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Date and Walnut Cake Recipe

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4 from 7 reviews

A moist and flavorful Date and Walnut Cake featuring sweet pitted dates soaked in hot coffee and combined with crunchy walnuts. This vegan-friendly loaf offers a perfect balance of natural sweetness and nutty texture, making it an ideal treat for breakfast or afternoon tea.

Ingredients

Soaking Mixture

  • 200 g pitted dates, roughly chopped
  • 150 ml hot coffee
  • 1 teaspoon baking soda
  • 100 ml olive oil (or neutral oil such as sunflower or rapeseed oil)

Wet Ingredients

  • 130 g dark muscovado sugar
  • 80 g vegan Greek-style yogurt (or vegan sour cream or skyr)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 250 g all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 90 g walnuts, roughly chopped (plus extra for garnish)

Instructions

  1. Soak the dates: In a large mixing bowl, combine the chopped dates, baking soda, hot coffee, and olive oil. Stir well and let this mixture sit for 15 minutes to soften the dates and activate the baking soda.
  2. Preparation: Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper, leaving an overhang on the sides for easy cake removal.
  3. Mix wet ingredients: Add the muscovado sugar, vegan Greek-style yogurt, and vanilla extract to the date mixture. Whisk thoroughly until everything is well combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and chopped walnuts to evenly distribute the ingredients.
  5. Make the batter: Gently fold the dry ingredients into the wet mixture using a spatula. Mix carefully until no flour streaks remain, but avoid overmixing to keep the cake tender.
  6. Assemble: Pour the batter into the prepared loaf pan and smooth the surface with a spatula or knife. Optionally, press some whole walnuts on top for garnish. Place the loaf pan on a baking sheet or aluminum tray to ensure even baking underneath.
  7. Bake: Bake in the preheated oven for 45 to 55 minutes. Start checking doneness at 45 minutes by inserting a toothpick or knife; it should come out clean or with just a few crumbs. If needed, continue baking in 5-minute intervals until fully cooked. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Storage: Once cooled, wrap leftovers tightly in plastic wrap or foil or store in an airtight container. The cake keeps well at room temperature for up to 5 days or refrigerated for up to 7 days. For freezing, slice the cake and separate slices with parchment; ensure they are well wrapped or placed in a sealed container and freeze for up to one month. Thaw slices at room temperature for a couple of hours before serving.

Notes

  • Use pitted dates and chop roughly for better texture in the cake.
  • Hot coffee helps soften the dates and adds depth to the flavor.
  • Dark muscovado sugar contributes a rich molasses flavor; you can substitute with dark brown sugar if necessary.
  • Wrapping leftovers properly helps preserve freshness and moisture.
  • Do not overmix the batter to maintain a light and tender crumb.

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