Wholesome Date And Walnut Cake
A wholesome cake packed with tender dates and crunchy walnuts, lightly sweetened and spiced, perfect for breakfast, snack time, or sharing at gatherings.
Ingredients
- 1 cup pitted Medjool dates chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 2 large eggs
- ¼ cup honey or pure maple syrup
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups whole wheat flour or all‑purpose for lighter texture
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup chopped walnuts plus extra for topping, optional
Instructions
- Add chopped dates to a heatproof bowl. Pour in boiling water, stir in baking soda, and let sit 10–15 minutes. Lightly mash into a thick paste.
- Preheat oven to 350 °F (175 °C). Grease or line an 8×8-inch pan with parchment.
- Whisk eggs, honey, melted coconut oil, and vanilla. Stir in the softened date paste.
- In another bowl, whisk flour, cinnamon, nutmeg, salt, and baking powder.
- Gently fold dry mix into wet batter. Stir in walnuts, reserving some for topping.
- Spread batter in pan, top with reserved walnuts. Bake 30–35 minutes, or until a toothpick comes out clean or with moist crumbs.
- Cool in pan 10–15 minutes, then transfer to a rack. Drizzle with honey or maple syrup and add extra walnuts if desired. Slice and serve.