Thank you so much for stopping by, dear friend! I’m thrilled to share this Date and Walnut Cake (No Flour)—naturally sweet, wonderfully moist, and jam-packed with rich, warming flavors from dates and crunchy walnuts. It’s perfect for tea time, dessert, or a wholesome treat any time of day. Don’t forget to subscribe below to get more delicious recipes straight to your inbox!
Overview of Recipe Content
This Date and Walnut Cake is an ideal companion for cozy afternoons, brunch gatherings, or guilt-free dessert treats. Made without flour or refined sugar, it’s naturally sweetened with dates and offers a tender, moist bite that’s both hearty and satisfying. You’ll love its caramel-like depth, soft crumb, and nutty crunch.
Why You’ll Love It
- Naturally sweet & grain‑free
- Perfectly moist with wholesome textures
- Great for special diets: gluten‑free and refined sugar‑free
Tastes Like
Warm date caramel with a lovely nutty snap from walnuts—pure indulgence without the guilt!
Ingredients
- 1 cup (175 g) pitted dates, chopped
- ¾ cup (180 ml) hot water
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (60 g) melted coconut oil or butter
- 1 cup (100 g) almond flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup (60 g) chopped walnuts
Tools Needed
- 8‑inch round or loaf pan
- Mixing bowls
- Whisk & spatula
- Baking parchment
Suggested Substitutions & Add‑ins
- Use tahini or nut butter instead of coconut oil
- Swap walnuts for pecans
- Stir in cinnamon, cardamom, or even orange zest for extra warmth
How to Make Date and Walnut Cake (No Flour)
- Prep your pan and oven: Preheat to 350 °F (175 °C). Grease and line the pan.
- Soak the dates: Pour hot water over chopped dates and let sit 10 min until plump, then mash gently.
- Mix wet ingredients: Beat eggs, vanilla, and melted coconut oil/butter into the date mash—looks glossy and inviting already!
- Add dry: Gently fold in almond flour, baking soda, and salt until fully combined.
- Stir in nuts: Add chopped walnuts, stirring until evenly distributed.
- Bake: Pour batter into pan, smooth the top, and bake 30‑35 min, or until a skewer in the center comes out clean.
- Cool & enjoy: Let cool 10 min in pan, then transfer to a rack. Slice warm, top with extra walnuts, or drizzle with honey or yogurt.
You’ll notice that amazing aroma filling your kitchen while it bakes—that cozy, caramel-nut scent? Ah, pure bliss!
What to Serve with Date and Walnut Cake
- A cup of chai tea or coffee
- Dollops of Greek yogurt or whipped cream
- Fresh berries or poached fruit on the side
- A drizzle of honey or maple syrup
Tips for Making It Perfect
- Soft dates = best texture: Soak until plump to avoid dryness
- Toast your walnuts: Adds deeper flavor
- Don’t overbake: The crumb should be moist—not dry
- Make ahead: Cover and leave at room temp overnight for richer flavor; freeze slices for later
Storage Instructions
｜ Store at room temp (covered) for up to 3 days
｜ Refrigerate up to 1 week
｜ Freeze individual slices wrapped well for up to 2 months—thaw in microwave or at room temp
General Information
This cake is inspired by wholesome, grain‑free baking—perfect when you’re craving flavor without flour. The date‑walnut combo has Middle Eastern roots, and this version brings cozy familiarity in each tender bite. It’s an easy treat that feels really special.
Pair it with these Poulef favorites:
- Delightful Fig and Orange Cake – A 5‑Star Mediterranean Treat
- Irresistible 5‑Ingredient Flourless Sweet Potato Ginger Cake
Frequently Asked Questions
Can I use other nuts?
Yes—pecans, hazelnuts, or pistachios all work beautifully.
What if I don’t have almond flour?
You could use oat flour, but the texture and moisture will change slightly.
Is this vegan?
To make it vegan, swap eggs for chia eggs (2 Tbsp chia + 6 Tbsp water) and use vegan butter.
How to make it sweeter?
Add a couple tablespoons of maple syrup or honey into the batter.
Conclusion
This Date and Walnut Cake is a cozy, healthy treat that brings comfort and flavor with every slice. It’s grain-free, naturally sweet, and absolutely scrumptious for tea time or dessert. I can’t wait for you to try it—let me know how it turns out, and if you love it, you might also enjoy my vibrant Fig & Orange Cake or Flourless Ginger Cake.
Interactive Elements
I’d absolutely love your feedback! Leave a comment with your thoughts or rate the recipe—your insight means so much. Don’t forget to pin it on Pinterest and tag me @PoulefRecipes when you make it!
Nutritional Information
Approx per slice (1 of 10):Calories Carbs Fat Protein 180 kcal 15 g 12 g 4 g
Irresistibly Cozy Date and Walnut Cake (No Flour!)
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A wholesome, naturally sweet Date and Walnut Cake made without flour or refined sugar! This gluten-free treat is moist, rich with caramel-like date flavor, and topped with crunchy walnuts—perfect for tea time or a feel-good dessert.
Ingredients
1 cup (175g) pitted dates, chopped
¾ cup (180ml) hot water
2 large eggs
1 tsp vanilla extract
¼ cup (60g) melted coconut oil or butter
1 cup (100g) almond flour
1 tsp baking soda
¼ tsp salt
½ cup (60g) chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch pan with parchment paper.
Pour hot water over chopped dates and let them soak for 10 minutes until soft. Mash lightly with a fork.
Add eggs, vanilla, and melted coconut oil (or butter) to the date mixture. Whisk until smooth.
Stir in almond flour, baking soda, and salt. Mix gently until just combined.
Fold in chopped walnuts.
Pour batter into the prepared pan, spread evenly, and bake for 30–35 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
For a deeper flavor, toast the walnuts before mixing them in.
Add a pinch of cinnamon or cardamom for a warming twist.
Great served with yogurt, cream, or a drizzle of honey.
Cake stores well at room temperature for 3 days or can be frozen.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
