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Date Olive Oil Upside Down Cake

4 Minute Read

Written by Abby

With the sweetness of the caramely dates, the crunchy nuts, dusted with powdered sugar, this upside down cake will be a hit among friends and fam alike! Egg-Free and Gluten-Free option. Recipe created by @spooningwithsara

It's no secret medjool dates make a great substitute for sugar! And we love creating yummy recipes that are solely date-sweetened but sometimes we like to indulge😝This Date Olive Oil Upside Down Cake does need a bit more than just the sugary sweetness of Joolies dates themselves. Not only is this cake egg-free with a gluten-free option available, it also has a secret superpower😉It's Cannaves Oliva Hemp-Infused Extra Virgin Olive Oil!

We know hemp can be a taboo topic and fully believe that each individual should educate themselves before jumping in head first.  Cannaves Oliva contains organic full-spectrum hemp oil and is non-psychoactive. You can check out more about this amazing minority woman owned and operated business here
 
Date Olive Oil Upside Down Cake
 
 
If you've had pineapple or peach upside down cake, you know how caramely the fruit gets once it's baked! Since medjool dates are already super caramely in their natural form, once baked, you'll enter the decadent gates of caramel heaven😍And if you want even more date-caramel goodness, drizzle some Joolies date syrup on top! Now who's ready to bake a cake (and eat it too)!?
 
Date Olive Oil Upside Down Cake
 

Ingredients you'll need:  

    1. Joolies Organic Medjool Dates
      1. Joolies add an amazing texture, moistness, and boost of nutrients like potassium (3x that of a banana!), magnesium, Vitamin B's, etc! 
    2. All Purpose flour
      • We need flour for our cake or else that would be one flat dessert! If you are gluten-free, you can substitute with a 1:1 gluten-free flour (note: the texture may vary if you substitute).
    3. Plain Greek Yogurt
      • The creaminess of the yogurt keeps our cake moist and the acidity helps activates the baking soda so we have a fluffy cake. We recommend using 0% or 2%. If dairy-free, you can substitute 1:1 for coconut yogurt or applesauce.
    4. Cannaves Oliva Hemp-Infused Olive Oil
      • Organic, Greek, extra-virgin olive oil infused with organic, single source, full-spectrum hemp extract that keeps our cake moist and fluffy while also providing the delicious benefits of hemp.
    5. Joolies Date Syrup
    6. Brown Sugar
      • If looking for a refined sugar-free option, substitute coconut sugar. We don't recommend substituting a liquid sweetener. 
    7. Cashews/Pine Nuts
      • These add a nice crunchy texture to contrast the soft cake and caramel-y dates. 
    8. Vanilla + sea salt
      • These help to compliment the other flavors!
    9. Cinnamon
      • Adds FLAVOR and complements the medjool dates so well.
    10. Water
      • The simplest way to add extra moisture to our batter!
    11. Baking Powder and Baking Soda
      • Baking powder & baking soda work hand in hand together. They both are essential to getting the FLUFF and the perfect golden brown.
If you make this date recipe, be sure to tag us on Instagram @jooliesdates and use the hashtag #jooliesdates so we can see all your date-able recreations! And you can always comment below! 
 
date upside down cake
 

Date Olive Oil Upside Down Cake

Egg-Free, Gluten-free option, Peanut-free

  • prep time: 20 minutes
  • bake time: 45 minutes
  • total time: 1+ hour
Servings: 10-12
 
INGREDIENTS:

DIRECTIONS:
  1. Preheat the oven to 350F. Grease and line the bottom of a 9” 

  2. Grease and line the bottom of an 9″ round cake tin with parchment paper. Drizzle 1 tbsp date syrup on the bottom of the cake tin. Cut or tear each date in half and arrange dates on the bottom of the pan, pressing down on each one slightly. 

  3. In a mixing bowl, add the flour, salt, baking powder and baking soda and mix to combine with a whisk. Set aside. 

  4. In another mixing bowl add the yogurt, Cannaves Olive Oil, , date syrup and water and beat with a whisk till fully incorporated. Mix in the dry ingredients and beat with a whisk until there are no lumps. Stir in the cashews/pine nuts, cinnamon powder and vanilla extract and mix well.

  5. Transfer the batter to the greased and lined tin and bake in a preheated oven at 350F for 45 minutes or until a skewer comes out clean.

  6. Allow the cake to cool fully and then invert the cake onto a plate. Carefully remove cake mold (run a knife around the edges before attempting) and slowly peel back the parchment paper to reveal the ‘upside down’ date cake. Dust with powdered sugar and enjoy!