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Date Nut Cake
5 from 39 votes

Date Nut Cake

Date Nut Cake combines almond milk and applesauce with a mix of flours, nuts, seeds, and chopped dates, creating a moist, muffin-like batter baked into a nutty, dense cake. Topped with pecans and sugar, the cake delivers a subtly sweet and textured treat with the natural richness of dates and nuts.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 12
Calories: 224 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: American

Ingredients

Wet Ingredients:
  • 1 cup almond milk soy, coconut, or oat, non-dairy milk such as almond
  • 2 tablespoons applesauce or non-dairy yogurt
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1/4 cup sugar use 1 tablespoon more if you like your cake sweeter
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • almond extract optional, a few drops
Dry Ingredients:
  • 1 1/2 cup flour I used all-purpose, you can also use a mix of all-purpose and whole wheat
  • 1/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 - 3/4 cup seeds walnuts, cashews, pumpkin seeds, sunflower seeds, raw pistachios (chop them small or crush in mortar pestle, chopped, such as pecans
  • 1/2 - 3/4 cup nuts walnuts, cashews, pumpkin seeds, sunflower seeds, raw pistachios (chop them small or crush in mortar pestle, chopped, such as pecans
  • 9 dates large chopped or 12 small dates
To top:
  • 2 tablespoons pecans chopped
  • 2 teaspoons sugar

Instructions

    Cup of Yum
  1. In a bowl, mix all the wet ingredients. Mix until well combined and the sugar is well dissolved.
  2. In another bowl, add the flours, almond flour, nuts, baking powder, baking soda, salt and mix well.
  3. Then add in the dates and mix in.
  4. Transfer the dry to the wet mixture and mix until well combined.
  5. You should get a somewhat thick, muffin-like batter. If it is too thin, you can add in 1-3 tablespoons of more flour. If it is too thick, you can add in a few teaspoons of non-dairy milk and mix in.
  6. Line an 8 x 8-inch brownie pan or a 9 x 5-inch loaf pan with parchment. Transfer the batter to the pan. Even on the batter first with a spatula. Then top the batter with pecans and sugar.
  7. Bake at 350 degrees Fahrenheit (180c) for 30 minutes for the 8x8 inch brownie pan and 40 minutes or longer for a loaf fan.
  8. Check with a toothpick from the middle. It should come out clean. Else bake 5-10 mins longer.
  9. Cool in the pan for 10 minutes and remove from the pan. Let it cool for another 15-20 minutes before slicing.Store on the counter for the day and refrigerate in a closed container for upto 7 days

Notes

  • For gluten-free, substitute with almond, oat flour, and potato starch as indicated.
  • To omit oil, add extra applesauce and non-dairy milk to maintain moisture.
  • Check cake doneness with a toothpick; bake longer if it’s not clean.
  • Cool cake in pan before removing to prevent breaking.

Nutrition Information

Calories 224kcal (11%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 148mg (6%) Potassium 164mg (3%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 7IU (0%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 224

% Daily Value*

Calories 224kcal 11%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 1g 5%
Sodium 148mg 6%
Potassium 164mg 3%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 7IU 0%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.