vegan date cake

This incredibly moist date and walnut cake is easy to make and uses mostly pantry-staple ingredients. Made entirely eggless and dairy-free, it&#039;s the perfect accompaniment to your afternoon cuppa!

Date And Walnut Cake

200 g pitted dates (roughly chopped, *see note 1)

ml coffee

baking soda

olive oil (or neutral oil

dark muscovado sugar (*see note 3)

vanilla extract

g all-purpose flour

baking powder

sea salt

walnuts (roughly chopped, plus extra for garnish)

Soak the dates: To a large mixing bowl, add the chopped dates, baking soda, hot coffee, and olive oil. Stir and set aside for 15 minutes.

Preparation: Preheat the oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with some oil or vegan butter and line it with a sling of parchment paper - leaving an overhang on the sides.

Mix wet ingredients: To the bowl with the dates, add the brown sugar, yogurt, and vanilla. Whisk well to combine.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and chopped walnuts.

Make the batter: Fold the dry ingredients into the wet ingredients using a spatula until there are no pockets or streaks of flour. Do not be tempted to overmix!

Assemble: Add the batter to the prepared loaf pan and smooth out the top of it with a spatula or knife. Stud the top of the loaf with some whole walnuts if desired. Place the pan on an aluminum tray or baking sheet (this helps bake the cake evenly from underneath). 

Bake: Bake for 45-55 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 45-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with a small few crumbs on it. Continue to bake in 5-minute increments as and if needed until baked through. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Storage: When your cake has cooled, wrap any leftovers tightly in plastic wrap or foil, or place it in an airtight container. It can be kept at room temperature for up to 5 days (provided your environment is not too warm) or in the fridge for up to 7 days.To freeze, cut the bread into individual slices and separate them with sheets of parchment. Make sure they are wrapped well or place them in a sealed container and freeze for up to a month. To defrost, let it thaw at room temperature for a couple of hours.

Always great i already made a few of your recipes, lemon cake, dates muffins, and a few cheesecake. I use to do a lot of dates cakes or loaf before, but this one ita amazing. I just in the laat one I made i change the walmufor pecan but i make a maple glaze pecan was amaIng so delicious. And i make another twist since i don't give to my toddler added sugars i made it with butter dates and maple syruo was fantastic and soft i just add a homemade vegan buttermilk and the rest of the ingredients and a a little ginger powder. Just amazing and aromatic. Now i have another option for my baby and other family members can't eat sugar. Just great

Absolutely love this cake. Easy to follow recipe. Came out perfectly. Second time I’ve made it. And will be my go to recipe for this cake now. Dosent last long in our house. Delicious. X

So easy to make so tasty and comforting.
Sure a keeper, we love it! Thanks for the clear explication, you made it a success.

I tried the recipe and it came out perfect. Very delicious. My husband enjoyed it. Looking forward to trying others. Thank you for sharing

Pozdrav,hvala na receptu
Kolač mi je ispao ok,fin,ne presladak,radila sam ga sa lješnjacima

I’ve been catering and cooking professionally for decades and always experimenting with new recipes. My partner’s grandmother always made the most delicious date loaves and scones however this recipe surpassed all. The ingredients and instructions were very sound and the results were superb. My daughter who is an excellent baker, our cake connoisseur, gave this 5 stars. 
I can only think that the person who gave one star and said the baking powder was too much didn’t weigh their flour or perhaps didn’t use the imperial (tablespoon) measurements or mixed them up. We always weigh ingredients on quality digital scales, essential for great results when baking. Thanks again for the delightful recipe. 
PS For anyone who can’t have coffee, try herbal tea, we used a Japanese roasted green tea as substitute and it was delicious! A herbal ginger tea could also work.

This recipe is a NO from our household.
I felt it was missing something in the flavour department and 1 tablespoon of baking powder made it taste quite frankly like baking powder. 
You win some You lose some😊

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Date And Walnut Cake

Top 1 vegan date cake recipes from across the web

The most viewed vegan date cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Date And Walnut Cake

The most viewed vegan date cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine