Date and Walnut Cake (Print Version)
# Ingredients:
01 -
200g (1 1/3 cups) pitted dates, roughly chopped.
02 -
150ml (1/2 cup + 2 tablespoons) hot coffee.
03 -
1 teaspoon baking soda.
04 -
100ml (1/3 cup + 4 teaspoons) olive oil or neutral oil.
05 -
130g (2/3 cup) dark muscovado sugar.
06 -
80g (1/3 cup) vegan Greek-style yogurt.
07 -
1 teaspoon vanilla extract.
08 -
250g (2 cups + 2 teaspoons) all-purpose flour.
09 -
1 tablespoon baking powder.
10 -
1/4 teaspoon sea salt.
11 -
90g (3/4 cup) walnuts, roughly chopped, plus extra for garnish.
# Instructions:
01 -
In a large mixing bowl, combine chopped dates, baking soda, hot coffee, and olive oil. Let stand for 15 minutes.
02 -
Preheat oven to 175°C (350°F). Grease a 1-pound loaf pan and line with parchment paper, leaving overhang.
03 -
Add brown sugar, yogurt, and vanilla to soaked date mixture. Whisk well to combine.
04 -
In separate bowl, whisk together flour, baking powder, salt, and chopped walnuts.
05 -
Fold dry ingredients into wet ingredients until just combined. Do not overmix.
06 -
Pour batter into pan, smooth top, add whole walnuts if desired. Place pan on baking sheet.
07 -
Bake 45-55 minutes until golden and toothpick comes clean. Check at 45 minutes.
08 -
Cool in pan 10 minutes, then transfer to cooling rack to cool completely.
# Notes:
01 -
Keeps at room temp for 5 days if wrapped well.
02 -
Can be refrigerated up to 7 days.
03 -
Freezes well for up to 1 month.
04 -
Use serrated knife for cleanest slices.