Medjool Date Coffee Cake
Serves 16
20 mins prep
55 mins cook
75 mins total
A delicious gluten-free and dairy-free medjool date coffee cake made with a date base and topped with a crunchy oat and almond flour crumble. Optionally finished with a sweet glaze, this cake is perfect for any occasion.
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1: Preheat the oven to 350°F. 2: Add dates to a small bowl with 1 cup boiling water for ten minutes. 3: Transfer to a blender along with the water and blend until smooth. 4: In a large bowl, add date paste, eggs, maple syrup, olive oil, and vanilla extract, whisking until thoroughly combined. 5: Fold in flour, baking soda, baking powder, salt, and cinnamon until the batter is smooth and uniform. 6: To make the crumble topping, combine ingredients in a medium-sized bowl and mix well. 7: Transfer the batter to a greased 9x9 baking dish then sprinkle the crumble mixture evenly over the top. 8: Bake for 45-55 minutes until a toothpick stuck into the center comes out clean. 9: To make glaze, combine ingredients in a small bowl and whisk well, then drizzle over the cake.
