If comfort had a flavor, this Persian Date Cake would be it. Moist, tender, and subtly spiced, it’s a cake that feels like a warm hug on a cool afternoon.
Naturally sweetened with dates and infused with cinnamon and cardamom, every bite captures that signature Middle Eastern warmth — simple ingredients, elevated through balance and tradition.
Table of Contents
Why You’ll Love This Persian Date Cake
This cake brings a taste of Persia to your kitchen — fragrant, soft, and wholesome.
- Moist and tender: The soaked dates melt into the batter for a rich, luscious crumb.
- Perfectly spiced: Cinnamon and cardamom make it deeply aromatic.
- Naturally sweet: No need for heavy frosting — the flavor shines on its own.
- Simple ingredients: Pantry staples come together beautifully.
- Ideal with tea or coffee: Perfect for brunch, afternoon snacks, or dessert.
When I first baked this cake, it reminded me of visiting an old family friend from Iran who would serve something similar with black tea and pistachios. The scent of cardamom filled the air before the cake even came out of the oven.
That memory stuck — warm, generous, and full of connection. Now, I bake this anytime I want to slow down and savor something made from the heart.
If you enjoy the gentle sweetness and spice of my Persian Orange Cake, this one brings that same cozy flavor with a richer, date-filled twist.
Ingredients You’ll Need
Base Ingredients:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup unsalted vegan butter or oil (either works beautifully)
- ½ cup brown sugar
- 2 eggs or egg replacer
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Garnish:
- Powdered sugar or chopped nuts
(My tip: Add a sprinkle of pistachios before baking for a pop of color and crunch.)
Step-by-Step Instructions
- Prepare the date mixture:
Combine chopped dates, boiling water, and baking soda in a bowl. Let it sit for 10–15 minutes until softened and slightly cooled. - Mix the wet ingredients:
In another bowl, whisk together melted butter, brown sugar, eggs (or replacer), and vanilla until smooth. - Blend and combine:
Stir in the softened dates with their soaking liquid. Mix well. - Add dry ingredients:
Sift in flour, cinnamon, cardamom, baking powder, and salt. Stir until just combined — do not overmix. - Bake:
Pour batter into a greased 8-inch round or loaf pan. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean. - Cool and serve:
Allow to cool slightly before dusting with powdered sugar or topping with nuts.
Quick Reminders:
- Soaking the dates makes the cake moist — don’t skip that step.
- Cardamom adds authenticity; use freshly ground for best flavor.
- Let it cool before slicing — it firms up beautifully as it rests.
Expert Tips for Success
- Use Medjool dates for a rich caramel flavor.
- For a dairy-free version, stick with oil — it keeps the crumb extra soft.
- Want more texture? Fold in chopped walnuts or pecans.
- A drizzle of honey or tahini makes it an elegant tea-time treat.
- Serve warm with whipped cream or Greek yogurt for a comforting twist.
If you love fragrant desserts like this one, you’ll also enjoy my Cardamom Panna Cotta — it shares the same elegant balance of spice and sweetness.
Serving Suggestions
This Persian Date Cake is as versatile as it is flavorful.
- Serve warm with a scoop of vanilla ice cream.
- Pair with strong black tea, coffee, or Turkish tea.
- Add a dollop of whipped cream and a sprinkle of pistachios.
- Top with orange zest for brightness.
- Serve alongside fresh fruit or berries for a lighter dessert plate.
For something a little more decadent, try pairing it with my Pistachio Mascarpone Layer Cake — together they create the ultimate Middle Eastern dessert spread.
Storing and Reheating
How to Store It
- Store at room temperature for up to 3 days, covered tightly.
- For longer storage, refrigerate for up to 5 days.
How to Reheat It
- Warm slices in the microwave for 10–15 seconds or in a low oven for 5 minutes.
- Add a drizzle of honey or a pat of butter for extra moisture when reheating.
(Jake’s tip: This cake tastes even better the next day — the spices deepen beautifully overnight.)
Nutrition (Per Serving)
- Calories: 285
- Protein: 4g
- Carbohydrates: 38g
- Fat: 13g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 26g
- Sodium: 150mg
- Calcium: 30mg
- Iron: 1mg
This cake is naturally energy-rich and packed with fiber and minerals from the dates — sweet, satisfying, and nourishing all at once.
Frequently Asked Questions
Can I make this cake vegan?
Yes! Simply use oil instead of butter and your favorite egg replacer — it turns out just as fluffy.
Can I use whole wheat flour?
You can substitute half the flour for whole wheat; it adds nuttiness and depth.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend — the texture stays soft.
Final Thoughts
My Persian Date Cake is a celebration of warmth, simplicity, and flavor. It’s the kind of dessert that doesn’t need frosting or fanfare — just good ingredients, patience, and love. Every slice tells a story of comfort and heritage, wrapped in the aroma of cinnamon and cardamom.
Whether it’s served for guests or enjoyed with tea on a quiet afternoon, this cake has a way of slowing time and soothing the soul.
- Always soak your dates — that’s the secret to moisture.
- Don’t overmix; keep the texture tender.
- Let the spices shine — that’s where the magic lives.
And if you want another beautiful, spiced dessert, try my Blackberry Velvet Cake — it’s equally rich and indulgent, with a fruit-forward twist that perfectly complements this Persian classic.
Persian Date Cake
Ingredients
Equipment
Method
- Combine chopped dates, boiling water, and baking soda in a bowl. Let sit for 10–15 minutes until softened and slightly cooled.
- In a separate bowl, whisk melted butter or oil with brown sugar, eggs (or egg replacer), and vanilla until smooth.
- Stir the softened dates and soaking liquid into the wet mixture until combined.
- Add flour, cinnamon, cardamom, baking powder, and salt. Stir gently until just combined; do not overmix.
- Pour batter into a greased 8-inch round or loaf pan. Bake at 350°F (175°C) for about 33 minutes, until a toothpick comes out clean.
- Cool slightly, then garnish with powdered sugar or chopped nuts before serving.
Nutrition
Notes
- For best flavor, use Medjool dates and freshly ground cardamom.
- This cake improves in flavor the next day as the spices deepen.
