Nutty Date Cake, version 2

Quick blurb to get my new followers (Hi!) up to speed: I’ve been tagged with two auto-immune conditions in the last 18 months. I kicked the first one into remission with steroids and an adapted diet. High on my own success, I started sneaking in trigger foods, which resulted in my feeling sicker and sicker, to the point where I was exhausted all the time. Tests confirm I have almost no Vitamin D in my body, as well as coeliac disease. Shopping in supermarkets and eating out have acquired a whole new level of insanity (socially phobic, I am). Who knew treats like chocolate mice and French fries in most restaurants have wheat in them (whaaaaa?). Another discovery? To make gluten-free foods palatable, a lot of them are loaded with sugar. Which makes me think I can live without them. I’m not trading one illness for another, thank you very much. So it’s back to basics, and the experimentation in the kitchen.#glutenfree #dairyfree #GF #DF #almond

Last week, I made a delicious (I say so myself) Nutty Date Cake, and this week, I adapted the recipe a little more. I wanted a fluffier result, so that I could slather it in purple fig jam.  I used what I had in the cupboard…

  • 1/2 cup dates and walnuts, ground pretty fine
  • 1 cup ground almonds
  • 1 medium egg
  • 1 teaspoon gluten-free baking powder
  • 1 tablespoon melted coconut oil

Heat oven to 180C/360F.

Mix all the dry ingredients, add the oil, then the egg (I just used a fork and did it by hand).

The batter/dough should all come together beautifully in a ball. Put in a small loaf tin, gently press down with the fork, and bake for 20-25 minutes. It came out with a lovely moist, cakey texture.

I think I may use this as my base recipe mix when I try adapting my Carrot Cake recipe. If you have any gluten-free/coeliac-friendly recipes you use, or have seen but haven’t tried, leave me a link and I will happily experiment for you.

Domesticated Momster


    1. Always! I went in to a bit of a tailspin after the last flare-up, but I talked myself out of it, and back on track now. Cleaned out the pantry yesterday. Got new clean foods in today. Small steps.


  1. I made a chocolate quinoa cake about two years ago, and it was DELICIOUS. Mind you, it costs 3x as much as flour cake, but there is no denying its yumminess.
    I don’t have Celiac, but I do pay attention to, and attempt to reduce inflammatory foods. It makes my arthritis much more manageable.
    Wheat in FRIES? That’s crazy talk! Why, I fried potatoes last night and never even looked at flour. I’ve read many accounts about unnecessary gluten in pretty much everything, I can see it’s a challenge. :/

    Liked by 1 person

  2. That sounds and looks really good, I’m an almond obsessive, most of the desserts I like have them in 🙂 I used to be a school cook (I may return to it, not sure yet) and have cooked for a variety of different food allergies. I’ll have to start putting up some of the recipes (mainly cakes) that worked really well.
    I’m reading the book ‘Gut’ at the moment, fermented foods are going to be my big experiment soon!


  3. This is really simple and looks like it tastes delicious! How did you know the changes would make it fluffier? They seem like pretty heavy ingredients.


  4. Oh yummy! Who doesn’t love all that nutty goodness? Sweet and crunchy go hand in hand. My mom suffers from no Vitamin D as well. And I know so many now with the coeliac disease. No fun. Thanks for linking up with #foodpornthursdays again. 🙂


  5. I CAN’T BELIEVE THERE’S NO FLOUR!! I’m bookmarking this page ☺
    Wheat in fries is either from seasoning (e.g. McCain Homefries) or they are fried in the same oil as things like chicken nuggets. Celiac disease is so restrictive 😕

    Liked by 1 person

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