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If you have a soft spot for moist, richly textured cakes that are both comforting and packed with character, then you are going to adore this Date and Walnut Cake Recipe. It’s the kind of cake that wraps you in warmth with every bite—the natural sweetness of chopped dates perfectly balanced by the slight crunch of walnuts, all held together in a tender crumb. Whether you’re enjoying it with your morning coffee or as an afternoon treat, this cake blends deep flavors and wholesome ingredients that make it a true crowd-pleaser.
Ingredients You’ll Need
Getting your hands on simple, well-loved ingredients is what makes this cake so effortlessly delicious. Each element plays an essential role, adding depth to the taste and texture or enhancing the natural color of the cake. You’ll find these basics are easy to work with and create truly satisfying results.
- 200 g pitted dates (roughly chopped): These provide natural sweetness and moisture; soaking them unlocks their full flavor.
- 150 ml hot coffee: It deepens the richness and accentuates the caramel notes in the dates and sugar.
- 1 teaspoon baking soda: Helps to tenderize the cake and balance acidity from the yogurt and dates.
- 100 ml olive oil (or neutral oil): Adds moisture and keeps the crumb lovely and soft without heaviness.
- 130 g dark muscovado sugar: This unrefined sugar brings a touch of molasses flavor, enhancing the cake’s complexity.
- 80 g vegan Greek-style yogurt (or vegan sour cream/skyr): Provides a subtle tang and helps keep the cake moist.
- 1 teaspoon vanilla extract: Infuses sweetness and aroma to the cake’s base.
- 250 g all-purpose flour: Forms the structure, making sure everything holds together beautifully.
- 1 tablespoon baking powder: Gives the cake a gentle rise and lightness.
- ¼ teaspoon sea salt: Balances all the flavors and enhances sweetness.
- 90 g walnuts (roughly chopped, plus extra for garnish): Adds delightful crunch and a nutty warmth to every bite.
How to Make Date and Walnut Cake Recipe
Step 1: Soak the Dates
Start by combining the chopped dates, baking soda, hot coffee, and olive oil in a large mixing bowl. Stir it all together and then set this mixture aside for 15 minutes. This soaking step is crucial because it softens the dates and lets them infuse that luscious sweetness and richness into the liquid, which will ultimately permeate the cake’s crumb.
Step 2: Prepare Your Pan and Oven
While the dates soak, preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with some oil or vegan butter, then line it with parchment paper. Leaving a good overhang on the sides makes it easier to lift the cake out once baked, so don’t skip this handy trick.
Step 3: Mix Wet Ingredients
Now, to the bowl with your soaked dates, add the muscovado sugar, vegan yogurt, and vanilla extract. Give everything a good whisk to combine smoothly—this blend forms the flavorful, moist base of your batter.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and the chopped walnuts. Mixing these dry ingredients thoroughly ensures the leavening distributes evenly, and the walnuts are coated so they don’t sink in the batter.
Step 5: Fold to Make the Batter
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful here—fold just until there are no streaks of flour left. Overmixing can make the cake tough, so embrace the little lumps; they will bake out and keep your cake tender.
Step 6: Assemble and Garnish
Pour the batter into your prepared loaf pan, smoothing the top with a spatula or knife for an even surface. For an inviting look and extra walnut flavor, sprinkle some whole walnut halves over the top. Place your loaf pan on an aluminum tray or baking sheet—this thoughtful step helps the cake cook evenly from underneath, avoiding any soggy spots.
Step 7: Bake to Perfection
Bake for 45 to 55 minutes. The cake should rise well, turning a gorgeous golden brown on top. To check if it’s done, insert a toothpick or knife in the center around the 45-minute mark. It’s ready when it comes out clean but with just a few moist crumbs clinging to it. If it needs more time, keep baking in 5-minute increments until perfect. Let it cool in the pan for about 10 minutes before lifting it out using the parchment sling and transferring it to a wire rack to cool completely.
How to Serve Date and Walnut Cake Recipe
Garnishes
A few whole walnuts sprinkled on top before baking add a rustic charm, but you can also dust a light sprinkle of powdered sugar over the cooled cake for a touch of sweet elegance. If you’re feeling extra indulgent, a dollop of vegan whipped cream or a drizzle of maple syrup will complement the flavors beautifully.
Side Dishes
This Date and Walnut Cake Recipe pairs deliciously with a creamy plant-based yogurt or a scoop of coconut ice cream for an afternoon dessert. For a simple tea-time delight, enjoy it alongside a freshly brewed cup of herbal or spiced chai tea, which enhances the cake’s warm, spicy notes.
Creative Ways to Present
Try slicing the cake thickly and layering it with vegan cream or fruit preserves for an elegant trifle-inspired presentation. Alternatively, serve individual squares topped with a few toasted walnut pieces and a drizzle of date syrup for a charming, bite-sized treat at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once your cake has cooled completely, wrap it tightly in plastic wrap or foil, or place it in an airtight container. Stored at room temperature, your leftovers will stay fresh for up to 5 days if your kitchen isn’t too warm. For longer storage, keeping it refrigerated will extend its life to about 7 days without losing moisture.
Freezing
This cake is perfect for freezing. Slice it before freezing, placing sheets of parchment between the slices to prevent sticking. Wrap the slices tightly or store them in a sealed container, then freeze for up to a month. This way, you can pull out just the right amount whenever a craving hits.
Reheating
To bring frozen slices back to life, allow them to thaw at room temperature for a couple of hours. If you want it warm, pop a slice into the oven for a few minutes or use a toaster oven for a gentle heat-up that keeps the crumb soft and inviting.
FAQs
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans or almonds would work wonderfully if you’re looking for a different texture or flavor note. Just chop them roughly and follow the same measurement.
Is it necessary to soak the dates in coffee?
Soaking the dates in hot coffee softens them and intensifies the cake’s flavor, but if you prefer, you can soak them in hot water or a non-dairy milk for a milder taste. The coffee adds a pleasant depth and a subtle bitterness that balances the sweetness.
How can I make this cake gluten-free?
Swap the all-purpose flour with a gluten-free flour blend that is suitable for baking, making sure it contains xanthan gum or another binder to keep the texture just right. The cake will still turn out moist and delicious!
Can I make this cake nut-free?
Yes! Simply omit the walnuts or replace them with seeds such as pumpkin or sunflower seeds for some crunch without nuts. This will still be tasty and safe for those with nut allergies.
What’s the best way to slice the cake?
Use a serrated knife and slice gently with a sawing motion to avoid squashing the cake crumb. Clean the knife between slices for neat, even cuts that look as good as they taste.
Final Thoughts
This Date and Walnut Cake Recipe is one of those cozy, homey bakes that feels like a warm hug every time you enjoy it. Whether you’re baking for guests, gifting a slice to a friend, or simply treating yourself, it’s a reliable, guilt-free delight that you’ll want to make again and again. So grab those dates and walnuts, and get ready to fill your kitchen with irresistible aromas and your heart with joy.
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Date and Walnut Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
A moist and flavorful Date and Walnut Cake made with natural sweetness from dates and rich texture from walnuts. This vegan-friendly cake incorporates hot coffee to enhance the flavors and is perfect for a cozy snack or dessert. Easy to prepare and bake, it delivers a deliciously tender crumb with crunchy walnut bits.
Ingredients
Soaking Mixture
- 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
- Soak the dates: In a large mixing bowl, combine the chopped dates, baking soda, hot coffee, and olive oil. Stir thoroughly and set aside for 15 minutes. This softens the dates and activates the baking soda.
- Prepare baking pan: Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper, ensuring an overhang on the sides for easy removal.
- Mix wet ingredients: To the bowl containing the soaked dates, add muscovado sugar, vegan yogurt, and vanilla extract. Whisk well to combine into a smooth mixture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and roughly chopped walnuts, evenly distributing the ingredients.
- Make the batter: Fold the dry ingredients gently into the wet ingredients using a spatula until no pockets of flour remain. Avoid overmixing to maintain a tender crumb.
- Assemble the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, press some whole walnuts on top for garnish. Place the loaf pan on an aluminum tray or baking sheet to promote even baking from underneath.
- Bake: Bake the cake for 45-55 minutes until it rises and the top turns golden brown. Check doneness at 45 minutes by inserting a toothpick or knife; it should come out clean with a few crumbs. If needed, continue baking in 5-minute increments until fully cooked. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- Storage: Once cooled, wrap leftover cake tightly in plastic wrap or foil, or store in an airtight container. Keep at room temperature for up to 5 days or in the refrigerator for up to 7 days. To freeze, slice the cake and separate slices with parchment paper, store in freezer-safe packaging, and freeze for up to one month. Thaw at room temperature for a few hours before serving.
Notes
- Use pitted dates for ease of preparation and better texture.
- Hot coffee enhances the cake’s flavor and softens the dates; you can use decaf if desired.
- Muscovado sugar gives a rich, deep sweetness—substitute with dark brown sugar if needed.
- Do not overmix the batter to avoid a dense cake.
- Using an aluminum tray beneath the loaf pan helps bake the cake evenly and prevents burning the base.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Western
