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
Scale
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
