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Date Nut Cake

This easy vegan date nut cake is moist, fluffy, and packed with chewy dates and crunchy pecans and walnuts! So simple to make and the perfect sweet treat to bring to a potluck or bake sale. Gluten-free option. 

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

Ingredients

Wet Ingredients:
  • 1 cup non-dairy milk such as almond, soy, coconut, or oat
  • 2 tablespoons applesauce or non-dairy yogurt
  • 1 teaspoon white 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
  • A few drops of almond extract optional
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 chopped nuts and seeds such as pecans walnuts, cashews, pumpkin seeds, sunflower seeds, raw pistachios (chop them small or crush in mortar pestle)
  • 9 large dates chopped or use 12 small dates
To top:
  • 2 tablespoons Chopped Pecans
  • 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

  • To make this cake gluten-free, use a mix of 3/4 cup almond flour, 3/4 cup oat flour, and a 1/4 cup of potato starch. For the liquid, use half a cup of milk and half a cup of club soda.
  • To make this without Oil, use 2 tbsp more applesauce and 2 tbsp non dairy milk 

Nutrition Information

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

Nutrition Facts

Serving: 12Serving

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.