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Moist Persian Date Cake with Rich Cinnamon and Cardamom Spice

A delightful, moist cake that combines sweet Persian dates with rich cinnamon and cardamom spices, creating a comforting dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Middle Eastern, Persian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup pitted dates, chopped Use Medjool for the best flavor
  • 1 cup boiling water Don’t skip this step; it softens the dates
  • 1 teaspoon baking soda
  • ½ cup unsalted vegan butter or oil Room temperature butter works best; I love using Earth Balance for a vegan option
  • ½ cup brown sugar Light or dark works—choose based on your preference
  • 2 pieces eggs or egg replacer I’ve had great results with 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract Always go for pure; it makes a difference!
  • 1 cup all-purpose flour I use King Arthur Flour for its quality
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • to taste Powdered sugar or chopped nuts for garnish optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C): Grease an 8-inch round or square baking dish with a little butter or cooking spray.
  2. Prepare the Dates: Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10-15 minutes to soften.
  3. Cream the Butter and Sugar: In a separate bowl, cream together the unsalted butter and brown sugar until it's light and fluffy (about 3-4 minutes).
  4. Add the Wet Ingredients: Beat in the eggs (or egg replacer) and vanilla extract until well blended.
  5. Combine the Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, baking powder, and salt.
  6. Mix the Batters: Stir the soaked date mixture into the wet ingredients, then gradually fold in the dry ingredients until just combined.
  7. Bake: Pour the batter into the prepared baking pan and smooth the top evenly. Bake for 30-35 minutes.
  8. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. Garnish: Dust with powdered sugar or sprinkle with chopped nuts if desired before serving.

Notes

Keep an eye on the cake after around 25 minutes; every oven is a bit different! For extra moisture, I sometimes add a tablespoon of maple syrup into the batter.