Q1: What are the best kind of dates to use for baking?

This recipe calls for Deglet Noor dates , which are a fantastic choice. They have a delicate, honey-like sweetness and a firm texture that softens beautifully when soaked. You can also use the larger, softer, and more caramel-flavored Medjool dates —they are also delicious, but you may need to use slightly fewer of them by weight. No matter which you choose, be sure they are pitted!

Q2: Can you actually taste the cottage cheese in this cake?

No, not at all! That is the absolute magic of using a blender. When you blend the cottage cheese with the dates, the curds are completely puréed, resulting in a perfectly smooth and creamy base. The final cake has no "cheesy" flavor or texture whatsoever—just an incredibly moist and tender crumb with a subtle tang that beautifully balances the sweetness of the dates.

Q3: Can I make this Date Cake into muffins?

Yes, this batter is perfect for muffins! Simply divide the batter evenly among a standard 12-cup muffin tin lined with paper liners. You will need to reduce the baking time to about 20-25 minutes , or until a toothpick inserted into the center of a muffin comes out clean.

Q4: How do I store this Date Cake to keep it moist?

Because this cake is so incredibly moist, it is important to store it properly. Let it cool completely, then wrap it well in plastic wrap or store it in an airtight container. It will keep well at room temperature for a couple of days, but for longer storage, the refrigerator is the best place for it.

Q5: Can I make this recipe gluten-free?

Yes. While this recipe was likely developed with all-purpose flour, you can substitute it with a high-quality gluten-free 1-to-1 baking blend that contains xanthan gum. The almond flour version of this recipe (from the previous prompt) is also a fantastic, naturally gluten-free option.

The Best Moist & Easy Healthy Date Cake (High-Protein!)

A simple and moist loaf cake that uses dates and cottage cheese for a unique texture and a boost of protein. The recipe involves soaking and blending pitted dates with cottage cheese to create a smooth, naturally sweet base. This is then mixed with flour, maple syrup, eggs, walnuts, and chocolate chips. The batter is baked in a loaf pan, resulting in a tender snack cake perfect for any time of day.

Author: Grace
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 1 hour 3 minutes (includes cooling time)
Yield: 8-10 slices 1x
Category: Dessert
Method: Baking, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

17 medium deglet dates, pitted
3/4 cup cottage cheese (whole milk)
1/4 cup maple syrup
2 large eggs
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts
1/3 cup chocolate chips

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Instructions

Soak the pitted dates in a bowl of warm water while you prepare the other ingredients (about 10-15 minutes).
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
Drain the dates well. Add the drained dates and the cottage cheese to a blender. Blend until the mixture is smooth.
In a large mixing bowl, combine the blended date-cheese mixture with the maple syrup and eggs.
Add the flour, baking powder, and baking soda to the bowl. Mix until just combined.
Fold in the chopped walnuts and chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Add any extra toppings if desired.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 5 minutes before transferring it to a cooling rack to cool for at least another 5-10 minutes.
Slice and serve.

Notes

Soaking the dates before blending is a key step to ensure they soften and create a smooth puree.
Using a blender for the dates and cottage cheese is essential for the batter’s texture.
This cake is a great way to add extra protein to a sweet treat.

Nutrition

Serving Size: 1 slice
Calories: 280-340
Sugar: 25-30 g
Sodium: 300-400 mg
Fat: 10-14 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 3-5 g
Protein: 8-11 g
Cholesterol: 45-65 mg

Find it online: https://www.eatswithsoul.com/healthy-date-cake/