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–+ servings
a slice of date cake topped with walnuts on a plate.
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5 from 5 votes

Date and Walnut Cake 

This Date and Walnut Cake is moist, rich, and simple to make. It's naturally sweetened with blended dates in place of added sugar and made with whole wheat flour for a wholesome treat. Serve up a slice with a cup of coffee for a nourishing afternoon snack.
Prep Time10 minutes
Cook Time34 minutes
Soaking Time15 minutes
Total Time59 minutes
Course: Dessert
Cuisine: American, Middle Eastern
Diet: Vegetarian
Skill Level: Beginner
Servings: 8 servings
Author: Rena Awada

Ingredients

  • 22-24 large Medjool dates pitted
  • 1 ½ cups 2 % milk warmed
  • ½ cup light olive oil or coconut oil or any other oil like avocado oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups whole wheat flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup walnuts chopped
  • cooking spray for the cake pan

Optional

  • 1/2 teaspoon cinnamon

Instructions

  • Preheat the oven to 350°F. Grease an 8-inch cake pan with cooking spray and line with parchment paper.
  • Add the 22-24 large Medjool dates (pitted) to a bowl and soak with 1 ½ cups 2 % milk (warmed) for about 15 minutes until softened. Then place in a blender and blend until smooth.
  • Pour the date mixture into a medium to large bowl. Add in the ½ cup light olive oil or coconut oil, 1 large egg, and 1 teaspoon vanilla extract. Whisk to combine.
    egg and oil added over the blended date and milk.
  • Next, add the 1 ¼ cups whole wheat flour , 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Whisk until a smooth batter forms.
    flour baking soda and baking powder added over the blended dates and milk.
  • Pour the batter into the prepared cake pan. Top with the ⅓ cup walnuts (chopped) and bake for 32-34 minutes or until a toothpick comes out clean.
    walnuts being added over the date cake batter.
  • Let it cool for 5 minutes, remove from the pan and serve.
    a slice of date cake served over a plate.

Notes

  • I sometimes like to add a touch of cinnamon to the flour mixture to add some flavor and warmth. 
  • The dates add enough sweetness for my liking and make it refined sugar-free. If you want it a bit sweeter, then you can add 1/3 cup of light brown sugar.
  • You may add some walnuts to the batter. Or even pecans.
  • Most times, I use coconut oil or light olive oil. Avocado oil will work too.
Storage:
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before eating

Nutrition

Calories: 431kcal | Carbohydrates: 66g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 294mg | Potassium: 621mg | Fiber: 7g | Sugar: 46g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 2mg