4.9 from 156 votes
Date Cake | Date and Walnut Cake
This date and walnut cake combines whole wheat flour with finely chopped dates and walnuts, enhanced by instant coffee and a hint of vanilla. The addition of cacao nibs offers optional chocolate notes, while the batter is gently warmed with almond milk before baking, resulting in a moist, textured cake with subtle sweetness and a slightly earthy taste. Its use of raw sugar and oil contributes to a tender crumb, making it a hearty option for teatime or dessert.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
1
Date Cake
Calories:
1949 kcal
Course:
Dessert
Cuisine:
International
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 1 Date Cake
Amount Per Serving
Calories 1949
% 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.