Sticky date breakfast cake

A healthy breakfast cake is my ideal way to greet a cozy Sunday morning to enjoy with family or friends. Made with wholesome fibre packed ingredients such as oats, dates, and banana, and served with nourishing fats such as tahini, yogurt and nuts. It offers the satisfaction of cake while supporting steady energy for the day ahead.

Ingredient Breakdown

Dates – Medjool dates are a naturally sweet, nutrient-dense fruit that offer far more than just caramel-like flavor. They provide fiber, potassium, magnesium, and protective plant compounds that support digestion, heart health, and sustained energy. Although they taste indulgent, their fiber content helps slow the absorption of natural sugars, meaning they tend to have a gentler effect on blood sugar when eaten in sensible portions and paired with protein or healthy fats. This makes them a satisfying way to sweeten foods or enjoy a quick energy boost without the sharp spikes and crashes associated with refined sugar.

Tahini – Oats are a powerful ally for gut health thanks to their rich content of soluble fibre, particularly beta-glucans, which form a soothing gel in the digestive tract and help nourish beneficial gut bacteria. This fermentation process produces short-chain fatty acids that support the integrity of the gut lining. Regularly eating oats can also help regulate bowel movements, support healthy cholesterol levels, and keep you feeling fuller for longer.

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Tips for this recipe

Gently warm the cake slices in the oven before enjoying.

Storage. Keep in an airtight container for up to one week in the fridge or it can be kept in the freezer for up to three months.

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Sticky date breakfast cake

Makes: 6-8 slices

Prep Time: 10 minutes

Make Time: 60 minutes

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Ingredients

1 cup mashed banana

1/2 cup of Greek or coconut yogurt

5 Mejadool dates, pitted (you can also add 2-3 additional date, chopped into small pieces)

1/3 cup milk of choice

1 tsp vanilla essence

1 1/2 cup brown rice flour

3/4 cup rolled oats (gf if needed)

1/3 cup oat flour (gf if needed)

2 tsp group cinnamon

2 tbsp ground flaxseed

Method

Preheat the oven to 180 dc.

Blend the dates with the milk using a high powered blender.

Mix all the ingredients together in a bowl, then add the mixture to a lined loaf tin and bake for 45-60 mins or until brown on the top.

Once cooled, cut into slices.

Serve with additional Greek or Coconut yoghurt, or add a splash of tahini, maple syrup or honey. Add chopped nuts such as pecan or walnuts

Enjoy!