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Mini Date Cakes with Sticky Maple Glaze

Course Breakfast, Dessert
Keyword vegan, whole grain

Ingredients

Wet Ingredients

  • 10 pitted Medjool dates
  • ½ cup (118 ml) full-fat coconut milk
  • ½ cup (108 g) coconut oil, melted
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup (120 g) white whole wheat flour
  • 1 Tbsp cinnamon
  • ½ Tbsp nutmeg
  • 1 ½ tsp baking powder
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp cardamom

Maple Glaze

  • ½ cup (120 ml) maple syrup
  • 2 Tbsp (28 g) coconut oil
  • 1 (15-oz) can full-fat coconut milk
  • 1 tsp salt
  • 2 tsp (10 ml) vanilla extract

Toppings

  • ½ cup (87 g) toasted pecans, chopped
  • Flaky sea salt

Instructions

For the Cakes:

  • Place the dates in a heatproof bowl and cover with boiling water. Set them aside to soak and soften for at least 20 minutes. Once the dates are soft, drain the water, and transfer the dates to a food processor. Add the coconut milk, melted coconut oil, and vanilla extract, and blend until a creamy paste is formed.
  • Preheat the oven to 375°F, and grease mini bundt cake pan(s) or molds. Alternatively, you can use a muffin tin.
  • In a separate mixing bowl, whisk together the dry ingredients. Add the dry ingredients to the date mixture in the food processor, and blend until combined. Transfer the batter to the prepared cake pan(s), filling the mold about ¾ full.
  • Bake the cakes for 10-18 minutes, or until a toothpick inserted in the center of the cake comes out clean. Baking time will vary depending on the size of your mini bundts.
  • Remove the cakes from the oven, and transfer them to a cooling rack to cool completely before inverting. In the meantime, prepare the maple glaze.

For the Maple Glaze:

  • Combine the maple syrup, coconut oil, coconut milk, salt, and vanilla in a saucepan, and bring to a boil, then reduce to medium-high heat, and continue stirring frequently until the sauce thickens and reduces. This takes 20-25 minutes.

To Finish:

  • Drizzle the warm maple glaze over the cakes, then top with the toasted pecans and a sprinkle of flaky sea salt.