Preheat oven to 350ºF and grease two 8-inch round pans, or three 6-inch pans, with coconut oil or spray oil. (I like to line them with parchment paper, too, to guarantee easy removal later.)
In a blender or food processor, combine the eggs, dates, and water and blend until smooth. (If using the food processor, I like to start with only the water because it can splash so much. Add in the eggs once the dates have broken down a bit, to avoid splashing.)
Add in the almond butter, vanilla, baking soda, and salt and blend again until a smooth batter is formed. Alternatively, you can pour the blended date mixture into a large bowl, then stir in the other ingredients, so your blender won't have to blend anything too thick.
Divide the batter among the two or three prepared pans, and smooth the top with a spatula. (They won't be very full, but will rise as they bake.) Bake until lightly golden on top, about 25 minutes to 30 minutes.
Cool completely before removing the cake from the pan, then frost with your favorite frosting and serve. This cake can be served and stored at room temperature for at least 2 days, but for best shelf life I recommend storing it in the fridge, tightly covered, for up to a week.
Nutrition information is for 1 of 12 slices. This does not include frosting, and is just an estimate, not a guarantee.You can swap the dates for 3 very ripe bananas instead. And you can use peanut butter instead of almond butter, if you like. For more tips and frosting ideas, see the full post above.This recipe has been updated to use less water. The original called for a 1/2 cup of water instead of a 1/4 cup. Using less water prevents the middles from sinking as the cake cools.