Healthy Date and Walnut Cake

I’ve been baking for years, and this healthy date and walnut cake has earned its place as a true favorite in my kitchen. This naturally sweetened cake combines the rich, caramel-like flavor of dates with the satisfying crunch of walnuts, creating a dessert that feels indulgent while being surprisingly nutritious. What makes this recipe special is how the dates provide natural sweetness, reducing the need for refined sugar while keeping the cake incredibly moist and flavorful.

Why I love making this healthy date and walnut cake

Making this cake brings me genuine joy because it proves that healthy baking doesn’t mean sacrificing taste. The dates create a deep, complex sweetness that pairs beautifully with the earthy walnuts, while the coffee adds a subtle richness that enhances all the flavors. I love how this recipe uses simple, wholesome ingredients that I usually have in my pantry.

What really draws me to this recipe is its versatility. I can serve it as an afternoon treat with tea, pack slices for lunch boxes, or dress it up for dinner parties. The texture is wonderfully moist thanks to the dates and yogurt, and it actually improves after a day or two as the flavors meld together.

The best part? This cake doesn’t leave me feeling heavy or overly sweet like traditional cakes often do. The natural sugars from the dates provide sustained energy, and the walnuts add healthy fats and protein. It’s a dessert I can feel good about serving to my family and friends.

Ingredients Needed

• 200g pitted dates, roughly chopped
• 150ml hot coffee
• 1 teaspoon baking soda
• 100ml olive oil or neutral oil
• 130g dark muscovado sugar
• 80g vegan Greek-style yogurt
• 1 teaspoon vanilla extract
• 250g all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon sea salt
• 90g walnuts, roughly chopped, plus extra for garnish

How to make this healthy date and walnut cake

1. Preheat your oven to 180°C (160°C fan) and line a 20cm round cake tin with parchment paper. Grease the sides lightly with oil.
2. Place the chopped dates in a large mixing bowl and pour the hot coffee over them. Sprinkle the baking soda on top and stir well. Let this mixture sit for 10 minutes to allow the dates to soften and the flavors to develop.
3. Add the oil, muscovado sugar, yogurt, and vanilla extract to the date mixture. Stir everything together until well combined. The mixture should look slightly chunky from the dates.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
5. Gradually fold the dry ingredients into the wet mixture using a large spoon or spatula. Mix until just combined – don’t overmix as this can make the cake tough.
6. Fold in the chopped walnuts, reserving a handful for the top of the cake.
7. Pour the batter into your prepared tin and smooth the surface gently. Sprinkle the remaining walnuts on top for decoration.
8. Bake for 45-50 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
9. Allow the cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.

Variations

I love experimenting with this base recipe. Try adding a teaspoon of cinnamon or mixed spice to the dry ingredients for a warming twist. Orange zest works beautifully too – add the zest of one orange for a citrusy note that complements the dates.

For a chocolate version, replace 2 tablespoons of flour with cocoa powder. You can also swap the walnuts for pecans, almonds, or even dried cranberries for different flavor profiles.

If you want to make it even healthier, substitute half the all-purpose flour with whole wheat flour or almond flour. The texture will be slightly denser but equally delicious.

How to store your healthy date and walnut cake

This cake keeps beautifully at room temperature for up to 4 days when stored in an airtight container. I actually think it tastes better after the first day as the flavors have time to develop and the texture becomes even more moist.

Storage and Freezer Instructions

For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. The whole cake can also be frozen – just wrap it tightly in plastic wrap and then aluminum foil. Thaw at room temperature for several hours before serving.

If you’re planning to freeze the cake, I recommend doing so without any frosting or glaze, as these don’t freeze as well.

Tips for the Perfect date and walnut cake

• Use Medjool dates if possible – they’re naturally sweeter and create a better texture
• Make sure your coffee is hot when you pour it over the dates to help them soften properly
• Don’t skip the resting time after adding the coffee – this step is crucial for the right texture
• Room temperature ingredients mix together more easily, so take your yogurt out of the fridge 30 minutes before baking
• Check your baking powder is fresh – it should fizz when mixed with hot water
• Toast your walnuts lightly before adding them for extra flavor
• Line your tin properly to prevent sticking
• Don’t open the oven door for the first 30 minutes of baking

Date and walnut cake FAQs

Can I make this cake without coffee? Yes, you can substitute the coffee with hot water or even hot tea. The coffee adds depth of flavor, but the cake will still be delicious without it.

What if I don’t have muscovado sugar? You can use brown sugar or even coconut sugar as alternatives. The flavor will be slightly different but still delicious.

Can I make this gluten-free? Yes, substitute the all-purpose flour with a good quality gluten-free flour blend in the same quantity.

Why is my cake dense? This usually happens from overmixing the batter or using old baking powder. Mix just until the ingredients are combined and check your baking powder is fresh.

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