Date and Walnut Cake Recipe
Oh, you’re going to love this Date and Walnut Cake Recipe — it’s one of those comforting treats that feels like a cozy hug in cake form. The natural sweetness of the Medjool dates combined with the nutty crunch of walnuts creates a perfect balance that’s just irresistible. I often bake this when friends drop by unexpectedly because it’s quick to whip up and always a crowd-pleaser.
What I particularly love about this Date and Walnut Cake Recipe is how adaptable it is. Whether you’re after a simple afternoon snack or a sweet ending to a casual dinner, this cake fits the bill with minimal fuss. Plus, it’s got a wonderfully moist texture thanks to the avocado oil, making it feel indulgent without being heavy.
Ingredients You’ll Need
These ingredients are simple but work beautifully together to showcase the rich flavor of dates and the crunch of walnuts. When shopping, I always go for ripe Medjool dates because their caramel-like sweetness boosts the cake’s flavor naturally.
- Medjool dates: Choose soft, plump ones—they’re sweeter and blend better into the cake batter.
- Milk (any kind): I prefer almond milk for a subtle nuttiness, but regular dairy or oat milk all work well.
- Avocado oil: It has a neutral taste and adds moisture without weighing the cake down.
- Self-rising flour: Using self-rising flour keeps things simple since it already contains the leavening agents.
- Walnuts: I love using halves for garnish because they look nice on top, but crushed pieces inside add texture too.
Variations
I like to tweak this Date and Walnut Cake Recipe depending on my mood and what I have around. It’s so easy to personalize, and honestly, experimenting is part of the fun!
- Spiced version: Adding cinnamon or a pinch of nutmeg brings a warm, aromatic touch that’s perfect for fall. I tried this last Thanksgiving, and it was a hit!
- Gluten-free twist: Substitute gluten-free self-rising flour to accommodate dietary needs without losing that soft crumb texture.
- Richer and sweeter: Drizzle a little honey or maple syrup over the top while it’s warm for an extra touch of sweetness — my kids love this.
- Vegan option: Use plant-based milk and oil as listed; it’s naturally dairy-free and turns out moist and delicious.
How to Make Date and Walnut Cake Recipe
Step 1: Soften and prep your dates
Start by chopping the Medjool dates into small chunks — this helps them distribute evenly and melt into the batter, giving tenderness throughout. If your dates are a bit dry, soak them in the milk for about 10 minutes to plump them up nicely and add moisture.
Step 2: Mix wet ingredients together
Whisk the soaked dates with the milk and avocado oil until it’s a smooth, fragrant mixture. I usually do this with a hand blender right in my mixing bowl — saves on washing extra dishes!
Step 3: Combine with flour
Gently fold in the self-rising flour until just combined — don’t overmix or the cake could turn tough. You want a batter that’s thick and lumpy with visible date pieces. At this point, feel free to stir in some crushed walnuts for extra crunch inside.
Step 4: Bake and garnish
Pour the batter into a greased or lined cake tin, then arrange walnut halves over the top for a pretty finish and a hint of crunch. Bake at 350°F (175°C) for 30 to 35 minutes — the edges should be golden and a skewer inserted comes out clean with a few moist crumbs.
How to Serve Date and Walnut Cake Recipe
Garnishes
I often sprinkle a little powdered sugar or drizzle some homemade caramel sauce on top to elevate the look and flavor. Toasted walnut halves add texture and a rustic charm I just adore.
Side Dishes
This Date and Walnut Cake Recipe pairs perfectly with a cup of chai tea or a scoop of vanilla ice cream if you’re serving it as dessert. For brunch, I like it alongside fresh berries and a dollop of Greek yogurt to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve layered slices with cream cheese frosting and sprinkled extra chopped walnuts in between for a show-stopping cake. You can also serve individual portions in pretty ramekins topped with a date walnut crumble for a charming twist.
Make Ahead and Storage
Storing Leftovers
Once cool, I store leftover Date and Walnut Cake in an airtight container at room temperature for up to 3 days. Wrapping it well helps keep the cake moist and keeps the walnuts from going stale.
Freezing
I’ve frozen slices wrapped tightly in plastic wrap and then foil for up to 3 months with great results. When you’re ready, thaw overnight in the fridge for even moisture and texture.
Reheating
I recommend warming leftover slices gently in the microwave for 20-30 seconds or in a low oven for 10 minutes wrapped in foil — this revives the softness without drying it out. A quick butter spread after reheating always feels like a nice touch!
FAQs
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Can I use other types of dates in this Date and Walnut Cake Recipe?
While Medjool dates are preferred for their softness and sweetness, you can use other varieties like Deglet Noor. Just be sure to soak them longer if they’re a bit dry to maintain the cake’s moist texture.
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Is it possible to make this cake gluten-free?
Absolutely! Swap the self-rising flour with a gluten-free blend that includes xanthan gum or other binding agents. The cake might be a touch denser, but still delicious.
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Can I use butter instead of avocado oil?
Yes, melted butter works fine, though avocado oil yields a lighter and slightly fruitier texture. If you use butter, consider using unsalted and adjusting sweetness if needed.
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How do I know when the Date and Walnut Cake is fully baked?
Look for a golden-brown top and edges pulling away slightly from the pan. A skewer inserted in the center should come out clean or with a few moist crumbs but no wet batter.
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Can I add other nuts or dried fruits?
Definitely! Pecans, almonds, or even dried cranberries complement dates beautifully. Just remember to adjust quantities so the cake batter isn’t too heavy or dry.
Final Thoughts
This Date and Walnut Cake Recipe has become one of my trusted go-tos not only because it tastes amazing but also because it’s incredibly forgiving and simple. Whether you’re new to baking or a seasoned pro, this cake invites you to play with flavors while delivering consistent results. I can’t recommend it enough — give it a try, and soon enough, it’ll be your favorite too!
PrintDate and Walnut Cake Recipe
This moist and flavorful Date and Walnut Cake is a delightful treat combining the natural sweetness of Medjool dates with the crunch of walnuts. Perfect for afternoon tea or as a wholesome dessert, this cake uses simple ingredients and a straightforward baking method to deliver a rich, tender crumb with a lovely nutty garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 12 Medjool dates, pitted
- 1 cup milk, any kind, including vegan milks
- ½ cup avocado oil, or any neutral oil
Dry Ingredients
- 1 cup self-rising flour
Garnish
- Walnuts, halves or crushed pieces, for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper to prevent sticking.
- Soften the dates: Place the pitted Medjool dates in a bowl and cover with warm milk. Let them soak for about 10 minutes until softened.
- Blend the mixture: Transfer the soaked dates and milk to a food processor or blender. Add the avocado oil and blend until you achieve a smooth, thick batter.
- Add the flour: Sift the self-rising flour into the date mixture and gently fold it in using a spatula until fully incorporated, ensuring not to overmix to keep the cake tender.
- Pour into pan: Pour the batter into the prepared cake pan. Smooth the top with a spatula and sprinkle the walnut halves or crushed pieces over the surface evenly for garnish.
- Bake the cake: Place the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- The cake can be served warm or at room temperature.
- Substitute avocado oil with any neutral oil like canola or vegetable oil if preferred.
- For a gluten-free version, use a gluten-free self-rising flour blend.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Adding a pinch of cinnamon or nutmeg can enhance the flavor profile if desired.
Keywords: date cake, walnut cake, Medjool dates, moist cake, easy dessert, nutty cake, vegan milk cake
