Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Date and Walnut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 49 reviews

This Date and Walnut Cake is a moist, flavorful loaf featuring the natural sweetness of dates combined with crunchy walnuts. Made with simple ingredients like coffee, muscovado sugar, and vegan yogurt, this cake is perfect for a wholesome snack or dessert. It’s easy to prepare, using basic mixing and baking techniques, and produces a deliciously rich cake with a tender crumb and crunchy nut topping.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Soaking Ingredients

  • 200 g pitted dates, roughly chopped
  • 150 ml hot coffee
  • 1 teaspoon baking soda
  • 100 ml olive oil (or neutral oil such as sunflower or rapeseed oil)

Wet Ingredients

  • 130 g dark muscovado sugar
  • 80 g vegan Greek-style yogurt (or vegan sour cream or skyr)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 250 g all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 90 g walnuts, roughly chopped (plus extra for garnish)

Instructions

  1. Soak the dates: In a large mixing bowl, combine the chopped dates, baking soda, hot coffee, and olive oil. Stir well and let the mixture sit for 15 minutes to soften the dates and activate the baking soda.
  2. Preparation: Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter, then line it with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
  3. Mix wet ingredients: To the bowl with soaked dates, add dark muscovado sugar, vegan Greek-style yogurt, and vanilla extract. Whisk everything well to combine into a smooth wet mixture.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and roughly chopped walnuts to evenly distribute the leavening and nuts.
  5. Make the batter: Gently fold the dry ingredients into the wet date mixture using a spatula, mixing just until there are no streaks or pockets of flour combined—avoid overmixing to keep the cake tender.
  6. Assemble: Pour the batter into the prepared loaf pan and smooth out the top with a spatula or knife. Optionally, stud the top with some whole walnuts for garnish. Place the pan on an aluminum tray or baking sheet to ensure even baking from underneath.
  7. Bake: Bake the cake in the preheated oven for 45 to 55 minutes. Start checking for doneness at 45 minutes by inserting a toothpick or knife in the center—it should come out clean with a few moist crumbs. Continue baking in 5-minute increments if needed. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
  8. Storage: Once cooled, wrap the cake tightly in plastic wrap, foil, or place in an airtight container. It can be stored at room temperature for up to 5 days if the environment is cool, or refrigerated for up to 7 days. For freezing, slice the cake and separate slices with parchment paper, then wrap well or place in a sealed container. Freeze for up to one month. To serve, thaw at room temperature for a couple of hours.

Notes

  • Chopping dates roughly helps them soak and blend better into the batter.
  • Using hot coffee boosts the flavor and helps soften the dates while working with baking soda to leaven the cake.
  • Dark muscovado sugar adds a rich, slightly molasses flavor that complements the dates.
  • Be careful not to overmix the batter to maintain a tender crumb.
  • Placing the loaf pan on an aluminum tray prevents the bottom from baking too quickly or burning.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Find it online: https://ellarecipe.com/date-and-walnut-cake-recipe/