Pin it
My Cozy Vegan Date and Walnut Cake
This cake brings back memories of baking with my grandmother. I've adapted her classic recipe to be vegan friendly without losing any of that homey comfort. The combination of sweet dates and toasted walnuts creates something truly special. My kitchen smells absolutely divine when this is in the oven.
The Perfect Simple Cake
I love this recipe because it doesn't need any fancy ingredients or equipment. Just mix everything in one bowl and you're good to go. The best part? It actually tastes better after a day or two as the flavors deepen. My vegan friends can't believe how moist and rich it is.
What You'll Need
- Chopped Dates: 1 cup; soaked to add sweetness and moisture.
- Dark Brown Sugar: ½ cup; muscovado sugar is recommended for a rich molasses flavor.
- Olive Oil: ⅓ cup; keeps the cake moist for days.
- Dairy-Free Greek-Style Yogurt: ⅓ cup; acts as an egg replacer and prevents crumbling.
- Hot Coffee: 1 cup; softens the dates and enhances flavors.
- Walnuts: ½ cup, plus more for topping; adds crunch and nutty flavor.
- All-Purpose Flour: 1 ½ cups; forms the cake's base.
- Vanilla Extract: 1 tsp; adds sweetness and aroma.
- Baking Soda: 1 tsp; reacts with coffee for a tender crumb.
- Salt: ¼ tsp; balances flavors.
Let's Bake Together
- Prepare the Date Mixture
- Combine chopped dates, baking soda, hot coffee, and olive oil in a large bowl. Let sit for 15 minutes to soften the dates.
- Mix Wet Ingredients
- Add brown sugar, yogurt, and vanilla extract to the date mixture. Whisk until smooth and well combined.
- Add Dry Ingredients
- Fold in flour, salt, and chopped walnuts using a spatula. Mix just until no dry streaks remain.
- Prepare the Pan
- Line a loaf pan with parchment paper, leaving an overhang for easy removal. Grease the pan lightly if needed.
- Bake
- Pour the batter into the pan, smooth the top, and stud with whole walnuts. Bake at 350°F (175°C) for 45-55 minutes, or until a toothpick comes out clean.
- Cool and Serve
- Allow the cake to cool completely in the pan before slicing with a serrated knife. Enjoy with your favorite hot beverage.
Pin it
Keep Your Cake Fresh
I store this cake in my favorite vintage cake tin and it stays perfectly moist for about 5 days. When I'm batch baking for upcoming events I wrap individual loaves tightly and pop them in the freezer. They thaw beautifully and taste just as fresh a month later.
Make It Your Own
My daughter loves this cake with pecans instead of walnuts and a sprinkle of cinnamon. Sometimes I add fresh ginger for a spicy kick or swap the coffee for chai tea. When I'm feeling indulgent I whip up a quick vegan cream cheese frosting. The possibilities are endless with this recipe.
Frequently Asked Questions
- → How long does this cake stay fresh?
The cake stays fresh at room temperature for up to 5 days when wrapped well. You can keep it in the fridge for up to 7 days, or freeze slices for up to a month.
- → Do I need to use expensive dates?
No, regular dried dates work perfectly for this recipe since they're presoaked. Medjool dates aren't necessary, just make sure to remove all pits from whatever dates you use.
- → Can I substitute the coffee in this recipe?
Yes, you can easily replace the coffee with hot water or tea if you prefer. The coffee adds depth but isn't essential to the recipe's success.
- → Why is my cake crumbly when slicing?
Use a serrated knife and make sure the cake is completely cool before cutting. The toothed blade helps slice through the walnuts cleanly for neater portions.
- → Can I use different sugar?
You can substitute the dark muscovado sugar with soft brown sugar or coconut sugar, but note that the cake might not be quite as moist with these alternatives.