This cake is sticky, sweet, and absolutely unbothered by the fact that it’s vegan—it knows it tastes amazing. Consider this your new excuse to bake “just because.”
Recipe inspired by Caitlin Jesson's Sticky Date Cake
There’s something undeniably magical about a dessert that manages to be both rustic and luxurious, and sticky date cake sits perfectly at that intersection. At first glance, it’s unassuming, but the moment you take a bite, you understand why it has become a beloved classic. The warmth of the dates, the deep toffee notes, and the moist, melt-in-your-mouth texture create a comforting sweetness that feels like a hug on a plate.
Served warm, often with a silky caramel or toffee sauce dripping down the sides, sticky date cake becomes a show-stopping treat that requires no fancy decorations or complicated techniques—just the right ingredients and a bit of love.
What makes this recipe especially delightful is how accessible it is. Dates provide natural sweetness and richness, meaning the cake comes together with a complexity of flavor that belies its simplicity. Every slice carries softness, warmth, and a nostalgic charm that keeps you going back for more. Once you’ve made it, you’ll understand why sticky date cake has earned its place as a dessert people return to again and again.
Ingredients
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12 medjool dates, pitted
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1 cup (220g) boiling water
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1 cup chia gel
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1/2 cup (150g) maple syrup
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1 teaspoon (5g) vanilla extract
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1/4 cup (50g) olive oil
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1 cup (170g) gluten-free, all-purpose flour substitute
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1 teaspoon (4g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 teaspoon (2g) cinnamon
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1 scoop Warrior Blend Protein - Vanilla
For cinnamon topping
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2 teaspoon (4g) cinnamon
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1/2 cup (105g) coconut sugar
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2 tablespoons (24g) melted coconut oil
For glaze
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1 cup (170g) powdered sugar
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3 tablespoons (40g) dairy-free milk
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1/4 teaspoon (1g) vanilla extract
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1 scoop Warrior Blend Protein - Vanilla
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9x9-inch pan and set aside.
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To make cinnamon topping, combine cinnamon, coconut sugar, and melted coconut oil. Mix until fully blended.
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Chop the dates and place in a small bowl. Pour 1 cup of boiling water over them. Let them soak for 10 minutes, then until completely smooth using either a blender or an immersion blender.
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In a large mixing bowl, whisk together the date paste, chia gel, maple syrup, olive oil, and vanilla extract until the mixture is thoroughly combined and cohesive.
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Add the flour, baking soda, baking powder, salt, cinnamon, and Warrior Blend Protein- Vanilla to the wet mixture. Fold gently until the batter is smooth and uniform, being careful not to overmix.
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Pour the batter into the prepared baking pan, smoothing the top. Evenly sprinkle the cinnamon topping over the surface.
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Bake for 35-45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
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Prepare the glaze by whisking together by whisking together powdered sugar, dairy-free milk, vanilla extract, and Warrior Blend Protein - Vanilla until smooth. Drizzle generously over the warm cake before serving.
