Date Nut Chocolate Chip Cake
A rich, moist chocolate cake infused with chopped dates and nuts, complemented by chocolate chips, perfect for dessert lovers seeking deep, satisfying flavors.
Ingredients
Instructions
- Soak chopped dates, boiling water, and soda together and let cool.
- Cream shortening, sugar, and eggs until smooth.
- Add the cooled date mixture to the creamed mixture.
- Sift together flour, cocoa, and salt, then add to the wet ingredients.
- Stir in vanilla, chocolate chips, and nuts.
- Pour batter into a greased 9 x 13-inch pan and bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of semi-sweet. You can substitute the shortening with unsalted butter for a more traditional taste. If you prefer a lighter cake, use applesauce instead of part of the sugar. Be sure to soak the dates thoroughly to enhance their sweetness and texture in the cake.
Serving Suggestions
This Date Nut Chocolate Chip Cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of coffee or tea for a cozy dessert experience. It also pairs beautifully with the thick texture of a Thick Peach Diet Shake for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or you can toast them lightly in an oven until just warm to enjoy a fresh texture.
Nutrition & Diet Analysis (per serving)
Each serving of Date Nut Chocolate Chip Cake contains roughly 386 calories, with 6g protein, 70g carbohydrates, and 6g fat. It is a good source of dietary fiber (18% of the Daily Value), protein (12% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 746mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. It actually tastes better as the flavors meld. Just keep it covered at room temperature. If you want to frost it, do so just before serving to maintain the frosting's freshness.
What can I substitute for nuts?
If you have nut allergies or prefer not to use nuts, you can substitute with seeds like sunflower or pumpkin seeds. Alternatively, you can simply omit them altogether for a nut-free version while still enjoying the delicious flavor of the cake.
Is there a gluten-free option for this cake?
Yes, you can easily make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure the blend includes xanthan gum for the best texture, or add a small amount if your blend doesn’t include it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).