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Celebrations Date Cake


Step 1
Preheat oven to 180C. Lightly grease a 20cm spring-form pan and dust with a little rice flour. Line bottom with baking paper.

Step 2
In a large bowl, using an electric mixer, beat egg whites with a few drops of lemon juice until soft peaks form. Gradually add sugar, beating until glossy, firm peaks form.

Step 3
Fold in almond meal, cocoa and remaining lemon juice. Toss dates and cranberries with the rice flour and gently fold into the mixture.

Step 4
Spoon mixture into prepared pan. Bake for 30-35 mins until the cake begins to pull away from the sides of the pan.

Step 5
For the Lemon Glaze: In a small bowl, mix icing sugar with enough lemon juice to make it spreadable.

Step 6
Cool cake in pan on a wire rack for 5 mins, then loosen the sides of the pan and remove. While still warm, top with lemon glaze and serve in slices.


  • 1 tablespoon rice flour, plus extra for dusting
  • 4 egg whites
  • 1/2 lemon, juiced
  • 1/2 cup caster sugar
  • 1 1/4 cups almond meal
  • 1 tablespoon cocoa powder
  • 1 cup dates, sliced
  • 1/4 cup dried cranberries
  • 1 cup gluten free icing sugar
  • 2 tablespoons lemon juice
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