Description
This Walnut and Date Cake is a wholesome, flavorful dessert that blends natural sweetness from dates with the rich crunch of walnuts. Perfect for those seeking a refined sugar-free treat, this cake boasts a moist, tender crumb and comforting spices like cinnamon and nutmeg. Ideal as a cozy tea-time snack or an after-dinner delight, it’s simple to make and can be easily adapted for gluten-free or dairy-free diets. The recipe uses pantry staples and is rich in fiber, healthy fats, and energy-boosting nutrients, making it as nourishing as it is delicious.
Ingredients
Scale
- 200 g pitted dates, chopped (1 1/3 cups)
- 240 ml boiling water (1 cup)
- 1/2 tsp baking soda
- 115 g unsalted butter, softened (1/2 cup)
- 100 g brown sugar (1/2 cup, packed)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 190 g all-purpose flour (1 1/2 cups)
- 1 tsp baking powder
- 1/4 tsp salt
- 100 g chopped walnuts (1 cup)
- Optional Glaze:
- 50 g powdered sugar (1/3 cup)
- 1–2 tbsp milk or cream
- Dash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
- In a bowl, combine the chopped dates with boiling water and stir in the baking soda. Let it sit for 10 minutes to soften.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla extract, cinnamon, and nutmeg.
- Stir the date mixture (with its liquid) into the wet ingredients until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing just until incorporated.
- Fold in the chopped walnuts and pour the batter into the prepared pan, smoothing the top.
- Bake the Walnut and Date Cake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and serve.
Notes
- For a gluten-free version, substitute the all-purpose flour with oat flour or almond flour. Just be sure to adjust liquids or add an extra egg to help with binding.
- You can replace brown sugar with coconut sugar or maple syrup for a more natural sweetener.
- To make this recipe vegan, swap the eggs for flax eggs and use plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: walnut and date cake, sugar-free date cake, healthy date cake, easy walnut cake, moist date cake, clean eating dessert, gluten-free cake option