Description
A naturally sweet and moist date and walnut cake with a rich caramel-like flavor from dates and a warm hint of cinnamon. Perfect for breakfast, snack time, or a light dessert.
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
Instructions
- Preheat the oven to 180°C (350°F) and grease or line a small cake pan.
- Place the pitted dates in a bowl, pour hot water over them, and stir in the baking soda. Let sit for 10 minutes until softened.
- Mash the softened dates into a smooth paste using a fork or blender.
- In a separate bowl, whisk the eggs, oil, and vanilla extract until well combined.
- Add the mashed date mixture to the wet ingredients and mix thoroughly.
- In another bowl, combine the flour, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chopped walnuts, then pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use almond flour for a softer, slightly nutty texture or whole wheat flour for a more traditional crumb.
Add raisins, shredded coconut, or dark chocolate chips for variation.
Enhance flavor with a pinch of nutmeg or ginger.
Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 2 months and thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
