Thank you so much for stopping by today—I’m thrilled to share one of my all-time favorite bakes: Sliced Date & Walnut Cake. This wholesome cake is naturally sweetened with dates, perfectly moist, and loaded with nutty crunch. It’s the kind of cake you can enjoy with your morning coffee, as an afternoon pick-me-up, or even for dessert with a little dollop of Greek yogurt.
And here’s the best part: no refined sugar! Just good, nourishing ingredients. If you’re a fan of wholesome bakes, you’re in the right place. Don’t forget—you can subscribe to my email list to get more of my latest recipes right in your inbox.
Overview of Recipe Content
This date and walnut cake is a classic teatime treat made healthier with whole wheat flour (or almond flour for a gluten-free twist) and natural sweetness from dates.
Why you’ll love it:
- Moist & flavorful: Thanks to the softened dates and a touch of olive oil.
- Healthier: No refined sugar, whole grain option, and heart-healthy walnuts.
- Versatile: Perfect for breakfast, snacks, or dessert.
What it tastes like:
Warm, nutty, lightly spiced with cinnamon, and naturally sweet—without being cloying.
Ingredients:
- 1 cup pitted dates
- ¾ cup hot water
- ½ tsp baking soda
- 2 eggs
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- ¾ cup whole wheat flour or almond flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
- ½ cup chopped walnuts
Tools Needed:
- Mixing bowls
- Whisk
- Measuring cups & spoons
- 8×4” loaf pan
- Parchment paper
Suggested Substitutions:
- Almond flour instead of whole wheat (for gluten-free).
- Pecans instead of walnuts.
- Add chopped dried apricots or figs for variation.
How to Make Sliced Date & Walnut Cake
- Prep the dates: Place dates in a bowl, pour over hot water, and stir in baking soda. Let it sit for 10 minutes until soft. Mash lightly with a fork.
- Mix wet ingredients: Whisk together eggs, olive oil, and vanilla until smooth.
- Combine dry ingredients: In another bowl, mix flour, baking powder, cinnamon, and salt.
- Bring it together: Fold the date mixture into the wet ingredients, then gently stir in the dry mix. Don’t overmix!
- Add walnuts: Fold in chopped walnuts.
- Bake: Pour batter into a parchment-lined loaf pan and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
- Cool & slice: Allow to cool completely before slicing—it will stay beautifully moist.
What to Serve with Sliced Date & Walnut Cake
- A cup of strong coffee or black tea.
- A smear of cream cheese or Greek yogurt.
- Fresh fruit like pears or apples on the side.
Tips for Making It Perfect
- Always soak your dates long enough to soften.
- Don’t skip the pinch of salt—it balances the sweetness.
- Let it cool fully before slicing to keep it moist and intact.
Storage Instructions
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate up to 7 days.
- Freeze slices individually wrapped for up to 2 months.
General Information
Date and walnut cake has roots in traditional English baking but has become beloved worldwide. Dates bring natural caramel-like sweetness, while walnuts add rustic texture and richness. It’s a cake that feels indulgent yet nourishing.
Frequently Asked Questions
1. Can I make this cake gluten-free?
Yes! Just swap in almond flour for the whole wheat flour.
2. Can I use Medjool dates?
Absolutely. They’re even sweeter and softer—perfect here.
3. Can I make it vegan?
Yes, replace eggs with flax eggs and use coconut oil.
4. Can I double the recipe?
Yes, just bake in a larger loaf pan and extend baking time slightly.
Conclusion
This sliced date & walnut cake is proof that baking doesn’t need refined sugar to taste decadent. It’s wholesome, moist, and perfect for everyday enjoyment. If you loved this, try my Healthy Banana Oatmeal Cookies, or the ever-popular Almond Flour Pumpkin Muffins.
Thanks for baking with me today—don’t forget to tag me on Pinterest when you make this recipe. I’d love to see your creations!
Interactive Elements
- Leave a comment and let me know if you tried this recipe.
- Share your photo on Pinterest or tag me @poulefrecipe.
Nutritional Information (per slice, based on 10 servings)
| Calories | Protein | Carbs | Sugar | Fat | Sat. Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 210 | 5g | 25g | 15g | 10g | 2g | 3g | 70mg |
Sliced Date & Walnut Cake – No Refined Sugar, Super Moist!
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This moist Date & Walnut Cake is naturally sweetened with dates, contains no refined sugar, and is packed with nutty crunch. Perfect for breakfast, snack, or dessert.
Ingredients
1 cup pitted dates
¾ cup hot water
½ tsp baking soda
2 eggs
¼ cup olive oil or melted coconut oil
1 tsp vanilla extract
¾ cup whole wheat flour or almond flour
1 tsp baking powder
½ tsp ground cinnamon
Pinch of salt
½ cup chopped walnuts
Instructions
1. Soak dates in hot water with baking soda for 10 minutes, then mash lightly.
2. Whisk eggs, olive oil, and vanilla together.
3. Mix flour, baking powder, cinnamon, and salt in another bowl.
4. Combine wet ingredients with date mixture, then fold in dry mix.
5. Stir in walnuts.
6. Bake at 350°F for 30–35 minutes until toothpick comes out clean.
7. Cool completely before slicing.
Notes
For gluten-free, use almond flour.
For vegan, substitute eggs with flax eggs.
Store at room temperature for 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, English
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
