Print

Date and Walnut Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This date and walnut cake is a moist, rich loaf filled with naturally sweet dates and crunchy walnuts. Inspired by traditional British loaf cakes, it features deep caramel-like flavors and a tender crumb that pairs perfectly with coffee or tea.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: British
  • Diet: Vegan

Ingredients

  • 200 g pitted dates, roughly chopped
  • 150 ml hot coffee
  • 1 teaspoon baking soda
  • 100 ml olive oil or sunflower oil
  • 130 g dark muscovado sugar
  • 80 g dairy-free Greek-style yogurt or dairy-free sour cream
  • 1 teaspoon vanilla extract
  • 250 g all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 90 g walnuts, roughly chopped
  • Extra whole walnuts for topping

Instructions

  1. Place the chopped dates in a large mixing bowl and add the baking soda, hot coffee, and olive oil. Stir and let the mixture sit for about 15 minutes to soften the dates.
  2. Preheat the oven to 350°F (175°C) and grease a loaf pan. Line it with parchment paper, leaving overhang for easy removal.
  3. Add the dark muscovado sugar, dairy-free yogurt, and vanilla extract to the soaked date mixture and whisk until smooth.
  4. In a separate bowl, combine the flour, baking powder, sea salt, and chopped walnuts.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Do not overmix.
  6. Transfer the batter into the prepared loaf pan and smooth the top.
  7. Sprinkle extra whole walnuts on top for garnish.
  8. Bake for 45 to 55 minutes until the loaf is golden and a toothpick inserted in the center comes out mostly clean.
  9. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Hot water or tea can replace the coffee if preferred.
  • Add 1 teaspoon ground cinnamon or ginger for a warm spiced variation.
  • Substitute walnuts with pecans, almonds, or hazelnuts.
  • Prunes or raisins can replace the dates for a different flavor profile.
  • Add dairy-free cream cheese frosting or a glaze for a sweeter dessert version.
  • Store the cake in an airtight container at room temperature for up to 5 days.
  • Refrigerate for up to 7 days and bring slices to room temperature before serving.
  • Freeze individual slices for up to 1 month.

Nutrition

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