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This incredibly moist date and walnut cake is simple to make, using mostly pantry staples. It’s completely eggless and dairy-free, making it the perfect companion for your afternoon tea!
Preparation Time:
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour
Ingredients:
Pitted dates: 200 g (1 ⅓ cups), roughly chopped
Hot coffee: 150 ml (⅗ cup)
Baking soda: 1 teaspoon
Olive oil: 100 ml (⅖ cup), or neutral oil like sunflower or rapeseed oil
Dark muscovado sugar: 130 g (⅗ cup)
Vegan Greek-style yogurt: 80 g (⅓ cup), or vegan sour cream or skyr
Vanilla extract: 1 teaspoon
All-purpose flour: 250 g (2 cups + 2 teaspoons)
Baking powder: 1 tablespoon
Sea salt: ¼ teaspoon
Walnuts: 90 g (¾ cup), 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 set aside for 15 minutes to soak.
Preheat the oven:
Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter, then line it with a sling of parchment paper, leaving an overhang on the sides.
Mix wet ingredients:
To the bowl with the soaked dates, add the dark muscovado sugar, yogurt, and vanilla extract. Whisk until well combined.
Mix dry ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, and chopped walnuts.
Make the batter:
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, ensuring there are no flour pockets but avoiding overmixing.
Assemble the cake:
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula or knife. If desired, stud the top with whole walnuts.
Bake the cake:
Place the pan on an aluminum tray or baking sheet (this helps it bake evenly). Bake for 45-55 minutes, or until the top is golden brown. Check for doneness at the 45-minute mark by inserting a toothpick; it should come out clean or with a few crumbs attached.
Cool the cake:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Storage:
Wrap any leftovers tightly in plastic wrap or foil, or store in an airtight container. The cake can be kept at room temperature for up to 5 days or in the fridge for up to 7 days. To freeze, slice the cake and separate the slices with parchment paper. Wrap well or place in a sealed container and freeze for up to 1 month. Thaw at room temperature for a couple of hours before serving.
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