Peanut Butter Date Cake
Posted: | Categories: Recipes | Tags:cakes jewish holidays kid-friendly
Peanut Butter Date Cake
Melissa Ben-Ishay
The peanut butter-date combo is elite. Adding chocolate just makes it even better. This cake was such a delicious surprise, with caramel-like sweetness from the dates and brown sugar, and the most incredible chocolate topping. Spread the chocolate on top (maybe even add a swirl of peanut butter) and eat for breakfast or dessert.
Ingredients
- 13 medjool dates, pitted
- 3 eggs
- ⅓ cup avocado oil
- ½ cup light brown sugar
- 1 teaspoon vanilla paste
- 1/2 cup smooth peanut butter
- ¼ cup Greek yogurt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
For the glaze
- 3 tablespoons whole milk
- ¼ cup semi-sweet chocolate chips
- 2½ tablespoons unsalted butter
- 1 tablespoon maple syrup
- Pinch of salt
Directions
- Preheat oven to 350°F and boil 2 cups of water. Line a 9” cake pan with parchment paper (or use a parchment cake pan).
- Pour the water of the dates in a bowl and soak for 10-15 minutes to soften.
- Once the dates have softened, strain the water out and transfer the dates to a blender.
- Add the eggs, oil, brown sugar, vanilla, peanut butter, and yogurt and pulse until smooth.
- Pour the batter into a large bowl and stir in the baking soda, baking powder, salt, cinnamon, and flour, until no dry streaks remain.
- Transfer the batter to the cake pan and bake for 35-40 minutes, until it springs back with lightly pressed.
- While the cake bakes, make the chocolate glaze. Combine the milk, chocolate chips, and butter in a small microwave-safe bowl and microwave for 45 seconds. Stir to fully melt all the chocolate chips. Add the maple syrup and salt, then adjust to taste.
- Let the cake cool slightly before serving, and serve with a dollop of chocolate.
