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Overhead view sticky date cake yogurt bowl with silver spoon in yogurt.

Sticky Date Cake Yogurt Bowls {Grain Free}

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5 from 7 reviews

  • Author: Lindsay Cotter
  • Total Time: 12 minutes
  • Yield: 2 cakes 1x


All you need are a few minutes in the microwave or oven to bake the sticky date cake (made with date paste), then whip it together with yogurt and toppings. You’ll never know this healthy breakfast or dessert is actually good for you. Paleo Option Included.


Units Scale


  • 6 to 7 pitted dates
  • Purified water
  • 1 Tablespoon (15 ml) honey (optional)
  • 3 Tablespoons (20 g) almond flour (not meal)
  • 1 Tablespoon (11 g) coconut flour (see notes for substitutes)
  • 1/2 teaspoon baking powder
  • Pinch of fine sea salt or kosher salt
  • Pinch of cinnamon
  • 1/2 Tablespoon (15 ml) coconut oil, melted
  • 3 Tablespoons (45 ml) almond or coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 egg


  • 810 oz yogurt or coconut yogurt, vanilla flavored
  • 1 banana, sliced
  • Crushed nuts or granola
  • Molasses to drizzle


  1. To make the bowls, soak the dates in purified water for 1 to 2 hours. Discard all of the water except 1 tablespoon (15 ml) after soaking.
  2. Blend the dates together with the honey to create a sticky paste. Set aside.
  3. For a regular oven, use 2 ramekins and preheat the oven to 350°F (177°C). Spray the mug or ramekins with cooking spray. If making the cake in the microwave, only one large mug is needed.
  4. Place the almond flour, coconut flour, baking powder and salt in the mug, and stir the ingredients to combine. In a separate bowl, mix the oil, almond milk and vanilla.
  5. Add the wet ingredients to the dry flour mixture, stirring to combine. Add the sticky date paste and egg, and mix until thoroughly combined.
  6. Microwave for 90 to 120 seconds, or bake in ramekins cups for  20 to 25 minutes at 350F. Slice the cake into pieces and divide into serving bowls. Top with a dollop of yogurt, sliced banana, nuts and drizzle with molasses.


  • For paleo version, use coconut cream whip or coconut milk yogurt in place of regular yogurt.
  • Recipe found in gluten free dessert bowls section of in Nourishing Superfoods Bowls Cookbook but i did make a few small alterations in this recipe.
  • Don’t have coconut flour? no prob, just use 1/4 cup almond flour.
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Category: breakfast, dessert
  • Method: microwave or oven
  • Cuisine: American


  • Serving Size:
  • Calories: 262
  • Sugar: 23.3 g
  • Sodium: 93.6 mg
  • Fat: 8.5 g
  • Saturated Fat: 5.2 g
  • Carbohydrates: 34 g
  • Fiber: 3.8 g
  • Protein: 14.9 g
  • Cholesterol: 98.1 mg