Healthy Date & Walnut Cake (Naturally Sweetened)
Healthy Date & Walnut Cake is a moist, comforting cake sweetened entirely with dates, offering a naturally rich flavor without refined sugar. With warm spices and crunchy walnuts, it is wholesome yet indulgent, perfect for breakfast, a snack, or a light dessert.
Ingredients
2 cups pitted dates, finely chopped, 1 cup hot water, 1 teaspoon baking soda, 2 large eggs at room temperature, ½ cup olive oil or melted coconut oil, 1 teaspoon vanilla extract, 1½ cups whole wheat flour or all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ¾ cup chopped walnuts.
Preparing the Dates
Place the chopped dates in a heatproof bowl and pour the hot water over them. Sprinkle in the baking soda, stir gently, and let the mixture rest for about 10 minutes. During this time the dates will soften and partially dissolve, forming a thick, sticky mixture that helps create a moist crumb and tender texture in the cake. Once softened, stir lightly until it resembles a chunky date paste with some liquid remaining.
Preparing the Baking Pan and Oven
Preheat the oven to 180°C (350°F). Grease a standard loaf pan or round cake pan with oil and lightly dust with flour or ground oats if desired to prevent sticking. This cake bakes evenly in either pan, with a loaf pan producing neat slices and a round pan ideal for sharing.
Mixing the Wet Ingredients
In a large mixing bowl, whisk the eggs until lightly beaten. Add the oil and vanilla extract and whisk until combined. Pour the warm date mixture into the bowl and mix gently until smooth, glossy, and evenly incorporated. Avoid overmixing at this stage to keep the cake tender.
Combining the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently just until no dry flour remains. The batter should be thick but pourable with visible pieces of softened date.
Adding the Walnuts
Fold the chopped walnuts into the batter, distributing them evenly to add texture and balance to every slice.
Baking the Cake
Pour the batter into the prepared pan and smooth the top gently. Tap the pan lightly on the counter to release air bubbles. Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling and Serving
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain or with yogurt, nut butter, or fresh fruit. Store in an airtight container at room temperature for up to two days or refrigerate for up to five days.
