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Date and Walnut Cake Recipe

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4.1 from 5 reviews

A deliciously moist and eggless Date and Walnut Cake, perfect for an afternoon tea. This dairy-free, vegan-friendly cake is made with pantry staples like dates, walnuts, and coffee, lending it a rich flavor and moist texture. It’s easy to prepare and ideal for those looking for a wholesome treat with no animal products.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices

Ingredients

Soaking Ingredients

  • 200 g (1 ⅓ cups) pitted dates, roughly chopped
  • 150 ml (½ cup + 2 tablespoons) hot coffee
  • 1 teaspoon baking soda
  • 100 ml (⅓ cup + 4 teaspoons) olive oil or neutral oil such as sunflower or rapeseed oil

Wet Ingredients

  • 130 g (⅔ cup) dark muscovado sugar
  • 80 g (⅓ cup) vegan Greek-style yogurt or vegan sour cream or skyr
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 250 g (2 cups + 2 teaspoons) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 90 g (¾ cup) 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 set the mixture aside for 15 minutes to allow the dates to soften and blend with the liquids.
  2. Prepare the Pan: Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with some oil or vegan butter. Line it with parchment paper forming a sling that overhangs the sides for easy cake removal.
  3. Mix Wet Ingredients: To the date mixture, add the dark muscovado sugar, vegan yogurt (or sour cream/skyr), and vanilla extract. Whisk these ingredients thoroughly to create a smooth, combined wet mixture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and roughly chopped walnuts to evenly distribute the leavening and nuts.
  5. Make the Batter: Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks or patches of flour remain—avoid overmixing to keep the cake tender.
  6. Assemble the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, decorate the surface by studding it with extra whole walnuts. Place the pan on a baking sheet or aluminum tray to ensure even baking.
  7. Bake: Bake in the preheated oven for 45-55 minutes. After 45 minutes, test the cake’s doneness by inserting a toothpick or knife into the center—it should come out clean or with a few dry crumbs. Continue baking in 5-minute increments if needed until fully baked and golden brown on top.
  8. Cool the Cake: Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
  9. Store and Freeze: Wrap leftover cake tightly in plastic wrap or foil, or place in an airtight container. Store at room temperature for up to 5 days (if cool) or refrigerate for up to 7 days. To freeze, slice the cake and layer slices separated with parchment paper in a sealed container. Freeze for up to one month. Thaw at room temperature for a couple of hours before serving.

Notes

  • Use pitted dates such as Medjool for softness and natural sweetness.
  • The hot coffee enhances the flavor complexity and moistness of the cake.
  • Dark muscovado sugar adds a rich, molasses note; brown sugar can be substituted if unavailable.
  • Ensure not to overmix the batter to maintain a tender crumb.
  • The cake is eggless and dairy-free, suitable for vegan diets.
  • Use a loaf pan of about 1 pound size (roughly 8×4 inches) for best results.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegan

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