Description
This moist and flavorful Date and Walnut Cake combines the natural sweetness of chopped dates soaked in hot coffee with crunchy walnuts, all enveloped in a tender, lightly spiced batter. Perfect for a cozy afternoon treat or dessert, this vegan-friendly cake is easy to make and bakes to golden perfection in less than an hour.
Ingredients
Scale
Soaking Ingredients
- 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
- Soak the dates: In a large mixing bowl, combine the chopped dates, baking soda, hot coffee, and olive oil. Stir well and let the mixture sit for 15 minutes to allow the dates to soften and meld with the liquid.
- 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 to easily lift the cake out once baked.
- Mix wet ingredients: To the soaking date mixture, add the dark muscovado sugar, vegan Greek-style yogurt, and vanilla extract. Whisk together thoroughly to create a smooth wet mix.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and the chopped walnuts until evenly combined.
- Make the batter: Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Fold until just combined and no streaks of flour remain, taking care not to overmix to maintain a tender crumb.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, sprinkle whole walnuts over the top to garnish. Place the loaf pan on a baking sheet or aluminum tray to promote even baking.
- Bake: Bake in the preheated oven for 45 to 55 minutes. Start checking from 45 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs attached. Continue baking in 5-minute increments if necessary. Once done, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Storage: Once cooled, wrap leftovers tightly in plastic wrap, 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 longer storage, slice the cake, separate slices with parchment paper, wrap well, and freeze up to 1 month. Thaw at room temperature before serving.
Notes
- Note 1: Roughly chopping the dates helps them soften evenly during soaking.
- Note 2: Using hot coffee enhances the flavor and helps dissolve the baking soda for better rise.
- Note 3: Dark muscovado sugar provides a rich, molasses-like sweetness and moist texture.
