Sticky Date Cakes Recipe with Orange Caramel Sauce

Create a seriously sweet treat for the kiddos with this recipe for sticky date cakes.

From “Allergy-Free Cooking for Kids”
March 2015

  • Substitute ground hazelnuts for the ground almonds to add a different flavor to date cakes.
    Photo by ACP Magazines Limited
  • Take the guesswork out of planning meals that will avoid your child's allergies and satisfy the whole family with Pamela Clark's "Allergy-Free Cooking for Kids."
    Cover courtesy Sterling Epicure

Total Hands-On Time: 50 minutes

Yield: Makes 12

Wondering what to serve your family? Turn to Allergy-Free Cooking for Kids (Sterling Epicure, 2014) to find tasty, kid-friendly recipes that are free of allergens. Pamela Clark has organized dishes into three sections—dairy-free, gluten-free and egg-free—which cover every meal from breakfast and dinner to snack and desserts. The following recipe for sticky date cakes make a super-sweet dessert for parties and other special occasions.

This recipe is also gluten-free.

Sticky Date Cakes Recipe with Orange Caramel Sauce


• 1 cup (5 oz) pitted dried dates
• 3/4 cup boiling water
• 1 teaspoon baking soda
• 4 oz dairy-free spread
• 3/4 cup firmly-packed brown sugar
• 4 eggs
• 2 cups (8 oz) ground almonds
• 1/2 cup desiccated (dried) coconut
• 1/2 cup rice flour

Orange Caramel Sauce:

• 3 tablespoons dairy-free spread
• 1/2 cup firmly-packed brown sugar
• 1/3 cup orange juice


1. Preheat oven to 350 degrees F/325 F convection. Grease two 6-hole (3/4-cup) jumbo muffin pans; line base of each pan hole with parchment.

2. Combine dates, water, and soda in bowl of food processor. Place lid in position; let stand 5 minutes, then process until almost smooth.

3. Beat spread and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time (mixture will curdle). Transfer to large bowl; stir in ground almonds, coconut, and sifted flour, then the date mixture. Divide mixture among pan holes.

4. Bake cakes about 25 minutes. Stand in pan 5 minutes before serving.

5. Make orange caramel sauce.

6. Serve warm cakes with hot orange caramel sauce.

Orange Caramel Sauce:

Melt spread in small frying pan over low heat. Add sugar; stir until dissolved. Add juice; cook, stirring, until sauce thickens slightly.

Handy Hints

An easy way to line the bases of the muffin pan holes is to cut the bottom out of jumbo muffin paper liners and use them. You can substitute ground hazelnuts for the ground almonds 

Nutritional Count Per Cake: 400 calories; 23.5 g total fat (4.7 g saturated fat); 38.5 g carbohydrate; 3.6 g fiber; 7.3 g protein

More from Allergy-Free Cooking for Kids

Gluten-Free Glazed Pork Recipe
Zucchini, Olive & Tomato Polenta Fingers

Reprinted with permission from Allergy Free Cooking for Kids © 2014 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by ACP Magazines Limited and is reproduced with permission.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds