Sticky Date and Oat Cake

A sensational way to celebrate a special event or birthday, this rich cake has less saturated fat and more dietary fibre than your average cake. Just remember it is still a treat so save it for special occasions.

Serves: 12

Nutrition per serving: Energy 825kJ | Protein 4g | Total fat 6g | Saturated fat 1g | Carbohydrates 30g | Sugars 19g | Dietary fibre 3g | Potassium 325mg | Sodium 105mg


2 cups seeded dates

1/2 cup water

1 teaspoon bicarbonate soda

60g margarine

1/3 cup brown sugar

2 eggs

1 cup wholemeal self-raising flour

1/2 cup self-raising flour

1/2 cup rolled oats

1/2 cup soy or dairy milk (reduced fat)

2/3 cup water

1/2 tablespoon cornflour

1/3 cup brown sugar

2 tablespoons margarine


Preheat oven to 170°C. Line a 20cm round cake tin with baking paper.

Place dates and 1/2 cup water in a medium saucepan and bring to the boil. Remove from heat and add bicarbonate of soda.

Leave to cool for 5 minutes then puree until smooth.

Place 60g margarine and 1/3 cup brown sugar in a mixing bowl and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in date mixture, flours, oats and milk and pour into a prepared tin.

Bake for 45-50 minutes.

For the syrup: 1. Mix together cornflour and a small amount of the 2/3 cup water to form a paste. 2. Gradually add remaining water and place in a saucepan. 3. Add 1/3 cup brown sugar and bring to the boil. 4. Reduce heat and cook for 1-2 minutes. 5. Whisk in margarine.

Pour the syrup over the cake to serve.

Credits: Sanitarium Health & Wellbeing Company

Dietitian’s note: This cake may be lower in saturated fat and higher in dietary fibre than your average cake but remember it is still a treat food – save for special occasions and enjoy as per serving size.

This recipe originally appeared on Diabetes Australia and is republished with permission.

Also read: Silverbeet, Mushroom and Capsicum Frittata

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