Sticky Date and Oat Cake©

A sensational way to celebrate a special event or birthday. Enjoy this rich sticky date and oat cake which has less saturated fat and more dietary fibre than your average cake.
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  • Serves 10
  • 13 Ingredients
  • 10 Minutes Prep
  • 35 Minutes Cook
  • Medium
Nutrition per serve
  • Energy 825kJ
  • Protein 4g
  • Fat (total) 6g
  • - Saturated Fat 1g
  • Carbohydrate (total) 30g
  • - Sugar 19g
  • Fibre 105g
  • Sodium 325mg


2 cups pitted dates, chopped

1/2 cup water

1 teaspoon bicarbonate of soda

60g reduced fat 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



2/3 cup water

1/2 tablespoon cornflour

1/3 cup brown sugar

2 tablespoons reduced fat margarine


  1. Pre-heat oven to 170°C.
  2. Line a 20cm round cake tin with baking paper.
  3. Place dates and water in a medium saucepan and bring to the boil.
  4. Remove from heat and add bicarbonate of soda.
  5. Leave to cool for 5 minutes then puree until smooth.
  6. Place margarine and sugar in a mixing bowl and beat until light and fluffy.
  7. Add eggs one at a time, beating well after each addition.
  8. Fold in date mixture, flours, oats and milk and pour into a prepared tin.
  9. Bake for 45-50 minutes.
  10. Syrup: Mix together cornflour and a small amount of water to form a paste.
  11. Gradually add remaining water and place in a saucepan.
  12. Add brown sugar and bring to the boil.
  13. Reduce heat and cook for 1-2 minutes.
  14. Whisk in margarine.

Dietitian Notes / Recipe Tips

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.

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Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health & Wellbeing Company

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