Name: Date & Walnut Cake (No Refined Sugar, Super Moist!)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Western
Ingredients: 1 cup pitted dates; 3/4 cup hot water; 1/2 tsp baking soda; 2 eggs; 1/4 cup olive oil or melted coconut oil; 1 tsp vanilla extract; 3/4 cup whole wheat flour or almond flour; 1 tsp baking powder; 1/2 tsp ground cinnamon; Pinch of salt; 1/2 cup chopped walnuts

Why You’ll Love This Recipe

I love this recipe because it feels wholesome but still tastes like a real treat. The dates make the cake naturally sweet and tender, so I do not need to add refined sugar.

I also like that this cake works well for breakfast, snack time, or a simple dessert with tea or coffee. It is easy to make, full of simple ingredients, and has a warm cinnamon flavor that makes every slice comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pitted dates

¾ cup hot water

½ tsp baking soda

2 eggs

¼ cup olive oil or melted coconut oil

1 tsp vanilla extract

¾ cup whole wheat flour or almond flour

1 tsp baking powder

½ tsp ground cinnamon

Pinch of salt

½ cup chopped walnuts

Directions

I preheat the oven to 180°C / 350°F and grease or line a small cake pan.

Next I place the pitted dates in a bowl, pour hot water over them, and stir in the baking soda. I let the mixture sit for about 10 minutes until the dates soften.

I mash the softened dates into a smooth paste using a fork or blender.

In a separate bowl, I whisk the eggs, oil, and vanilla extract until well combined.

I add the mashed date mixture to the wet ingredients and mix everything together.

In another bowl, I combine the flour, baking powder, cinnamon, and salt.

I gradually fold the dry ingredients into the wet mixture until just combined.

Then I stir in the chopped walnuts, then pour the batter into the prepared pan and smooth the top.

I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes 8 servings.

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Calories: about 220 kcal per serving

Variations

I like using almond flour when I want a softer, slightly nutty cake. Whole wheat flour gives the cake a more classic texture.

I can also add a handful of raisins, shredded coconut, or dark chocolate chips for a different flavor. For extra warmth, I sometimes add a pinch of nutmeg or ginger with the cinnamon.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days.

For longer storage, I keep it in the refrigerator for up to 5 days. Also I like reheating a slice for a few seconds in the microwave to bring back its soft, moist texture.

I can also freeze individual slices for up to 2 months. I thaw them at room temperature before serving.

Related Recipes:

FAQs

Can I make this cake without refined sugar?

Yes, I make this cake without refined sugar because the dates naturally sweeten the batter.

Can I use almond flour instead of whole wheat flour?

Yes, I can use almond flour for a softer and slightly richer texture.

Can I make this cake dairy-free?

Yes, this recipe is naturally dairy-free when I use olive oil or coconut oil.

How do I know when the cake is done?

I check the center with a toothpick. When it comes out clean or with a few moist crumbs, the cake is ready.

Can I freeze Date & Walnut Cake?

Yes, I freeze sliced pieces in an airtight container for up to 2 months.

Conclusion

This Date & Walnut Cake (No Refined Sugar, Super Moist!) is a simple, naturally sweet cake that I love making when I want something moist, cozy, and wholesome. The dates, walnuts, and cinnamon come together beautifully, making every slice satisfying without refined sugar.

📖 Recipe: