Description
A naturally sweet and wholesome cake bursting with moist dates, crunchy walnuts, and warm spices—deliciously healthy yet indulgent, perfect for afternoon tea or a cozy dessert.
Ingredients
1½ cups chopped pitted dates
1 cup boiling water
1 tsp baking soda
1 cup whole wheat or all-purpose flour
½ cup oat flour or ground oats
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger (optional)
2 large eggs
⅓ cup plain Greek yogurt or applesauce
¼ cup coconut oil or melted butter
½ tsp vanilla extract
½ cup chopped walnuts
Optional: ¼ cup chopped dates for topping
Instructions
- Preheat oven to 350 °F. Grease and line an 8×8-inch pan.
- Place chopped dates in a bowl, pour boiling water and baking soda over them, and let sit 10 minutes to soften.
- In another bowl, whisk together flour, oat flour, baking powder, salt, cinnamon, and ginger.
- In a separate bowl, beat eggs with yogurt (or applesauce), oil, and vanilla.
- Stir the softened date mixture (with liquid) into the wet ingredients.
- Fold in dry ingredients until just combined. Do not overmix.
- Fold in half of the walnuts, reserving the rest for topping.
- Pour batter into the prepared pan. Sprinkle reserved walnuts and optional chopped dates on top.
- Bake for 25–30 minutes, or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Add ¼ tsp nutmeg or cardamom for extra spice.
Stir in 1 tsp orange zest for a citrusy twist.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Roast walnuts before adding for enhanced flavor and crunch.
Drizzle with yogurt sweetened with honey or maple syrup for a light icing.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
