Middle Eastern-inspired
Cardamom Date Oat Snack Cake
A tender date-sweetened oat cake with cardamom, yogurt, walnuts, and a simple crumb that works for breakfast or dessert.
Snack cakes are useful for search because they sit between dessert, breakfast, and meal prep.
This one uses dates and oats to support the fiber-forward lane while still tasting like something you would want with coffee.
Cardamom makes the cake smell warm and distinctive without requiring a long spice list.
Yogurt keeps the crumb tender, and walnuts add enough texture to keep the cake from feeling one-note.
The cake slices cleanly after it cools.
It is sweet but not frosted, which makes it easy to pack, freeze, or serve as a low-effort dessert after a weeknight meal.
For another recipe in this seed collection, try Small Batch Chocolate Chip Cookies or Date Tahini Greek Yogurt Parfaits.
Directions
- Heat the oven to 350 F. Line an 8-inch square pan with parchment.
- Soak dates in hot water for 10 minutes, then mash lightly with a fork.
- Whisk yogurt, brown sugar, and eggs in a large bowl.
- Stir in the soaked dates with their liquid.
- Fold in oats, flour, walnuts, cardamom, baking powder, and 1/4 teaspoon salt.
- Spread in the pan and bake for 32 to 35 minutes, until the center springs back lightly.
- Cool before slicing into 9 squares.
Nutrition
Nutrition Information
Estimated per square: 250 calories, 7 g protein, 39 g carbohydrates, 8 g fat.
Variations
Recipe Variations
- Add orange zest to the batter.
- Use pecans instead of walnuts.
- Dust with powdered sugar for a more dessert-like finish.
Notes
- Do not drain the dates; the soaking liquid helps moisten the cake.
- Fresh cardamom has a stronger aroma than an old jar.
- The cake keeps covered at room temperature for 2 days.
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