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Date & Walnut Cake

Indulge in a moist and nutritious Date & Walnut Cake that replaces refined sugars with the natural sweetness of dates. Perfect for family gatherings or afternoon snacks.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pitted dates
  • 3/4 cup hot water for soaking the dates
  • 1/2 tsp baking soda
  • 2 large eggs can substitute with flaxseed meal for vegan option
  • 1/4 cup olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat flour or almond flour for gluten-free option
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1/2 cup chopped walnuts can use other nuts as desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, combine the pitted dates with hot water and let them soften for about 10 minutes.
  3. Once softened, mash the dates with a fork until smooth.
  4. Stir in the baking soda, eggs, olive oil (or melted coconut oil), and vanilla extract with the date mixture.
  5. In another bowl, mix together the whole wheat flour (or almond flour), baking powder, ground cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Gently fold in the chopped walnuts.
  8. Pour the batter into the greased cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool slightly before slicing and serving.

Notes

For a delightful twist, serve warm with vanilla ice cream or a drizzle of honey. The cake can be stored in an airtight container at room temperature for up to three days, or frozen in individual slices for longer preservation.