If there’s one cake that feels like a warm hug on a chilly afternoon, it’s this Mocha Date Loaf Cake. With the earthy sweetness of dates, the deep aroma of brewed coffee, and a glossy mocha glaze to seal the deal, this loaf is an instant favorite. Whether you need a midday pick-me-up or a cozy dessert for guests, this cake delivers.
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Overview of Recipe Content
This mocha date loaf cake fits beautifully into your cozy fall bakes or any time you crave something that feels nostalgic and indulgent. It’s perfect for:
- Afternoon tea or coffee
- Potlucks and brunches
- A cozy bake for weekend mornings
Why You’ll Love This Cake
- Ultra-moist texture from soaked dates.
- Balanced richness from cocoa and coffee.
- That mocha glaze? It’s everything.
- Comes together in one bowl, no mixer needed.
- Stores beautifully—if you don’t eat it all at once.
What It Tastes Like
Think of this as the warm cousin to banana bread. It’s deeply flavorful with a soft crumb, molasses-y sweetness, and a gentle coffee kick. The glaze ties it together with a glossy, bittersweet finish.
Ingredients
For the Cake:
- 200g (1¼ cups) pitted dates, chopped
- 240ml (1 cup) brewed strong coffee, hot
- 1 tsp baking soda
- 115g (½ cup) unsalted butter, softened
- 100g (½ cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 130g (1 cup) all-purpose flour
- 30g (¼ cup) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
For the Mocha Glaze:
- 100g (¾ cup) powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1–2 tbsp brewed coffee
- ½ tsp vanilla extract
Tools Needed
- Loaf pan (8×4 or 9×5)
- Mixing bowls
- Whisk and spatula
- Small saucepan (for glaze)
Suggested Substitutions
- Swap butter for coconut oil for a dairy-free version.
- Add chopped walnuts or pecans for crunch.
- You can use decaf coffee or even espresso for a stronger mocha hit.
How to Make Mocha Date Loaf Cake
Step 1: Soak the dates.
Combine chopped dates and hot coffee in a bowl. Stir in baking soda. Let sit 10 minutes until softened and syrupy.
Step 2: Mix wet ingredients.
Cream butter and sugar until fluffy. Beat in eggs and vanilla. It’ll smell heavenly already.
Step 3: Combine.
Add the soaked dates (liquid and all). Stir in the dry ingredients: flour, cocoa, baking powder, and salt. Mix until just combined—don’t overmix.
Step 4: Bake.
Pour into a greased loaf pan. Bake at 350°F (175°C) for 45–55 minutes or until a toothpick comes out clean.
Step 5: Glaze it.
Whisk powdered sugar, cocoa, coffee, and vanilla until smooth. Drizzle over the cooled cake and let it set.
What to Serve with Mocha Date Loaf Cake
- A cappuccino or chai latte
- Whipped cream or vanilla ice cream on the side
- A few slices of fresh orange for brightness
Tips for Making It Perfect
- Don’t skip the soaking—it makes the dates melt into the batter.
- Let the cake cool before glazing or it’ll slide off.
- Store leftovers tightly wrapped to keep the loaf moist.
Storage Instructions
- Room Temp: Up to 3 days in an airtight container.
- Fridge: 5–6 days for longer freshness.
- Freezer: Wrap tightly in plastic, freeze up to 3 months. Thaw at room temp.
General Information
Mocha Date Loaf Cake are an unexpected but magical pair. Dates add natural sweetness and moisture while the coffee deepens the chocolatey cocoa notes. This cake reminds me of the loaves my aunt used to bake every fall, sliced thick and served with warm milk.
Frequently Asked Questions
Can I use instant coffee?
Yes, just make it strong!
Do I need to use a mixer?
Nope. A whisk and spatula are plenty.
Can I skip the glaze?
Sure—but I wouldn’t. It takes this cake over the top.
Is it kid-friendly with the coffee?
Yes! The coffee flavor is mild and more aromatic than bitter.
Can I make it gluten-free?
Try using a 1:1 gluten-free flour blend for baking.
Conclusion
This Mocha Date Loaf Cake is pure comfort in a pan. Moist, flavorful, and simple—just the way we like it. If you enjoyed this, don’t miss my other cozy bakes like:
Interactive Elements
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Nutritional Information (Per Slice – based on 10 slices)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat |
|---|---|---|---|---|---|
| 285 | 4g | 38g | 24g | 13g | 7g |
Irresistibly Moist Mocha Date Loaf Cake You’ll Regret Not Trying
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Diet: Vegetarian
Description
A deeply moist and rich loaf cake made with chopped dates, brewed coffee, cocoa, and a luscious mocha glaze. Cozy, aromatic, and perfect with a cup of tea or coffee.
Ingredients
For the Cake:
200g (1¼ cups) pitted dates, chopped
240ml (1 cup) brewed strong coffee, hot
1 tsp baking soda
115g (½ cup) unsalted butter, softened
100g (½ cup) light brown sugar
2 large eggs
1 tsp vanilla extract
130g (1 cup) all-purpose flour
30g (¼ cup) unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
For the Mocha Glaze:
100g (¾ cup) powdered sugar
1 tbsp unsweetened cocoa powder
1–2 tbsp brewed coffee
½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line a loaf pan.
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In a bowl, combine chopped dates, hot coffee, and baking soda. Let sit 10 minutes to soften.
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In a large bowl, cream together softened butter and brown sugar.
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Beat in the eggs and vanilla until smooth and fluffy.
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Stir in the soaked dates mixture.
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Sift in the flour, cocoa powder, baking powder, and salt. Fold gently to combine.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45–55 minutes or until a toothpick inserted comes out clean. Let cool completely.
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For the glaze, whisk together powdered sugar, cocoa, coffee, and vanilla until smooth.
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Drizzle glaze over the cooled loaf. Let it set before slicing.
Notes
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Use decaf coffee if preferred.
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Glaze sets better on a completely cooled cake.
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Store at room temperature or freeze for later.
-
Add chopped nuts for extra texture if desired.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
