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Date and Walnut Cake Recipe

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3.9 from 10 reviews

This Date and Walnut Cake is a naturally sweetened, tender, and moist tea cake made with soft Medjool dates and no refined sugar. Perfect for everyday snacking, it combines the wholesome flavors of dates and walnuts to create a healthy yet indulgent dessert that’s easy to prepare and bake.

Ingredients

Dates and Milk

  • 2 ½ cups chopped Medjool dates
  • 1 cup hot milk

Dry Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup walnuts, finely chopped plus more for topping

Wet Ingredients

  • 2 large eggs, at room temperature
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Dates: Go through your dates and pick softer ones for this cake. Remove the pits and chop each date into about ½ inch dice to measure 2 ½ cups.
  2. Soak Dates: Add 2 cups of chopped dates to a bowl, pour 1 cup of hot milk over them, and mix until the dates are immersed. Cover and leave for 30 minutes. Then uncover and let cool for 15 to 30 minutes while you prep other ingredients.
  3. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in ½ cup chopped walnuts and the remaining ½ cup chopped dates, separating any lumps so they are evenly coated with flour.
  4. Prepare Pan and Oven: Grease the bottom and sides of an 8-inch baking pan with oil or butter and line the bottom with parchment paper. Preheat oven to 350°F (177°C).
  5. Blend Dates and Wet Ingredients: Into a blender, add the soaked dates with milk, eggs, vegetable oil, and vanilla extract. Blend until very smooth.
  6. Mix Batter: Pour the blended mixture into the dry ingredients bowl. Scrape all contents from the blender to retain moisture and sweetness. Gently fold just until combined, being careful not to overmix.
  7. Bake: Transfer the batter to the prepared pan and spread evenly. Sprinkle additional chopped walnuts on top. Bake for 40–48 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Place the pan on a wire rack and let the cake cool before slicing and serving.

Notes

  • For a smaller cake, halve the recipe and bake in a 6-inch pan.
  • Select softer dates to ensure a softer and moister cake texture.
  • Be careful not to overmix the batter to keep the cake tender.
  • Use parchment paper to prevent sticking and ensure easy removal from the pan.

Find it online: https://bitezly.com/date-and-walnut-cake-recipe-3/