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