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Date and Walnut Cake Recipe

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4.4 from 4 reviews

This moist and flavorful Date and Walnut Cake combines the natural sweetness of dates with the rich crunch of walnuts, enhanced by aromatic coffee and gentle hints of vanilla. Perfect as a wholesome dessert or a comforting snack, this vegan-friendly cake uses olive oil and vegan yogurt for a tender crumb and is easy to prepare with a simple bake in the oven.

Ingredients

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, add 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 flavors to meld.
  2. Preparation: 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 for easy removal.
  3. Mix wet ingredients: To the bowl containing the soaked dates, add the dark muscovado sugar, vegan Greek-style yogurt, and vanilla extract. Whisk thoroughly to combine until smooth and evenly mixed.
  4. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and the chopped walnuts, ensuring even distribution of the leavening agent and nuts.
  5. Make the batter: Gently fold the dry ingredients into the wet mixture using a spatula until no pockets or streaks of flour remain. Avoid overmixing to maintain a tender crumb.
  6. Assemble: Transfer the batter to the prepared loaf pan and smooth the surface using a spatula or knife. Optionally, decorate the top with whole walnuts. Place the loaf pan on a baking sheet or aluminum tray to promote even baking from the bottom.
  7. Bake: Bake in the preheated oven for 45-55 minutes. Check doneness at 45 minutes by inserting 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 baked. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Storage: Once cooled, wrap any leftovers tightly in plastic wrap or foil or store in an airtight container. The cake can be kept at room temperature for up to 5 days if not in a warm environment or refrigerated for up to 7 days. For longer storage, slice and separate with parchment paper, wrap well, and freeze for up to one month. Thaw at room temperature before serving.

Notes

  • Use pitted dates that are soft and sweet; soaking them in coffee helps to intensify their flavor and soften texture.
  • Dark muscovado sugar adds moisture and a rich, caramel-like flavor, but you can substitute with dark brown sugar if unavailable.
  • Using coffee in the recipe enhances the depth of flavor and complements the walnuts and dates beautifully.
  • This cake is vegan and dairy-free, using plant-based yogurt and oils to keep it moist.
  • Be careful not to overmix the batter to ensure a light and tender cake texture.
  • Allow the cake to cool fully before slicing to maintain shape and avoid crumbling.

Find it online: https://bitezly.com/date-and-walnut-cake-recipe-2/