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Apple Honey Date Loaf

This Apple Honey Date Loaf is one of those desserts or snacking cakes that feels both nourishing and indulgent. It’s made with wholesome flours, fresh apples, sticky Medjool dates, and sweetened naturally with honey and orange juice. The gluten-free loaf is finished with a simple orange-honey glaze that makes it shine (literally). Perfect for Rosh Hashanah, a Sunday brunch, or just with your afternoon coffee.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour

Ingredients
  

Cake:

  • 1/3 cup mild extra-virgin olive oil plus more for greasing
  • 1 cup almond flour
  • 1 1/4 cups oat flour plus 1 tablespoon (for tossing apples and dates)
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 large eggs beaten
  • 1/2 cup freshly squeezed orange juice zest of 2 oranges optional
  • 1/2 cup honey plus 1 tablespoon
  • 1/2 teaspoon vanilla extract
  • 1 cup sweet-tart apple like Honeycrisp, peeled and small diced
  • 1/2 cup Medjool dates pitted and finely chopped
  • 1/4 cup chopped pecans or walnuts

Orange Honey Glaze

  • 1 tablespoon honey
  • 1 tablespoon fresh orange juice
  • Zest of 1 orange optional

Instructions
 

  • Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with olive oil and line with parchment paper.
  • In a large bowl, whisk together the almond flour, oat flour, nutmeg, cinnamon, baking powder, baking soda, and salt.
  • Make a well in the dry ingredients and add the eggs, 1/3 cup olive oil, orange juice, honey, and vanilla extract. You can add the orange zest here as well if desired.
  • Whisk together the wet ingredients in the well of the dry ingredients.
  • Gently fold together the wet and dry ingredients using a rubber spatula until the batter isalmost fully combined.
  • In a medium bowl, add the apple, dates, pecans and 1 tablespoon of oat flour. Toss everything to combine (the oat flour prevents the apples and dates from sinking in the cake). Add the apple mixture to the cake batter and gently stir to combine.
  • Pour the batter into the prepared cake pan and bake in the center of the oven for 40 to 45minutes. Then cover with foil and bake another 10 to 15 minutes until golden brown and an inserted toothpick comes out clean.
  • Allow the cake the cool for 20 minutes in the loaf pan then flip onto a baking rack.
  • Meanwhile, make the orange honey glaze. In a small bowl, add the honey, orange juice, and orange zest and mix to combine.
  • Brush the warm cake with the orange glaze. Allow to set for a few minutes then serve.

Notes

Note: If you’re dates are on the drier side, simply soak them in hot water to cover for 10 minutes. Then drain and finely chop.
You can swap the orange juice for unsweetened, plain almond milk if desired.