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