For the Cake:
- 1 cup pitted Medjool dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 2 large eggs
- ¼ cup honey or pure maple syrup (adjust to taste)
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups whole wheat flour (or all-purpose flour for a lighter texture)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional, but adds warmth)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup chopped walnuts (plus extra for topping, optional)
Optional Topping:
- 2 tablespoons honey or maple syrup (for drizzling)
- Extra chopped walnuts
Step-by-Step Instructions
1. Prep the Dates
- Place the chopped dates in a heatproof bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10–15 minutes, until the dates soften and the liquid thickens slightly. Mash the dates lightly with a fork to create a paste-like consistency.
2. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease an 8x8-inch square baking pan or line it with parchment paper for easy removal.
3. Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth.
- Add the softened date mixture to the wet ingredients and stir until fully combined.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in the chopped walnuts, reserving a small handful for topping if desired.
5. Bake the Cake
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the reserved walnuts on top for added crunch and texture.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Serve
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
- Drizzle with honey or maple syrup and sprinkle with extra walnuts if desired.
- Slice and serve as-is or pair with Greek yogurt, whipped cream, or a dollop of mascarpone for extra indulgence.
Tips for Success
- Use Fresh Dates: Medjool dates are soft, sticky, and naturally sweet, making them ideal for this recipe. If your dates are dry, soak them in warm water for 10 minutes before using.
- Adjust Sweetness: Taste the date mixture after mashing—it should be naturally sweet. Add more honey or maple syrup only if needed.
- Add Zest: A teaspoon of orange or lemon zest brightens the flavors and complements the dates beautifully.
- Store Properly: This cake stays moist for days! Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Why This Recipe Works
This Date & Walnut Cake relies on the natural sweetness and moisture of dates to create a cake that’s both wholesome and decadent. The combination of whole grains, nuts, and spices ensures a hearty yet tender crumb, while the walnuts add a satisfying crunch. Its simplicity and use of natural ingredients make it a guilt-free treat that satisfies your sweet tooth without compromising on flavor or texture.
Conclusion: A Wholesome Treat Everyone Will Love
Whether you’re serving this Date & Walnut Cake for breakfast, afternoon tea, or dessert, it’s sure to be a hit with its moist texture, nutty crunch, and subtle sweetness. Free from refined sugar and packed with nutritious ingredients, it’s a cake you can feel good about indulging in. Plus, its versatility means you can enjoy it plain or dressed up with your favorite toppings.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this wholesome cake might just inspire others to try it too! 🌿🍰✨