These date cupcakes are light and airy and not too sweet. They are a great snack or light dessert – and I won’t tell if you have it for breakfast.
Being that this is made with dates and has not baking soda, it came out a lot lighter than I expected. I love the texture of these. A lot of times almond flour recipes come out a little heavy and sometimes oily, but these have stayed light and fluffy.
I almost always make cupcakes instead of regular cakes because I think they come out better. Cakes often come out too moist and a little under-cooked in the middle, which I don’t like.
I haven’t tried it yet, but I did include suggestions for baking a larger cake in the notes at the bottom of the recipe.
SCD Recipe: Fluffy Date Cupcakes
- 2 cups almond flour
- 1 tsp cinnamon
- 1/4 cup + 1 tbsp honey
- 4 large eggs separated
- 1 tsp pure vanilla extract
- pinch sea salt
- 1 cup Medjool dates pitted and chopped
- 1/2 cup pecans chopped
Preheat oven to 350 degrees
Line muffin pan with baking cups
Combine almond flour, cinnamon, and 1/4 cup honey in a large bowl. Mix well, the consistency will be a little like brown sugar
Add egg yolks and vanilla to a separate bowl and whisk together
Add egg whites and pinch of salt to a large bowl, or stand-mixer bowl, and beat on medium speed until frothy.
Add 1 tbsp honey and continue to beat on medium speed for 7 – 8 minutes until soft peaks form
Fold in the egg yolks and the dates until just combined
Fold in the almond flour mixture and chopped pecans until just combined
Scoop batter into baking cups so they are almost full
Bake for 20 – 22 minutes until toothpick inserted in the middle comes out clean
Cool on wire rack before removing from pan
I haven’t tried making this as a cake, but if you want to try I would use a 9-inch round or square pan, line it with parchment paper, and lightly butter the sides. Bake for an extra five minutes or so.
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