Date and walnut cake is a moist loaf which also combines what dates have to offer in terms of natural sweetness with in their nutty flavour that walnuts bring. We made this egg- and dairy-free version, and it’s an easy bake that requires no stand mixer or blender. Hot coffee does a great job of bringing out the flavours of the dates and brown sugar, which in turn makes this a perfect snack to go with your tea or coffee.
Recipe Overview
Preparation Time: 25 minutes.
Baking Time: 40 50 minutes.
Total Time: About an hour and a half.
Servings: 10 pieces.
Oven Temperature: 175°C (350°F).
Pan: One pound loaf pan.
Ingredients
200 g pitted dates, roughly chopped
150 ml hot coffee
1 teaspoon baking soda
One hundred ml olive oil or sunflower oil.
130 g dark brown sugar
Dairy-free Greek-style yoghurt or vegan sour cream.
1 teaspoon vanilla extract
250 g all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
90 grams of walnuts which are roughly chopped, also extra for the top.
How to prepare a Date and Walnut Cake.
Step 1: Reconstitute the dates.
In a large mixing bowl, put the dates which you have chopped, baking soda, hot coffee, and oil. Combine and mix, then let sit for 15 minutes to soften the dates.
Step 2. Stir the wet ingredients together.
Add dark brown sugar, dairy-free yogurt and vanilla extract to the soft date mixture.Whisk until the ingredients have combined well.
Step 3: Combine the dry ingredients.
In a large bowl, combine the flour, baking powder, salt and walnuts. Add that to the wet ingredients with a spatula. Mix until no dry flour is present; be very careful not to overmix the batter.
Step 4: Prepare the dish.
Preheat oven to 350°F. Grease the loaf pan very slightly and fill it with baking parchment, which you should also make to drape over the sides for easy removal. Pour in the batter and level off the top.
Step 5: Bake the cake.
Decorate how you like with some extra walnuts. Place the loaf tin on a baking sheet and bake for 45 55 minutes. For doneness, use a toothpick or thin knife that should come out clean or with just a few moist crumbs.
Step 6: Wear your sweatpants and enjoy.
Allow time for the cake to set in the tin for about 10 minutes before you transfer it to a cooling rack. Cool it completely before you slice for the best texture.
Tips for the Best Results
Choose regular dried dates: Cheap Medjool dates are not required, as regular dried dates soften up.
Measure accurately: A proper mixture of ingredients is achieved by weighing them out.
Avoid overmixing: Gentle folding also which will prevent a dense cake.
Use parchment paper: The top edges which overhang make it easy to remove the loaf from the tin.
Slice after cooling: A knife with a sawtooth edge does a better job at cutting walnuts in the cake.
Variations to Try
Without coffee: Use hot water or tea. Black tea or chai will add a nice flavour.
Add a teaspoon of cinnamon or ground ginger for a cozier flavor.
Change the nuts: Pecans, almonds, or hazelnuts.
Use other dried fruit: Raisins and prunes may be used.
Add frosting: A layer of cream cheese frosting, which also may include more sweetness and tang.
Storage Instructions
Store your fully cooled cake in an airtight container at room temperature for 5 days, provided the environment isn’t too warm. It can be refrigerated for up to 7 days.
For long-term storage, wrap each slice separately or place them in a freezable airtight container and freeze for a month. To serve, thaw at room temperature.
Conclusion
This date and walnut loaf is a basic yet very flavorful bread which includes soft dates, crunchy walnuts, and a moist texture. It is free of eggs and dairy, which makes it a great choice for plant-based baking; also, the easy preparation is great for home bakers. Enjoy a slice with your favourite hot drink for a soothing at-home bake.
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