There’s something about baking that just slows everything down. During the holidays, when the house is full and everyone is talking over each other, I like to slip into the kitchen and get this date and walnut cake going. The batter takes just a few minutes to mix, and once it’s in the oven, the whole house starts smelling like a bakery. My kids always wander in asking “what’s baking?” even though they already know.
But honestly, I don’t just make this during the holidays. This cake shows up in my kitchen all year. A thick slice with my morning chai or an evening coffee is my little escape. Sometimes that’s all I need after a long day. I’ve also wrapped up this cake as a gift more times than I can count. It looks beautiful on a dessert table too, especially when you slice it and see all those walnuts peeking through.
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This is one of those cakes that gets better the next day. The flavors settle in, and it becomes even more moist. I usually bake it on a Sunday afternoon so we can enjoy slices all week long. Trust me, once you try this, store bought cake will never taste the same.
- Ingredients
- Instructions
- Substitutions
- Storage
- Pan size and gifting
- Soniya’s Top Tip
- Related
- Date & Walnut Loaf Cake(No-Egg,No-Butter & No Refined Sugar)
Ingredients
See recipe card for quantities.
- Pitted dates: these are the natural sweetener for the cake. When soaked in hot milk, they soften up and blend into a smooth paste that makes the cake moist and sweet without any sugar.
- Hot milk: softens the dates so they blend easily. The milk also adds richness to the batter and helps the cake stay moist.
- Whole wheat flour: gives the cake a nice earthy flavor and slightly denser texture. You can use all purpose flour if that’s what you have on hand.
- Baking soda and baking powder: these work together to help the cake rise and get fluffy. Don’t skip either one or the cake will come out flat.
- Neutral oil: keeps the cake moist and tender. You can also use melted butter, applesauce, or Greek yogurt if you want to switch things up.
- Walnuts: add a lovely crunch and nutty flavor to every bite. Chop them up and toss them in a little flour so they don’t sink to the bottom of the cake.
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (180°C). Grease a loaf pan (about 8 x 4 inches) and line it with parchment paper. You can also just dust it with a little flour if you don’t have parchment.
- Soak the dates: Put the pitted dates in a bowl and pour hot milk over them. Let them soak for at least 30 to 60 minutes. If you have time, a few hours is even better. The longer they soak, the softer and easier to blend they get. Save a few dates to chop up and fold into the batter later if you like little bits of date in your cake.
- Blend the date mixture: Once the dates are nice and soft, pour everything into a blender. Blend until you get a smooth, thick paste. This is what gives your cake all its sweetness and moisture. Your kitchen will smell amazing at this point!
- Add the fat: Transfer the date paste to a mixing bowl. Add the oil (or whatever fat you’re using) and whisk until everything is smooth and well combined.
- Sift the dry ingredients: In a separate bowl, sift together the flour, baking soda, and baking powder. This gets rid of any lumps and helps the cake rise evenly. Don’t skip the sifting!
- Combine wet and dry: Add the dry ingredients to the wet mixture in two batches. Fold gently with a spatula until just combined. Here’s the important part: stop mixing as soon as you don’t see any dry flour. Overmixing makes the cake tough.
- Prep the walnuts: Chop the walnuts and any extra dates you saved. Toss them in a spoonful of flour. This little trick keeps them from sinking to the bottom while baking. Fold them gently into the batter.
- Bake: Pour the batter into your prepared pan and smooth the top. Give the pan a gentle tap on the counter to get rid of any big air bubbles. Bake at 350°F for about 35 to 40 minutes. You’ll know it’s done when a toothpick comes out clean or with just a few moist crumbs.
- Cool and slice: Let the cake cool in the pan for 10 to 15 minutes. Run a knife along the edges, flip it out, and let it cool completely on a wire rack before slicing. I know it’s hard to wait, but trust me, it slices so much better when it’s cooled down!
Common Mistakes
| Mistake | What Happens | How I Fix It |
|---|---|---|
| Not soaking dates long enough | Chunky paste, uneven sweetness | I soak for at least an hour, longer if I have time |
| Overmixing the batter | Dense, tough cake | I fold gently and stop as soon as the flour disappears |
| Opening oven too early | Cake sinks in the middle | I wait until at least 30 minutes before checking |
| Skipping the flour on walnuts | All the nuts sink to the bottom | I always toss them in a spoonful of flour first |
Substitutions
- Oil: Use melted butter for richer flavor, applesauce for lower fat, or Greek yogurt for extra moisture.
- Whole wheat flour: All purpose flour works just as well and gives a lighter texture.
- Walnuts: Try pecans, almonds, or skip the nuts altogether if you have allergies.
Storage
| Can It Be Saved? | How Long? | How to Store |
|---|---|---|
| Room temperature | 3 to 4 days | Airtight container or wrapped in foil |
| Freezable? | Up to 2 months | Wrap slices individually, thaw at room temp |
How to Serve
This Date and Walnut Cake is perfect as is, sliced thick and enjoyed with a hot cup of chai or coffee. You can also warm up a slice in the microwave for a few seconds to make it extra soft. For a fancier touch, drizzle some honey on top or serve with a dollop of whipped cream.
Pan size and gifting
For this quantity of batter, a standard loaf pan around 8-8.5 x 4-4.5 inches work best. You can also bake it in an 8-inch round pan, but a loaf pan makes it much easier to slice and wrap as an edible gift. Tie it with a ribbon, add a small tag, and you have a beautiful homemade holiday present.
Soniya’s Top Tip
Soak the dates for as long as you can. The softer they are, the smoother your paste will be, and the more moist your cake will turn out.
Related
If you love this easy baked treat, check out these other sweet recipes from my kitchen. They’re all perfect for tea time or whenever you need something cozy.
- Fig & Date Dry-Fruit Bites
- Eggless Ras Malai Tres Leches Cake Bars
- 10 Minute No Cook Fruit Cream Recipe
- Sugar Free Homemade Almond & Dates Energy Bars
This Date and Walnut Cake is a proof that you don’t need eggs or sugar to bake something delicious. Give it a try and let me know what you think!
Ingredients
- 20 -25 pitted dates
- 1 cup hot milk
- 1 cup whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup neutral oil or melted butter / apple sauce / Greek yogurt
- ½ cup walnuts chopped
Instructions
- Prep: Preheat oven to 350°F (180°C), grease and line a loaf pan.
- Soak dates: Pour hot milk over the pitted dates, soak 30 to 60 minutes until soft.
- Blend: Blend soaked dates with milk into a smooth paste.
- Mix wet ingredients: Add oil to date paste and whisk until smooth.
- Sift dry ingredients: Sift flour, baking soda, and baking powder together.
- Combine: Fold dry ingredients into wet mixture until just combined.
- Add walnuts: Toss chopped walnuts in flour and fold into batter.
- Bake: Pour into pan, bake 35 to 40 minutes until toothpick comes out clean.
- Cool: Cool in pan 10 to 15 minutes, then transfer to wire rack.
Video
Notes
Nutrition
Ingredients
- 20 –25 pitted dates
- 1 cup hot milk
- 1 cup whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup neutral oil or melted butter / apple sauce / Greek yogurt
- ½ cup walnuts chopped
Instructions
- Prep: Preheat oven to 350°F (180°C), grease and line a loaf pan.
- Soak dates: Pour hot milk over the pitted dates, soak 30 to 60 minutes until soft.
- Blend: Blend soaked dates with milk into a smooth paste.
- Mix wet ingredients: Add oil to date paste and whisk until smooth.
- Sift dry ingredients: Sift flour, baking soda, and baking powder together.
- Combine: Fold dry ingredients into wet mixture until just combined.
- Add walnuts: Toss chopped walnuts in flour and fold into batter.
- Bake: Pour into pan, bake 35 to 40 minutes until toothpick comes out clean.
- Cool: Cool in pan 10 to 15 minutes, then transfer to wire rack.
