Description
This moist and flavorful Date and Walnut Cake combines the natural sweetness of pitted dates and rich muscovado sugar with crunchy walnuts for a delightful texture contrast. Perfectly spiced with vanilla and enriched with vegan yogurt, it’s an easy-to-make loaf cake that is vegan-friendly and makes for an excellent teatime treat or dessert.
Ingredients
Scale
Wet Ingredients
- 200 g pitted dates (roughly chopped)
- 150 ml hot coffee
- 1 teaspoon baking soda
- 100 ml olive oil (or neutral oil such as sunflower or rapeseed oil)
- 130 g dark muscovado sugar
- 80 g vegan Greek-style yogurt (or vegan sour cream or skyr)
- 1 teaspoon vanilla extract
Dry Ingredients
- 250 g all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 90 g walnuts (roughly chopped, plus extra for garnish)
Instructions
- Soak the dates: In a large mixing bowl, combine the chopped dates, baking soda, hot coffee, and olive oil. Stir well and let sit for 15 minutes to soften the dates and enhance flavor.
- Preparation: Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter, then line it with parchment paper leaving some overhang for easy removal.
- Mix wet ingredients: To the bowl with the soaked dates, add the muscovado sugar, vegan yogurt, and vanilla extract. Whisk together thoroughly until well blended.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and roughly chopped walnuts to distribute evenly.
- Make the batter: Gently fold the dry ingredients into the wet mixture with a spatula. Mix until fully incorporated but be careful not to overmix to maintain a tender crumb.
- Assemble: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula or knife. Decorate the top with extra whole walnuts if desired. Place the pan on an aluminum tray or baking sheet to promote even baking from underneath.
- Bake: Bake in the preheated oven for 45 to 55 minutes, until the loaf rises and the top turns golden brown. Check doneness starting at 45 minutes by inserting a toothpick or knife; it should come out clean or with a few moist crumbs. Continue baking in 5-minute intervals if needed. Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Storage: Once cooled, store leftover cake wrapped tightly in plastic wrap, foil, or in an airtight container. It keeps well at room temperature for up to 5 days or refrigerated for up to 7 days. For longer storage, freeze individual slices separated by parchment paper wrapped tightly or sealed in containers for up to 1 month. Thaw at room temperature for a couple of hours before serving.
Notes
- Note 1: Rough chopping the dates helps them incorporate better and distribute flavor evenly.
- Note 2: Hot coffee activates the baking soda and adds moisture plus a subtle depth of flavor in the cake.
- Note 3: Dark muscovado sugar contributes a rich, molasses-like taste for enhanced sweetness and moistness.
- Using vegan Greek-style yogurt keeps the cake moist while adhering to a vegan diet.
- Do not overmix the batter to avoid a dense, tough cake texture.
