Description
A moist and flavorful Date and Walnut Cake, perfect for a delightful tea-time treat or a wholesome dessert. This vegan-friendly loaf combines sweet pitted dates soaked in hot coffee and oil with crunchy walnuts, dark muscovado sugar, and a hint of vanilla. Baking the batter in a loaf pan ensures a tender crumb with a golden crust, making it an irresistible snack or dessert.
Ingredients
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 flavoring
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 the mixture sit for 15 minutes to soften the dates and activate the baking soda.
- 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 an overhang on the sides for easy removal.
- Mix wet ingredients: To the soaked date mixture, add the dark muscovado sugar, vegan yogurt, and vanilla flavoring. Whisk thoroughly to combine all the wet ingredients evenly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and the roughly chopped walnuts.
- Make the batter: Fold the dry ingredients gently into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the loaf tender and light.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Garnish the top with extra whole walnuts if desired. Place the loaf pan on a baking sheet or aluminum tray to help the cake bake evenly from the bottom.
- Bake: Bake in the preheated oven for 45-55 minutes. Start checking at 45 minutes by inserting a toothpick or knife in the center; it should come out clean or with a few moist crumbs. Continue baking in 5-minute increments if needed. Let the cake cool in the pan for 10 minutes before removing it and transferring to a cooling rack to cool completely.
- Storage: Once cooled, wrap any leftovers tightly in plastic wrap, foil, or place in an airtight container. Store at room temperature for up to 5 days or refrigerate for up to 7 days. To freeze, slice the cake, separate slices with parchment, wrap well or place in a sealed container, and freeze for up to one month. Thaw at room temperature for a couple of hours before serving.
Notes
- Using hot coffee to soak dates enhances their sweetness and helps tenderize them.
- You can substitute olive oil with neutral oils like sunflower or rapeseed oil for a milder flavor.
- Dark muscovado sugar adds a rich, caramel flavor but light brown sugar can be used as a substitute if unavailable.
- Be careful not to overmix the batter to maintain a soft crumb.
- Using a baking sheet under the loaf pan ensures even baking and prevents the bottom from burning.
