Description
This moist and flavorful Date and Walnut Cake combines the natural sweetness of pitted dates soaked in hot coffee with crunchy walnuts, creating a perfect balance of textures and rich taste. Made with vegan ingredients like olive oil and vegan Greek-style yogurt, this cake is ideal for a comforting treat or snack that is dairy-free and easy to prepare.
Ingredients
Wet 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)
- 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 walnuts 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 set aside for 15 minutes to allow the dates to soften and the mixture to develop flavor.
- 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 later.
- Mix wet ingredients: To the soaked date mixture, add the dark muscovado sugar, vegan Greek-style yogurt, and vanilla extract. Whisk thoroughly to create a homogenous, smooth mixture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and chopped walnuts to evenly distribute the leavening and nuts.
- Make the batter: Gently fold the dry ingredients into the wet mixture using a spatula, folding just until no pockets or streaks of flour remain. Avoid overmixing to ensure a tender crumb.
- Assemble: Spoon the batter into the prepared loaf pan and smooth the top evenly with a spatula or knife. Optionally, stud the top of the cake with whole walnuts for decoration. Place the loaf pan on a baking sheet or aluminum tray to help with even baking.
- Bake: Bake in the preheated oven for 45 to 55 minutes. The cake will rise and develop a golden brown crust. Begin checking for doneness at 45 minutes by inserting a toothpick or knife; it should come out clean with a few moist crumbs. If needed, continue baking in 5-minute increments until fully cooked. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Storage: Once cooled, wrap leftover cake tightly with plastic wrap or foil or store in an airtight container. Keep at room temperature for up to 5 days if cool, or refrigerate for up to 7 days. For longer storage, slice the cake and freeze with parchment sheets between slices, sealing well for up to one month. Thaw slices at room temperature before serving.
Notes
- Use softened, pitted dates to ensure they blend well into the batter and add natural sweetness.
- The hot coffee helps to soften the dates and intensify the cake’s deep flavors but does not add a strong coffee taste.
- Dark muscovado sugar adds a rich molasses flavor and moisture to the cake.
- Using vegan yogurt or sour cream keeps this cake dairy-free while adding moisture and tanginess.
- Do not overmix the batter to maintain a tender, moist texture in the finished cake.
- Baking times may vary depending on your oven; always check doneness with a toothpick.
- Using an aluminum tray beneath the loaf pan helps ensure even baking from the bottom.
- This cake can be garnished with extra walnuts for visual appeal and added crunch.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
