Dessert

Healthy high-fibre date and almond loaf cake

Name: Healthy high-fibre date and almond loaf cake recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 10
Ingredients: 80g almond; 300g pitted Medjool dates; 250ml oat milk; 3 large eggs, at room temperature; 50.00 ml light olive oil; 1 tsp bicarb soda; Finely grated zest of 1 orange; 180g rolled oats; 1/2 tsp ground cinnamon; 2 tsp brown sugar; Plain Greek-style yoghurt and date molasses, to serve (optional, see recipe notes)

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Healthy easy date and almond loaf — Brett Stevens

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by Lucy Nunes

Delicious Team

Apr 23, 2026

Treat yourself to the good stuff with this healthy loaf that’s packed with protein, fibre and plenty of deliciousness. It’s quick and easy to put together and, if you don’t demolish it on the first day, it gets even better with time.

You’ll need a 10.5cm x 22cm (base) loaf pan for this recipe.

1/2 cup (80g) almonds, plus extra 1/2 cup (80g), chopped
300g pitted Medjool dates
1 cup (250ml) oat milk
3 large eggs, at room temperature
2 1/2 tbs light olive oil
1 tsp bicarb soda
Finely grated zest of 1 orange
2 cups (180g) rolled oats
1/2 tsp ground cinnamon
2 tsp brown sugar
Plain Greek-style yoghurt and date molasses, to serve (optional, see recipe notes)

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 10.5cm x 22cm (base) loaf pan and line with baking paper, with 2cm paper overhanging on each long side.
2.

Place the whole almonds on a baking tray and roast in the oven for 10 minutes, or until toasted. Set aside and, when cool enough to handle, roughly chop.
3.

Place the dates, milk, eggs, oil, bicarb and zest in a blender and whiz until smooth. Add oats and chopped toasted almonds and whiz for 8-10 seconds (you want to keep some texture) until just combined. Pour into prepared pan. Toss extra chopped almonds in a small bowl with the cinnamon and sugar, then sprinkle over the batter.
4.

Bake for 55-60 minutes, until golden and a skewer inserted in centre comes out clean. Set aside to cool in pan for 10 minutes before using paper to lift loaf out of pan and onto a wire rack to finish cooling.
5.

Serve warm or at room temperature, sliced, with a dollop of yoghurt and a drizzle of date molasses, if using.