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Eggless Date and Walnut Cake Recipe

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    This incredibly moist date and walnut cake is simple to make, using mostly pantry staples. It’s completely eggless and dairy-free, making it the perfect companion for your afternoon tea!

    Preparation Time:
    Prep Time: 15 minutes
    Cook Time: 45-55 minutes
    Total Time: 1 hour
    Ingredients:
    Pitted dates: 200 g (1 ⅓ cups), roughly chopped
    Hot coffee: 150 ml (⅗ cup)
    Baking soda: 1 teaspoon
    Olive oil: 100 ml (⅖ cup), or neutral oil like sunflower or rapeseed oil
    Dark muscovado sugar: 130 g (⅗ cup)
    Vegan Greek-style yogurt: 80 g (⅓ cup), or vegan sour cream or skyr
    Vanilla extract: 1 teaspoon
    All-purpose flour: 250 g (2 cups + 2 teaspoons)
    Baking powder: 1 tablespoon
    Sea salt: ¼ teaspoon
    Walnuts: 90 g (¾ cup), roughly chopped, plus extra for garnish

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    Soak the dates:
    In a large mixing bowl, combine the chopped dates, baking soda, hot coffee, and olive oil. Stir well and set aside for 15 minutes to soak.
    Preheat the oven:
    Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter, then line it with a sling of parchment paper, leaving an overhang on the sides.
    Mix wet ingredients:
    To the bowl with the soaked dates, add the dark muscovado sugar, yogurt, and vanilla extract. Whisk until well combined.
    Mix dry ingredients:
    In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and chopped walnuts.
    Make the batter:
    Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, ensuring there are no flour pockets but avoiding overmixing.
    Assemble the cake:
    Pour the batter into the prepared loaf pan, smoothing out the top with a spatula or knife. If desired, stud the top with whole walnuts.
    Bake the cake:
    Place the pan on an aluminum tray or baking sheet (this helps it bake evenly). Bake for 45-55 minutes, or until the top is golden brown. Check for doneness at the 45-minute mark by inserting a toothpick; it should come out clean or with a few crumbs attached.
    Cool the cake:
    Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
    Storage:
    Wrap any leftovers tightly in plastic wrap or foil, or store in an airtight container. The cake can be kept at room temperature for up to 5 days or in the fridge for up to 7 days. To freeze, slice the cake and separate the slices with parchment paper. Wrap well or place in a sealed container and freeze for up to 1 month. Thaw at room temperature for a couple of hours before serving.

    Notes:
    Pitted Dates: Regular dried dates work perfectly; ensure there are no remaining pits.
    Coffee: Substitute with hot water or tea if preferred.
    Dark Muscovado Sugar: Can be swapped for soft brown sugar or coconut sugar (the texture may be slightly different).
    Nutrition (per slice):
    Calories: 338 kcal
    Carbohydrates: 49 g
    Protein: 5 g
    Fat: 16 g
    Saturated Fat: 2 g
    Sodium: 300 mg
    Potassium: 223 mg
    Fiber: 3 g
    Sugar: 26 g
    Why You’ll Love This Recipe:
    Moist and flavorful with the natural sweetness of dates.
    Simple and accessible ingredients make it easy to whip up anytime.
    Perfect for tea time or as a snack, and it’s completely vegan!
    Conclusion:
    Enjoy this deliciously moist date and walnut cake with your favorite beverage. It’s a delightful treat that’s sure to impress!

    Frequently Asked Questions:
    Can I use other nuts?
    Yes! Feel free to substitute walnuts with pecans or almonds.
    Is it possible to use fresh dates?
    Yes, fresh dates can be used; however, you may need to adjust the soaking time.
    Can I add spices?
    Absolutely! Consider adding a pinch of cinnamon or nutmeg for added flavor.

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