If there is one scent that instantly transports me back to the bustling morning markets of Sichuan, it is the earthy, caramel-like aroma of freshly baked Zao Gao (枣糕). Unlike the delicate and airy Fluffy Matcha Chiffon Cake, this Chinese Jujube Cake is rustic, substantial, and incredibly moist.
It sits somewhere between a pound cake and a sponge cake, deriving its signature dark amber color and deep sweetness not just from brown sugar, but from a heavy concentration of Chinese red dates (jujubes).
My family loves having this for breakfast or as an afternoon snack. It is nutrient-dense, comforting, and because we make it at home, we can control the ingredients. After testing this recipe multiple times in my kitchen to get the moisture level just right, I am confident this method is 100% successful.
What is Chinese Jujube Cake?
Zao Gao is a traditional dessert popular across Northern China, though it is enjoyed everywhere. “Zao” means date (jujube), and “Gao” means cake. Historically, red dates have been prized in Traditional Chinese Medicine (TCM) for replenishing blood and energy (Qi).
In professional Chinese kitchens, we often steam cakes, like the Yellow Millet Sticky Rice Cake, but Zao Gao is unique because it is oven-baked. This creates a caramelized crust (Maillard reaction) that pairs perfectly with the soft, spongy interior.
Why This Recipe Works
- Intense Flavor Infusion: We don’t just chop the dates; we boil them and blend them into a paste. This ensures every crumb of the cake is infused with date flavor.
- Moisture Balance: By using the water the dates were boiled in, we retain all the nutrients and flavor while keeping the cake moist for days.
- The Reaction: The combination of baking soda and baking powder does two things: it provides lift, but the baking soda also reacts with the natural acidity in the dates and brown sugar to deepen the color to a beautiful dark brown.
Key Ingredients & Substitutions
- Dried Red Dates (Jujubes): The star of the show. You can find these at any Asian grocery store. Look for dates that are plump and not overly shriveled.
- Sugars: We use a mix of Granulated White Sugar and Chinese Red Sugar (or dark brown sugar). The brown sugar adds moisture and a hint of molasses flavor.
- Cake Flour (Low Protein Flour): In the original recipe, we use “low powder” (cake flour). This ensures a tender crumb. If you only have All-Purpose flour, the cake will be slightly chewier but still delicious.
- Leavening Agents: You need both Aluminum-Free Baking Powder and Baking Soda. Do not skip the soda; it is essential for the color.
- Fat: The original recipe calls for anhydrous butter (ghee), but notes that corn oil or sunflower oil works perfectly. I prefer using a neutral vegetable oil for a lighter crumb that stays soft even when cold.
Recipe Notes Before You Start
- Equipment: You will need a blender or food processor to make the date paste, and a standard loaf pan (toast mold) or an 8-inch square pan.
- Oven Temp: Preheat your oven to 340°F (170°C). Every oven is different; I recommend using an oven thermometer to ensure accuracy.
- Prep: Pitting dates takes time. Put on a podcast or some music and treat it as a meditative task!
How to Make Chinese Jujube Cake
1. Prepare the Red Dates Weigh out 6 oz (170g) of dried red dates. Soak them in warm water for 2 hours to rehydrate. Remove the pits.
Tip: Using a rigid straw or a small paring knife makes pitting easier. Place the pitted dates in a pot and add just enough water to cover them. Bring to a boil over high heat and cook until the dates are very soft and a chopstick can easily pierce through them. Let them cool.
2. Make the Date Paste Pour the cooled dates, the remaining boiling liquid, 1/3 cup (80g) white sugar, and 1.5 tbsp (20g) brown sugar into a blender.
Note: You don’t need too much water—just enough to help the blender run. Blend until you have a smooth mud-like paste.
3. Incorporate Eggs Pour the date paste into a large mixing bowl. Crack in 4 large eggs, one at a time. Using a hand mixer or whisk, beat until large bubbles form.
Chef’s Note: Unlike a Pumpkin Chestnut Pound Cake where you might cream butter and sugar, or a sponge where you whip eggs to stiff peaks, here we just need them fully incorporated and slightly aerated. Do not over-whip.
4. Add Dry Ingredients Sift together 1½ cups (180g) Cake Flour, 1½ tsp (7g) Baking Powder, and ¾ tsp (4g) Baking Soda. Add the flour mixture to the wet ingredients in three batches.
Crucial Step: Mix quickly but gently. Do not over-mix, or the flour will develop gluten (qijin), making the cake tough and rubbery.
5. Add the Oil Pour in 1/3 cup (70g) of neutral cooking oil (or melted butter). Again, mix quickly until just combined. The batter should be thick and dark.
6. Bake Pour the batter into a lined or greased loaf pan or toast mold. Smooth the surface with a spatula. Pick up the pan and drop it firmly on the counter twice to release large air bubbles. Sprinkle raw white sesame seeds generously over the top. Bake at 340°F (170°C) for 30 to 35 minutes.
7. Check for Doneness To test if it’s done:
- Insert a toothpick into the center; it should come out clean with no wet batter.
- Gently tap the surface of the cake; it should feel elastic and spring back.
8. Cool and Serve Let the cake cool in the pan for 5 minutes, then unmold it onto a wire rack. It is best to slice this cake once it has cooled down slightly; cutting it piping hot may cause it to crumble.
This cake pairs beautifully with a warm bowl of Red Bean and Black Rice Porridge for a wholesome breakfast.
Common Mistakes When Making Jujube Cake
- Batter is Gummy: This usually happens if you stirred the flour too long or too vigorously. Once the flour hits the liquid, mix only until no dry streaks remain.
- Cake Sinks in the Middle: This indicates the cake was underbaked. The interior structure didn’t set before you took it out. Make sure to do the toothpick test.
- Bitter Taste: This can happen if you accidentally measured too much baking soda or if the baking powder contains aluminum. Always measure precisely.
About the Author & Recipe Development
I’m Lin, a chef born in Sichuan with over a decade of professional kitchen experience. This recipe was developed based on the “100% Success” formula I use for my family. I tested the sugar ratios to ensure it wasn’t cloyingly sweet, allowing the natural fruitiness of the jujubes to shine. While traditional recipes might use lard or ghee, I found that using vegetable oil makes the cake more accessible for home bakers in the US and Europe without sacrificing texture.
Authoritative References
For more information on the chemical reaction between acidic ingredients (like dates/brown sugar) and baking soda that creates the dark crumb in this cake, you can read about the Maillard reaction and caramelization on Science of Cooking. For details on the nutritional profile of Jujubes, refer to this overview by Healthline.
How to Store
Because this cake has no preservatives, it should be eaten quickly.
- Room Temperature: Store in an airtight container for up to 2 days.
- Freezer: Slice the cake, wrap individual slices in plastic wrap, and freeze for up to 1 month. Reheat in the microwave for 20 seconds before eating.
Nutrition Information (Estimate)
- Calories: ~240 kcal per slice
- Carbohydrates: 38g
- Protein: 5g
- Fat: 9g
- Sugar: 22g
- Fiber: 2g
- Sodium: 180mg (Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.)
Food Safety and Preparation
- Allergen Alert: This recipe contains Eggs and Wheat (Gluten).
- Dates: Ensure all pits are removed before blending to avoid damaging your blender or choking hazards.
- Raw Batter: Do not consume raw batter containing flour and eggs.
Chinese Jujube Cake (Zao Gao)
Equipment
- Blender or Food Processor
- Loaf Pan Or 8-inch square pan
Ingredients
- 170 g dried red dates (jujubes) approx. 6 oz
- 80 g granulated white sugar approx. 1/3 cup
- 20 g brown sugar approx. 1.5 tbsp
- 4 large eggs
- 180 g cake flour approx. 1.5 cups; or low protein flour
- 7 g baking powder approx. 1.5 tsp; aluminum-free
- 4 g baking soda approx. 3/4 tsp
- 70 g vegetable oil approx. 1/3 cup; corn or sunflower oil. Can substitute with melted butter.
- 1 tbsp white sesame seeds for topping
Instructions
- Soak the red dates in water for 2 hours. Remove the pits.
- Place the pitted dates in a pot and add water to cover. Bring to a boil over high heat and cook until a chopstick easily pierces the dates. Let cool.
- Pour the dates, the boiling liquid (ensure it does not exceed the level of the dates), white sugar, and brown sugar into a blender. Blend into a smooth paste.
- Transfer paste to a bowl. Add eggs one by one, beating with a whisk until large bubbles form. Do not over-whip.
- Sift the cake flour, baking powder, and baking soda. Add to the egg mixture in three batches, mixing quickly and evenly. Speed is important to avoid gluten formation.
- Add the oil (or melted butter) and continue to mix quickly until combined.
- Pour batter into a lined loaf pan or mold. Smooth the surface and tap the pan firmly on the counter to release air bubbles. Sprinkle evenly with sesame seeds.
- Preheat oven to 340°F (170°C). Bake for 30 minutes.
- Check for doneness: Insert a toothpick; it should come out clean. The surface should be elastic when tapped.
- Cool in the pan for 5 minutes, then unmold. Slice and serve. (Note: Cutting while too hot may cause crumbling).
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