Cinnamon Roll Date Cake
Ingredients
12 medjool dates, pitted
1 cup (220g) boiling water
3 large eggs
½ cup (150g) maple syrup
1 tsp (5g) vanilla extract
¼ cup (50g) olive oil
1 cup (130-140g) all purpose einkorn flour
1 tsp (4g) baking powder
½ tsp (3g) baking soda
½ tsp (3g) salt
1 tsp (2g) cinnamon
Cinnamon Topping
2 tsp (4g) cinnamon
½ cup (105g) coconut sugar
2 tbsp (24g) coconut oil, melted
Glaze
Blend 1 cup coconut sugar + 1 tbsp arrowroot in a blender until powdery OR 1 cup (170g) powdered sugar (to keep it simple)
3 tbsp (40g) milk of choice
¼ tsp (1g) vanilla extract
Instructions
Preheat the oven to 350°F.
To make cinnamon topping, combine ingredients in a small bowl and mix well.
Add chopped dates to a small bowl with 1 cup boiling water for ten minutes. Transfer to blender or blend using an immersion blender until smooth.
Add date paste, eggs, maple syrup, olive oil and vanilla extract to a large bowl and whisk until thoroughly combined.
Fold in flour, baking soda, baking powder, salt and cinnamon until batter is smooth and uniform.
Transfer to a greased 9x9 baking dish then sprinkle the cinnamon mixture evenly over the top of the batter.
Bake for 35-45 minutes until a toothpick stuck into the center of the cake comes out with just a few crumbs.
To make glaze, combine ingredients in a small bowl and whisk well then drizzle generously over cake.
Storage
Refrigerator:
Cover tightly (foil or airtight container).
Store 3 to 4 days.
It will firm up in the fridge, becoming fudgier and denser.
To rewarm:
Scoop into a bowl and heat 20–30 seconds in the microwave.
Or warm the whole dish in a 300°F oven for 8–10 minutes until the center loosens up again.
