Christmas Date Cake

This cake was our dessert on Christmas eve, along with a refreshing citrus fuit salad. The fragrance that came from the oven during baking was intoxicating, and the cake itself didn’t let us down; it was sweet and moist and delicious, with just enough spice and a decadent accent of cognac from the icing.


We had fresh dates for the cake, but they looked and tasted a lot like the regular dried dates. Maybe they weren’t quite as sweet, and probably a little moister, but I think the dried variety would work very well in this cake.

For the cake, I used:

  • 300 g cranberry soy yogurt
  • 100 g plain soy yogurt
  • 1,5 dl dark syrup
  • 100 g plum jam
  • 2 dl vegan margarine, liquid or melted
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • 4 teaspoons vanilla sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 4 dl wheat flour
  • 150 g fresh dates, chopped


  • 1 tablespoon cognac
  • 1 dl confectioner’s sugar


  • a couple of fresh dates
  • a pink peppercorn
  • some cinnamon


To make the cake batter, I just mixed the liquid ingredients (soy yogurts through margarine) in one bowl, and the dry ingredients (cinnamon through wheat flour) in another. I combined the two, mixed just enough to create a smooth batter, and then folded in the chopped dates. Now, I poured the batter in a greased and floured, round cake pan, and baked the cake in 200 degress Celsius for about 45 minutes, until a toothpick inserted in the center of the cake came out clean.

I let the cake cool down for a few hours after baking, and then decorated it. I mixed the icing ingredients with a fork, and drizzled the icing over the cake. Then I chopped a few dates, and decorated the cake with them, forming a flower in the center with a pink pepper corn surrounded by date petals.