Easy Coconut Date Cake (5 Ingredient + Gluten Free)
This 5-ingredient coconut date cake offers a remarkably simple yet incredibly satisfying dessert. Its perfect for those seeking a naturally sweetened and gluten-free treat. The star of this recipe is a blend of pitted dates, which provide all the necessary sweetness. This lends a wonderfully chewy texture, eliminating the need for any refined sugars.
The magic happens when the dates are combined with unsweetened shredded coconut, which contributes a delightful texture and tropical aroma. Often, the remaining ingredients are just eggs to bind everything together and perhaps a touch of baking powder for a slight lift.
Baked to a tender perfection, this coconut date cake is a guilt-free indulgence that’s versatile enough for a healthy snack or a light dessert. Its dense, moist consistency and concentrated natural sweetness make it incredibly satisfying.
If you like this recipe, you will also love my 4 Ingredient Coconut Cake or my Coconut Ricotta Cheesecake.
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Easy Coconut Date Cake (5 Ingredients + Gluten Free)
Ingredients
- 2 eggs
- 4 oz cream cheese, room temp
- 1/2 cup dates, pitted + packed
- 1¼ cups unsweetened shredded coconut
- 1 tsp baking powder
- pinch salt
Optional Add Ins:
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350℉. Line a 6 inch springform pan with parchment paper.
- In a mini food processor, pulse together eggs, cream cheese, dates, if youre using vanilla add it in now. Pulse until completely smooth. Transfer mixture to a medium bowl. Next, add in the shredded coconut, baking powder, salt, chocolate chips (if using) and mix until combined and you have a nice fluffy batter. Then, transfer to your pan and spread out evenly with spatula. Optionally sprinkle the top with chocolate chips and bake for 25-30 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to wire rack to cool for 20 minutes.
Notes
- Store leftovers in an airtight container.
Nutrition
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