Introduction

This Date and Walnut Cake is a moist, flavorful treat perfect for any occasion. Combining the natural sweetness of dates with crunchy walnuts, it offers a delightful texture and rich taste that’s sure to satisfy your sweet tooth.

A rectangular, dark brown loaf cake topped with whole walnut halves arranged in neat rows on its surface, the cake has a slightly cracked texture suggesting moistness inside. The cake sits on a piece of printed parchment paper placed over a white marbled textured surface. Surrounding the cake, on the left, is a white scalloped bowl filled with walnut halves, and on the right, a white plate holds glossy, deep brown dates. Behind the cake, there is a clear glass jar filled with more walnuts and two bottles of a light beige drink. The photo captured is warm, natural, and focused on the cake's rich details. photo taken with an iphone --ar 4:5 --v 7

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)
130 g dark muscovado sugar
80 g vegan Greek-style yogurt (or vegan sour cream or skyr)
1 teaspoon vanilla extract
250 g all-purpose flour
1 tablespoon baking powder
¼ teaspoon sea salt
90 g walnuts (roughly chopped, plus extra for garnish)

Instructions

Step 1: Soak the dates by combining the chopped dates, baking soda, hot coffee, and olive oil in a large mixing bowl. Stir well and set aside for 15 minutes.
Step 2: 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 for easy removal.
Step 3: Add the muscovado sugar, vegan yogurt, and vanilla extract to the bowl with the soaked dates. Whisk until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, salt, and chopped walnuts.
Step 5: Gently fold the dry ingredients into the wet mixture using a spatula until no pockets of flour remain. Avoid overmixing to keep the cake tender.
Step 6: Pour the batter into the prepared loaf pan, smoothing the top. If desired, press some whole walnuts onto the surface for garnish. Place the loaf pan on a baking sheet to help the cake bake evenly.
Step 7: Bake for 45-55 minutes until the cake has risen and the top is golden brown. Check for doneness at 45 minutes by inserting a toothpick or knife; it should come out clean or with a few crumbs. Continue baking in 5-minute increments if needed.
Step 8: Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Tips & Variations

Swap the olive oil for sunflower or rapeseed oil for a milder flavor.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Use vegan sour cream or skyr instead of yogurt for a slightly tangier taste.
For extra crunch, toast the walnuts lightly before adding them to the batter.

Storage

Once cooled, store the cake wrapped tightly in plastic wrap or foil, or place it in an airtight container. It keeps well at room temperature for up to 5 days if the environment is cool, or in the refrigerator for up to 7 days. To freeze, slice the cake and separate slices with parchment paper. Wrap well or seal in a container, and freeze for up to one month. Thaw at room temperature for a couple of hours before serving.

How to Serve

A close-up view of a moist, brown nut bread slice resting on a wooden surface with a white marbled texture in the background, showing a dense texture filled with chopped nuts inside, topped with a few walnut pieces on the crust; behind it, there is a stack of similar thick, rectangular slices also topped with walnuts, slightly blurred. The bread has a rich brown color with darker spots from nuts and chunks inside, making it look hearty and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of vegan yogurt?

Yes, you can substitute regular yogurt if you’re not following a vegan diet. It will work just as well and give the cake a delicious moist texture.

Do I need to use coffee in this recipe?

The hot coffee helps soften the dates and adds depth to the flavor, but you can substitute it with hot water or a caffeine-free alternative if preferred.