Date and Almond Cake with Strawberries


This is a incredibly moist and delicious gluten-free cake, which is naturally sweetened with soft and decadent medjool dates, giving it a wonderful caramel taste. I added the seasons Slovenian-grown strawberries, that were a beautiful addition to this nourishing cake. This recipe is perfect also for muffins or a regular sized cake tin. It’s an absolute must having it with coffee or tea.


  • • 4 free-range eggs
  • • 1 cup medjool dates, pitted
  • • ¼ cup extra virgin coconut oil, or butter
  • • 1½ tsp baking soda
  • • 1 tsp apple cider vinegar
  • • 2 cups ground almonds
  • 2 Scoops of Sunwarrior protein powder


To decorate

  • • pistachios or melted dark chocolate


Preheat the oven to 160C, and grease a loaf, cake or muffin tin.

Add the eggs, dates, coconut oil or butter, baking soda and vinegar in to a food processor or blender. Process for a minute or so, until the batter is smooth and creamy.

Place the ground almonds in a large mixing bowl then fold the wet mixture in until well combined, add strawberries. Spoon into the prepared loaf, cake or muffin tin.

If making a cake, bake for 40-45 minutes or until a skewer comes out clean when inserted. For muffins, bake for 25-30 minutes.


Inspiration from Petite Kitchen

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