This Oatmeal Date Cake with Chocolate Glaze is egg and dairy free, and low in fat and refined sugar. But you wouldn’t know it.
Most of the sweetness comes from dates, which – while high in natural sugars – are an great source of fiber and many vitamins and minerals.
Dates, cocoa and a touch of coffee work together to create an intense chocolate flavor in the glaze that tops the cake.
It will do just fine for breakfast or dessert.
The hardest part is chopping the dates – just remember to rub your knife with a bit of oil, and they won’t stick to your blade.
- 1 cup / 250 ml oatmeal
- 1/4 cup / 60 ml vegetable oil
- 1/4 cup / 60 ml brown sugar
- 1/2 teaspoon / 2.5 ml salt
- 1-1/2 cups / 375 ml boiling water
- 1 cup / 250 ml whole wheat flour
- 1 teaspoon / 15 ml baking soda
- 1 teaspoon / 15 ml baking powder
- 1 teaspoon / 15 ml cinnamon
- 1 cup / 250 ml chopped dates
- 1/4 cup / 60 ml chopped dates
- 2 tablespoons / 30 ml cocoa
- 1 teaspoon / 5 ml instant coffee granules
- 1/2 cup / 125 ml boiling water
Lightly grease an 8x8-inch baking pan.
Put oatmeal, oil, brown sugar and salt in mixing bowl. Pour boiling water over and let sit until the mixture has cooled.
While the oatmeal is cooling, stir together flour, baking soda, baking powder and cinnamon.
Preheat oven to 350 degrees F / 176 degrees C.
Stir flour and chopped dates into cooled oatmeal mixture. Spoon into baking pan and smooth top.
Bake for 25-30 minutes, or until cake is lightly browned and tests clean when a toothpick is inserted in the center.
Remove from oven and place pan on a cooling rack. Let cake cool completely, then spread Mocha Glaze over.
Mix dates, cocoa and coffee granules in small bowl. Pour boiling water over and stir thoroughly. Let sit until the mixture has cooled and the dates are soft.
Mash dates with the back of a spoon. (If you want a very smooth texture you can process the glaze in a food processor.)
Place mixture in a small pan and heat over medium-low heat until the glaze thickens. This should take about 5 minutes. Stir frequently to keep the glaze from sticking.
Remove from heat and let cool. Spread cooled glaze over cake.
Try adding 2 teaspoons / 10 ml of grated orange rind to the cake. Stir it in with the flour and dates when they are added to the oatmeal mixture.