Date Cake | Date and Walnut Cake
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
1 Date Cake
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Calories
1949 kcal
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Course
Dessert
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Cuisine
International
Date Cake | Date and Walnut Cake
Description
The Date Cake | Date and Walnut Cake features a blend of chopped dates, walnuts, and instant coffee mixed into warmed almond milk, then combined with whole wheat flour and leavening agents. The batter includes sunflower oil and vanilla extract, and optionally cacao nibs for extra texture. Baking in a lined pan at 200°C produces a cake with moist, dense qualities from the dates and nuts. The coffee adds depth without overpowering, and the whole wheat flour lends a wholesome texture.
The flavors balance the natural sweetness of dates and richness of walnuts, complemented by mild bitterness from the coffee. This cake can serve as a flavorful snack or dessert, pairing well with a cup of tea or coffee. It is suitable for those seeking a less sugary treat that incorporates nuts and fruit naturally.
To adapt sweetness or richness, different sugars such as coconut sugar or jaggery can be used, and neutral oils ensure no competing aromas. The use of almond milk or other milk options provides moisture without dairy. The cake should be cooled before slicing to allow flavors and moisture to settle.
Ingredients
Wet Ingredients
- ½ cup dates tightly-packed) - 100 grams or 5 arwa dates (or 5 large dates) or 12 small or 8 to 9 medium-sized dates, finely chopped
- ¼ cup walnut 25 grams, finely chopped
- 2 teaspoons instant coffee
- 1 cup almond milk or choice of milk
- ½ cup raw sugar - 110 grams, can use ½ cup of regular sugar instead
- 1 tablespoon cacao nibs or small chocolate chips, optional
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ¼ cup sunflower oil
- ¼ cup water
Dry Ingredients
- 1.5 cups whole wheat flour - 180 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Instructions
Making cake batter
- Finely chop the dates and walnuts and set aside. If you prefer, you can rinse dates, walnuts before chopping them.
- Line a 7.5 to 8 inches cake pan with parchment or grease it with a neutral flavored oil like sunflower oil.
- Take almond milk in a small pan and heat it gently on low. Do not boil the milk but only heat it.
- When the milk gets hot, place the pan on the kitchen countertop.
- Add the instant coffee, finely chopped dates and walnuts, sugar. Stir to get an even mixture and ensure that the coffee granules and sugar have mixed evenly.
- Set aside to cool for 15 minutes.
- Now you can preheat the oven to 200 degrees C/392 F for 15 minutes.
- Sift whole wheat flour, baking powder, baking soda and salt in a mixing bowl.
- Add dates and milk mixture to the sifted dry ingredients.
- If using cacao nibs or chocolate chips add them now.
- Next add sunflower oil, water and vanilla extract.
- Mix with a wired whisk or you can also choose to fold the batter. Mix or fold to an even batter. Remember not to overdo the mixing or folding.
- Pour batter in the greased or parchment lined cake pan.
- With the help of a rubber spatula remove the batter from the sides of the bowl and add it to the cake pan.
- Tap the pan on the countertop a few times so that the batter spreads on its own.
Baking date cake
- Place cake pan in the preheated oven and bake at 190 degrees C/392 F for 35 to 40 minutes.Keep in mind that each oven has a different baking temperature. So to bake the cake in your oven, it can take less or more time. It took me 40 minutes to bake this cake in my oven.
- Check cake with a bamboo skewer by inserting it in the center of the cake as well as around the edges. The bamboo skewer should come out clean.
- Place the cake pan on a wired rack or tray to cool.
- When cooled, slice and the Date and Walnut cake. Serve as a evening snack or as a dessert.
- The remaining cake can be kept in an air-tight box and refrigerated. Keeps well for about a week.
Notes
- Whole wheat flour can be replaced with all-purpose or pastry flour, or a blend of flours for varied texture.
- Optional ingredients like instant coffee and cacao nibs can be omitted or included to adjust flavor depth.
- Use neutral-flavored oil such as sunflower oil; unsalted butter is an alternative but omit added salt in the recipe.
- Sweeteners such as raw sugar, coconut sugar, palm sugar, or jaggery can be chosen to modify the cake's flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Date Cake
Amount Per Serving
Calories 1949 kcal
% Daily Value*
| Calories | 1949kcal | 97% |
| Carbohydrates | 293g | 98% |
| Protein | 32g | 64% |
| Fat | 81g | 125% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 50g | 250% |
| Sodium | 927mg | 39% |
| Potassium | 1774mg | 38% |
| Fiber | 28g | 112% |
| Sugar | 148g | 296% |
| Vitamin A | 29IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 0.4mg | |
| Vitamin B3 (Niacin) | 11mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 24mg | |
| Vitamin K | 9µg | |
| Calcium | 609mg | 61% |
| Vitamin B9 (Folate) | 122µg | |
| Iron | 9mg | 50% |
| Magnesium | 335mg | 84% |
| Phosphorus | 1071mg | |
| Zinc | 6mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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