconds.

FAQs

How do I know when the date cake is fully baked?

I check by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. Overbaking can dry it out, so I start checking at 35 minutes.

Can I use other types of dates instead of Medjool?

Yes, but Medjool dates are softer and sweeter. If I use drier dates, I soak them longer or add a bit more water to soften them properly.

Can I reduce the sugar in this recipe?

Absolutely. I’ve made it with ½ cup sugar instead of ¾, and it still turns out moist and flavorful thanks to the dates.

Is this cake good for breakfast?

Definitely. It’s gently sweet and hearty, especially with a cup of coffee or tea. I love a slice in the morning with some yogurt or nut butter on the side.

Can I bake this in muffin tins?

Yes, I’ve made them as muffins before. I reduce the bake time to about 18–22 minutes and check for doneness with a toothpick.

Conclusion

This Persian Date Cake is everything I love in a homemade treat: warm spices, natural sweetness, and simple steps. Whether I’m baking for guests or just treating myself, it always delivers comfort and flavor. I come back to this recipe again and again—it’s easy, reliable, and always leaves the kitchen smelling incredible.

Recipe:

Persian Date Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A tender, spiced Persian Date Cake made with sweet Medjool dates, warm cardamom, and crunchy walnuts. Naturally sweetened and perfect with tea or coffee, it’s an easy, one-bowl dessert that brings comforting Middle Eastern flavors to any occasion.

Instructions

Preheat oven to 350°F (175°C) and grease a loaf pan or 8-inch round cake pan.
In a bowl, mix the chopped dates with boiling water, stir in baking soda, and let sit for 10 minutes.
In a large bowl, whisk together oil and sugar until smooth.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Add the softened date mixture (including the liquid) to the wet ingredients and mix well.
In a separate bowl, sift together flour, cardamom, cinnamon, salt, and baking powder.
Gently fold the dry ingredients into the wet mixture until just combined.
Stir in chopped walnuts, if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.