Nun'S Cake
A rich, moist chocolate date cake loaded with nuts and chocolate chips, perfect for dessert or tea time, appealing to chocolate lovers and those craving a decadent treat.
Ingredients
Instructions
- Mix chopped dates and soda with hot water and set aside to cool.
- Cream oleo and sugar; add eggs and sifted dry ingredients.
- Mix well, then stir in vanilla and the cooled date mixture.
- Pour the batter into a greased and floured 9 x 9 x 2 1/2-inch pan or a 9 x 13-inch pan.
- Sprinkle chocolate chips and chopped nuts over the top.
- Bake for 40 minutes at 350°F.
- Allow to cool before serving. Can be topped with Cool Whip for extra flair.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute the chopped dates with prunes or figs if needed. Make sure to sift your flour to ensure a light texture. If you're looking for a nut-free option, you can omit the nuts or replace them with seeds. To enhance the cocoa flavor, try adding a tablespoon of strong brewed coffee to the batter.
Serving Suggestions
This delicious Nun's Cake pairs beautifully with a cup of coffee or tea for a delightful afternoon snack. For a more festive presentation, top with Cool Whip and serve with fresh fruit on the side. It also makes a great dessert for gatherings, complementing dishes like Toni's Buttermilk Pie or served alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual pieces in the microwave for 10-15 seconds or enjoy it cold. If you prefer, serve with a dollop of Cool Whip for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Nun'S Cake contains roughly 388 calories, with 7g protein, 63g carbohydrates, and 14g fat. It is a good source of dietary fiber (16% of the Daily Value), protein (15% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 714mg per serving (31% 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 prepare the cake a day in advance. Just store it covered at room temperature. This allows the flavors to meld together beautifully. You can also freeze the cake for up to three months; just ensure it’s well wrapped to prevent freezer burn.
What can I substitute for oleo?
If you don't have oleo, you can use unsalted butter or margarine as a direct substitute. Both will provide a similar texture and flavor. For a dairy-free option, coconut oil can also work well, though it may impart a slight coconut flavor to the cake.
Is there a gluten-free option for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture. You may also want to check that your chocolate chips are gluten-free, as some brands may contain traces of gluten.
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).