Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
- 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.
- Fold in the chopped walnuts, reserving a handful for the top of the cake.
- Pour the batter into your prepared tin and smooth the surface gently. Sprinkle the remaining walnuts on top for decoration.
- 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.
- Allow the cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3.5 g
- Protein: 4 g
- Cholesterol: 0 mg