Step 1

Finely chop the dates and walnuts and set aside. If you prefer, you can rinse dates, walnuts before chopping them.

Step 2

Line a 7.5 to 8 inches cake pan with parchment or grease it with a neutral flavored oil like sunflower oil.

Step 3

Take almond milk in a small pan and heat it gently on low. Do not boil the milk but only heat it.

Step 4

When the milk gets hot, place the pan on the kitchen countertop.

Step 5

Add the instant coffee, finely chopped dates and walnuts, sugar. Stir to get an even mixture and ensure that the coffee granules and sugar have mixed evenly.

Step 6

Set aside to cool for 15 minutes.

Step 7

Now you can preheat the oven to 200 degrees C/392 F for 15 minutes.

Step 8

Sift whole wheat flour, baking powder, baking soda and salt in a mixing bowl.

Step 9

Add dates and milk mixture to the sifted dry ingredients.

Step 10

If using cacao nibs or chocolate chips add them now.

Step 11

Next add sunflower oil, water and vanilla extract.

Step 12

Mix with a wired whisk or you can also choose to fold the batter. Mix or fold to an even batter. Remember not to overdo the mixing or folding.

Step 13

Pour batter in the greased or parchment lined cake pan.

Step 14

With the help of a rubber spatula remove the batter from the sides of the bowl and add it to the cake pan.

Step 15

Tap the pan on the countertop a few times so that the batter spreads on its own.

Step 16

Place cake pan in the preheated oven and bake at 190 degrees C/392 F for 35 to 40 minutes.Keep in mind that each oven has a different baking temperature. So to bake the cake in your oven, it can take less or more time. It took me 40 minutes to bake this cake in my oven.

Step 17

Check cake with a bamboo skewer by inserting it in the center of the cake as well as around the edges. The bamboo skewer should come out clean.

Step 18

Place the cake pan on a wired rack or tray to cool.

Step 19

When cooled, slice and the Date and Walnut cake. Serve as a evening snack or as a dessert.

Step 20

The remaining cake can be kept in an air-tight box and refrigerated. Keeps well for about a week.