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Date and Walnut Cake Recipe

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★★★★★

5 from 81 reviews

This moist and flavorful Date and Walnut Cake combines rich, naturally sweet dates with crunchy walnuts to create a delectable loaf perfect for tea time or dessert. Enhanced by aromatic coffee and a hint of vanilla, this vegan-friendly cake is free from dairy and eggs, making it an ideal treat for those following plant-based diets. It features a tender crumb and a subtle caramelized sweetness, baked to golden perfection.

Ingredients

Scale

Wet 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

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 allow the dates to soften and flavors to meld.
  2. Prepare the 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, leaving an overhang on the sides for easy cake removal.
  3. Mix wet ingredients: Add the dark muscovado sugar, vegan Greek-style yogurt, and vanilla extract to the date mixture. Whisk thoroughly until well combined and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and chopped walnuts to evenly distribute the leavening agents and nuts.
  5. Make the batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until there are no visible pockets or streaks of flour, taking care not to overmix to keep the cake tender.
  6. Assemble for baking: Pour the batter into the prepared loaf pan and level the top with a spatula or knife. Optionally, garnish the surface with whole walnuts for an attractive finish. Place the loaf pan on a baking sheet or aluminum tray to promote even baking from the bottom.
  7. Bake the cake: Bake in the preheated oven for 45-55 minutes. After 45 minutes, insert a toothpick or knife into the center; it should come out clean with a few moist crumbs. If needed, continue baking in 5-minute increments until fully cooked and the top is golden brown.
  8. Cool and store: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Store wrapped tightly in plastic wrap or an airtight container at room temperature for up to 5 days, refrigerate for up to 7 days, or freeze sliced portions separated by parchment paper for up to a month.

Notes

  • Using hot coffee helps soften the dates and adds a subtle depth of flavor to the cake.
  • You can substitute olive oil with a neutral oil like sunflower or rapeseed oil to avoid an olive taste.
  • Dark muscovado sugar adds rich molasses notes, but light brown sugar can be used as a milder alternative.
  • For a nut-free version, omit walnuts and consider adding seeds or dried fruit.
  • Ensure not to overmix the batter to maintain a soft and tender crumb texture.
  • Using vegan Greek-style yogurt or similar plant-based sour cream adds moisture and a slight tang, enhancing the cake’s flavor.
  • The baking time may vary slightly depending on your oven; check doneness early to prevent overbaking.

Keywords: Date cake, walnut cake, vegan dessert, dairy-free cake, plant-based baking, moist cake, easy loaf cake

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