Sticky Olive Oil Date Cake
Healthy, Gluten-Free, Dairy-Free, Refined Sugar-Free, Gut-Loving, Hormone-Supportive, Blood Sugar–Friendly, Comforting & Nourishing
This cake is soft, sticky, and naturally sweet like banana bread meets sticky toffee pudding, but made with nourishing whole food ingredients. Ripe bananas and medjool dates bring a rich, caramel-like sweetness, while extra virgin olive oil gives it a luxurious, heart-healthy richness. Almond flour keeps the crumb tender and protein-rich, and a warm drizzle of coconut cream takes it to the next level. This cake is supportive for blood sugar, hormones, and digestion. Bananas and dates are rich in potassium, prebiotic fibre, and slow-burning carbs that help fuel energy and support gut bacteria. Olive oil is anti-inflammatory and hormone-supportive, while almond flour adds healthy fats and a touch of protein. It’s a balanced sweet treat you can enjoy any time of day, no refined sugar needed.
Ingredients
Serves 8
Wet Ingredients
3 very ripe bananas, mashed
10 soft medjool dates, pitted
¼ cup extra virgin olive oil
2 tsp vanilla extract
¼ cup unsweetened almond milk
Dry Ingredients
1½ cups almond flour
¼ cup coconut flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp sea salt
Method
Preheat the oven to 350°F. Line a loaf pan or 8x8 square pan with parchment paper.
Soak the dates in hot water for 5 minutes to soften, then drain and mash or blend into a paste.
In a large bowl, whisk together mashed bananas, date paste, eggs, olive oil, vanilla, and almond milk.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, spices, and salt.
Add the dry mixture to the wet and mix until just combined. Fold in nuts or chocolate chips if using.
Pour into prepared pan, smooth the top, and bake for 35–40 minutes, or until a toothpick comes out mostly clean.
Let cool slightly before slicing. Optional: drizzle with warm coconut cream.
Optional Coconut Cream Drizzle
¼ cup coconut cream
1 tbsp maple syrup
Pinch of sea salt
Warm gently in a saucepan until pourable. Drizzle over slices just before serving.
Serving Suggestions
Serve warm for an ooey-gooey dessert feel.
Top with coconut yogurt, cashew cream, or a scoop of pure vanilla bean ice cream.
Layer with tahini and a pinch of flaky sea salt to elevate each bite.
Also delicious sliced cold with herbal tea, or packed into lunchboxes for a naturally sweet snack.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist