Healthy Date and Walnut Cake Recipe

Introduction

This Healthy Date and Walnut Cake is a wholesome treat that combines naturally sweet dates with crunchy walnuts and warm cinnamon. It’s moist, flavorful, and perfect for a snack or dessert without any refined sugars.

Ingredients

• 220g soft dates
• 320ml milk of choice
• 4 tbsp tahini
• 4 tbsp neutral oil
• 150g oat flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 40g walnuts, roughly chopped
• Date Tahini Drizzle:
• 2 tbsp tahini
• 1 tsp date syrup

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or 350°F. Line an 8×8 inch square cake tin with parchment paper.
2. Step 2: Pour the milk into a saucepan and heat it until it starts to bubble, then remove from heat just before it boils.
3. Step 3: Place the dates in a heat-proof bowl and pour the hot milk over them. Let the mixture soak for 30 minutes to soften the dates.
4. Step 4: Transfer the soaked dates and milk to a blender or food processor and blend until smooth and creamy.
5. Step 5: Pour the date paste into a bowl and stir in the tahini and neutral oil until well combined.
6. Step 6: Add the oat flour, baking powder, cinnamon, and salt to the wet mixture. Mix thoroughly until you have a smooth batter.
7. Step 7: Pour the batter into the prepared cake tin and sprinkle the chopped walnuts evenly over the top.
8. Step 8: Bake for 40-45 minutes, or until a clean skewer inserted into the center comes out clean.
9. Step 9: Let the cake cool completely in the tin before removing and slicing.
10. Step 10: In a small bowl, mix the tahini and date syrup for the drizzle. Drizzle it over the cooled cake before serving.

Tips & Variations

• Substitute oat flour with almond flour for a nuttier flavor and gluten-free option.
• Add a handful of raisins or chopped dried apricots for extra chewiness and sweetness.
• Use maple syrup instead of date syrup in the drizzle if you prefer a different sweetener.
• For a more intense walnut flavor, toast the walnuts lightly before sprinkling them on the batter.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze for up to 2 months. Reheat slices gently in a low oven or microwave before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute regular all-purpose flour for oat flour, but the texture may be slightly different and the cake less moist.

Is this cake vegan?

Yes, as long as you use a plant-based milk and ensure your date syrup is vegan-friendly, this cake is suitable for a vegan diet.

Healthy Date and Walnut Cake Recipe

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★★★★★

4.5 from 146 reviews

This Healthy Date and Walnut Cake is a moist, naturally sweetened treat made with soft dates, oat flour, and walnuts. Enhanced with warming cinnamon and a nutrient-rich date tahini drizzle, it offers a wholesome dessert option that is both delicious and satisfying. Perfect for those seeking a nourishing baked good without refined sugars or gluten.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Healthy/Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 220g soft dates
• 320ml milk of choice
• 4 tbsp tahini
• 4 tbsp neutral oil (e.g., sunflower or canola)
• 150g oat flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 40g walnuts, roughly chopped

Date Tahini Drizzle

• 2 tbsp tahini
• 1 tsp date syrup

Instructions

1. Preheat oven: Preheat your oven to 180°C (160°C fan) or 350°F to ensure it reaches the correct baking temperature.
2. Heat milk: Pour the milk into a saucepan and gently heat it until small bubbles start to form, being careful not to let it boil. Remove from heat once bubbling begins.
3. Soak dates: Place the soft dates in a heat-proof bowl and pour the hot milk over them. Leave this mixture to soak for 30 minutes to soften the dates and infuse the milk.
4. Blend mixture: Transfer the soaked dates and milk to a blender or food processor and blend until you have a smooth, creamy paste free of lumps.
5. Mix wet ingredients: Pour the date paste into a mixing bowl, then add the tahini and neutral oil. Stir well to combine into a uniform mixture.
6. Add dry ingredients: Add the oat flour, baking powder, cinnamon, and salt to the wet ingredients. Mix until you achieve a smooth, consistent batter with no flour streaks.
7. Prepare pan and bake: Line an 8×8 inch square cake tin with parchment paper. Pour in the batter and sprinkle the chopped walnuts evenly on top. Bake in the preheated oven for 40-45 minutes, or until a clean skewer inserted into the center comes out clean.
8. Cool the cake: Remove the cake from the oven and allow it to cool completely in the tin before slicing. This helps the cake set properly and improves texture.
9. Make and add drizzle: In a small bowl, mix the tahini and date syrup together until smooth. Drizzle this over the cooled cake before serving for added flavor and a luscious finish.

Notes

• Use soft Medjool dates for the best texture and natural sweetness.
• Oat flour can be made by grinding rolled oats to keep this recipe gluten free; ensure oats are certified gluten free if needed.
• Neutral oil options include sunflower, grapeseed, or light olive oil.
• Milk of choice can be dairy or plant-based (almond, oat, soy) depending on dietary preference.
• Letting the cake cool fully before slicing prevents crumbling and keeps slices intact.
• This cake stores well in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.

Keywords: date cake, walnut cake, healthy cake, gluten free dessert, tahini cake, natural sweetener dessert, oat flour cake, vegetarian dessert