INSTRUCTIONS (EASY METHOD)
1. Prepare the Dry Fruits
Chop dates/figs/apricots into small pieces.
If very dry, soak in warm water for 10 minutes and drain.
2. Mix the Batter
Beat the 3 eggs in a bowl.
Add flour (sieved).
Fold in the chopped dry fruits.
Add baking powder & spices if using.
Mix until thick but smooth.
3. Bake
Preheat oven to 170°C (338°F).
Grease a small cake pan.
Pour the batter and level.
Bake 30–40 minutes, or until a toothpick comes out clean.
4. Cool & Slice
Let it cool fully to set the structure.
SERVINGS
Makes 6–8 slices
Serving size: 1 slice (~60–70 g)
NUTRITION (APPROX PER SLICE)
(Will vary depending on dried fruit selection)
Nutrient Approx Amount
Calories 140–180
Natural Sugars 12–18 g (from fruit only)
Carbs 22–28 g
Protein 3–5 g
Fat 2–5 g
Fiber 2–3 g
Note for people with diabetes:
Even without added sugar, dried fruits contain natural sugars. Portion control is important.
BENEFITS
✔ No added sugar (sweetness from dates/fruit only)
✔ No milk or dairy
✔ Only 3 core ingredients
✔ High in fiber & natural energy
✔ Good for tea-time / travel snack
✔ Can be made vegan (use flax eggs)
Q&A — COMMON QUESTIONS
1. Is this safe for diabetics?
It can be friendlier for blood sugar than regular cake because it has no refined sugar.
But dried fruits still contain natural sugars.
👉 Always check portion sizes & personal dietary needs.
2. Can I make it vegan?
Yes! Replace 3 eggs with:
3 flax eggs (3 tbsp ground flax + 9 tbsp water)
3. Can I add sweetener if I want it sweeter?
Yes — add stevia/erythritol if you want extra sweetness.
4. Can I make it gluten-free?
Use:
Almond flour
Oat flour
Gluten-free baking mix
5. Why is it called a “3-ingredient cake”?
Because only fruit, flour, and eggs are essential.
Everything else is optional.
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