Cinnamon Roll Date Cake

Ingredients

For the Cake:

• 12 Medjool dates, pitted

• 1 cup (220g) boiling water

• 3 large eggs

• ½ cup (150g) maple syrup

• ¼ cup (50g) olive oil

• 1 tsp (5g) vanilla extract

• 1 cup (170g) gluten-free all-purpose flour

• 1 tsp (4g) baking powder

• ½ tsp (3g) baking soda

• ½ tsp (3g) salt

• 1 tsp (2g) ground cinnamon

For the Cinnamon Topping:

• ½ cup (105g) coconut sugar

• 2 tsp (4g) ground cinnamon

• 2 tbsp (24g) melted coconut oil

For the Glaze:

• 1 cup (170g) powdered sugar

• 3 tbsp (40g) dairy-free milk of choice

• ¼ tsp (1g) vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.

2. In a small bowl, combine the coconut sugar, cinnamon, and melted coconut oil. Mix well and set aside.

3. Place the chopped dates in a bowl and cover with 1 cup boiling water. Let soak for 10 minutes. Blend into a smooth paste using a blender or immersion blender.

4. In a large bowl, whisk together the date paste, eggs, maple syrup, olive oil, and vanilla extract until smooth.

5. Fold in the flour, baking powder, baking soda, salt, and cinnamon. Stir until the batter is smooth and well combined.

6. Pour the batter into the prepared baking dish. Evenly sprinkle the cinnamon topping over the surface.

7. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

8. In a small bowl, whisk together the powdered sugar, dairy-free milk, and vanilla extract until smooth.

9. Let the cake cool slightly, then drizzle with the glaze. Serve warm or at room temperature.