Date and Walnut Cake

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Date and Walnut Cake-A Moist, Naturally Sweetened Loaf That’s Perfect for Tea Time or Anytime

Introduction

This Date and Walnut Cake is a cozy classic—soft, rich, and packed with warm flavor. Sweetened naturally with dates and honey (or maple syrup), it’s a healthier twist on traditional tea cakes, with the added crunch of toasted walnuts and the subtle warmth of vanilla.

Whether you’re serving it for brunch, gifting it during the holidays, or enjoying a slice with your afternoon coffee, this loaf is a satisfying treat that feels indulgent but is made with wholesome ingredients. It’s dairy-free, refined sugar-free, and can easily be made gluten-free or egg-free with simple swaps.

Ingredients

To make one 9×5-inch loaf (8 slices), you’ll need:

Wet Ingredients

  • 1 cup pitted dates, chopped (150g)
  • 1 cup hot water (240ml)
  • ½ tsp baking soda (2g)
  • 2 large eggs (100g) — or substitute with 2 tbsp corn/cassava starch + 2 tbsp water
  • ⅓ cup olive oil or melted coconut oil (80ml / ~72g)
  • ⅓ cup honey or maple syrup (80ml / ~110g)
  • 1 tsp vanilla extract (5g)

Dry Ingredients

  • 1½ cups whole wheat flour or oat flour (180g)
  • 1 tsp baking powder (4g)
  • ¼ tsp salt (1g)
  • ½ cup chopped walnuts (60g)

Instructions

Step 1: Prep the Oven and Pan

Preheat oven to 175°C (350°F). Grease a loaf pan and line with parchment paper for easy removal.

Step 2: Soften the Dates

In a bowl, combine chopped dates, hot water, and baking soda. Let sit for 10 minutes to soften and activate the soda.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together eggs, oil, honey or maple syrup, and vanilla extract until smooth. Stir in the softened date mixture (including the soaking water).

Step 4: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt.

Step 5: Make the Batter

Add dry ingredients to the wet mixture and stir just until combined. Fold in chopped walnuts.

Step 6: Bake

Pour batter into the prepared loaf pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Success

  • Use Medjool dates for extra sweetness and softness.
  • Don’t overmix the batter—just stir until combined to keep the loaf tender.
  • Toast the walnuts for deeper flavor and crunch.
  • Let the cake cool fully before slicing to avoid crumbling.
  • Store in an airtight container to keep moist for up to 4 days.

Serving Suggestions

  • Serve warm with a smear of almond butter or cream cheese.
  • Pair with coffee, chai, or spiced tea.
  • Add a drizzle of maple syrup or yogurt for a light dessert.
  • Toast slices and top with banana or berries for breakfast.

Variations to Try

  • Spiced Version: Add ½ tsp cinnamon and ¼ tsp nutmeg.
  • Chocolate Twist: Fold in ¼ cup dark chocolate chips.
  • Nut-Free: Skip walnuts or use sunflower seeds.
  • Gluten-Free: Use oat flour or a 1:1 gluten-free blend.
  • Vegan Option: Replace eggs with flax eggs or starch-water mix.

Storage & Freezing

  • Store at room temperature for 2–3 days or refrigerate for up to 5 days.
  • Freeze individual slices wrapped in parchment and foil for up to 2 months.
  • Reheat in the toaster or microwave for 20 seconds.

Behind the Recipe

This cake was inspired by the timeless pairing of dates and walnuts—rich, earthy, and naturally sweet. By using whole wheat flour and honey, it becomes a nourishing bake that’s just as satisfying as it is wholesome. It’s a loaf that feels like a hug in every slice.

Conclusion

This Date and Walnut Cake is moist, flavorful, and packed with goodness. Whether you serve it for breakfast, snack, or dessert, it’s a delicious way to enjoy natural sweetness and hearty texture. Easy to make, endlessly adaptable, and perfect for sharing.

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