This Date Cake is a moist, soft, delightful cake featuring sweet dates, crunchy walnuts, fragrant coffee, healthy almond milk and raw sugar. It also has whole wheat flour that makes it wholesome and a bit healthier. Even a beginner in baking can make this eggless, vegan Date and Walnut Cake easily.
About Date Cake
Date cake is a favorite with us. No wonder, I make this on days when we crave for sweets or desserts that are healthy.
This recipe is really a decade old that I had posted many years back. I have been making this dates cakes for many years now.
It simply never fails and you get the perfect date loaf every time. My recipe always impresses my family and friends. When I serve this delish cake to them, they keep on asking for more.
The earlier recipe was made with a mix of whole wheat flour and all-purpose flour. Later I switched to making the cake entirely with whole wheat flour and was surprised to see it having a soft and moist crumb in spite of the whole wheat flour. So I have updated the recipe to the cake made wholly with whole wheat flour.
This date and walnut cake is healthy as together with dates and walnuts it is made with whole wheat flour and almond milk.
The cake recipe is apt to make for special days or festivals like Christmas or Easter, especially when you want to enjoy eating desserts that are not heavy on butter or cream frostings, refined flour and too much of fats like butter or oil.
Even a novice in baking can make this cake and get full marks. Try this cake and you will be simply bowled over by its texture, flavor and taste.
Ingredients You Need
- Flour: The entire recipe is made with whole wheat flour and works well with both the Indian wheat flour (atta) used for making roti and the milled whole wheat flour available outside India. You could easily swap the whole wheat flour with all-purpose flour, pastry flour or whole wheat pastry flour.
- Dates: Well of course since the cake has dates in it, it is loaded with the flavor and aroma of dates. Dates also make the cake soft.
- Coffee: I also add instant coffee that pairs beautifully with the dates and adds it own charm and flavor to the cake. Though you can chose to opt out of coffee.
- Walnuts: I love to add some walnuts in this recipe. But if you are out of walnuts, skip them. But they do add a lovely crunch to the soft cake.
- Chocolate Chips: You could also choose to add some chocolate chips or cacao nibs. Sometimes I do add these and I have mentioned the proportions in the recipe card below.
- Leavening Ingredients: Both baking powder and baking soda are required and cannot be substituted for each other. Since this is an eggless cake, I would suggest that you use both baking powder and baking soda that are fresh and in their shelf-life.
- Liquids: I make this cake with almond milk, but feel free to use your preferred milk to make the recipe. Earlier I have also made this recipe with homemade soy milk.
How to make Date Cake
Prep and Make Date Walnut Mixture
1. Rinse and finely chop 100 grams or about 5 large or 8 to 9 medium-sized or 12 small dates and 4 to 5 walnuts (25 grams).
Measure and you will need ½ cup finely chopped dates (tightly packed) and ¼ cup finely chopped walnuts.
Grease a 7.5 to 8 inches round pan with oil (neutral flavored) or line it with a parchment paper. You can also use a loaf pan to make date loaf.
2. Heat 1 cup almond milk (or choice of milk) in a pan or steel bowl. Do not boil. The milk should only be hot.
3. Switch off heat and place the pan or bowl on the kitchen countertop. Add instant coffee.
4. Add the finely chopped dates and walnuts.
5. Mix very well to make an even mixture.
6. Add ½ cup raw sugar. You can also add ½ cup white sugar or add it according to the sweetness you prefer in the cake.
6. Mix thoroughly until the sugar granules dissolves. Set aside to cool for about 15 minutes.
Make Date Cake Batter
7. Place a wired mesh sieve over the bowl and ddd the following dry ingredients to it.
- 1.5 cups whole wheat flour – 120 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
Sift the dry ingredients directly over the bowl ensuring the sifted ingredients fall into the bowl.
8. Pour all of the the cooled dates and milk mixture to the sifted dry ingredients in the bowl.
9. Add ¼ cup of sunflower oil (or any neutral tasting oil), ¼ cup water and 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.
10. Mix with a wired whisk or you can also choose to fold the batter.
Mix to an even batter but take care not to overdo the mixing or folding. Over-mixing can cause gluten strands to develop in the batter and will result in a doughy dense texture.
11. Pour in the greased or parchment lined pan. Tap the pan with the batter in it on the countertop a few times so that the batter spreads on its own.
Bake Date Walnut Cake
12. Bake at 190 degrees C/392 degrees F for 35 to 40 minutes. Preheat oven at 190 degrees C/392 degrees F for 15 minutes. It took me 40 minutes to bake in my oven.
Note that temperatures vary from oven to oven. It can take less or more time for the cake to bake in your oven.
14. Check the baked date cake with bamboo skewer. The skewer should come out clean with no sticky batter on it.
15. Cool cake pan on wired rack.
16. Slice and serve when cooled. You can also refrigerate the cake for about a week. Store the cake in an air-tight container in the fridge.
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Date Cake | Date and Walnut Cake
This Date Cake is a moist, light, soft, delightful cake made with dates, walnuts, coffee, almond milk, sugar and whole wheat flour. A slightly healthier Date and Walnut cake that can be served as dessert or a sweet snack.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Making cake batter
Finely chop the dates and walnuts and set aside. If you prefer, you can rinse dates, walnuts before chopping them.
Line a 7.5 to 8 inches cake pan with parchment or grease it with a neutral flavored oil like sunflower oil.
Take almond milk in a small pan and heat it gently on low. Do not boil the milk but only heat it.
When the milk gets hot, place the pan on the kitchen countertop.
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.
Set aside to cool for 15 minutes.
Now you can preheat the oven to 200 degrees C/392 F for 15 minutes.
Sift whole wheat flour, baking powder, baking soda and salt in a mixing bowl.
Add dates and milk mixture to the sifted dry ingredients.
If using cacao nibs or chocolate chips add them now.
Next add sunflower oil, water and vanilla extract.
Mix with a wired whisk or you can also choose to fold the batter. Mix or fold to an even batter.
Pour batter in the greased or parchment lined cake pan.
With the help of a rubber spatula remove the batter from the sides of the bowl and add it to the cake pan.
Tap the pan on the countertop a few times so that the batter spreads on its own.
Baking date cake
Place cake pan in the preheated oven and bake at 190 degrees C/392 F for 35 to 40 minutes.
Check cake with a bamboo skewer and it should come out clean.
Place cake pan on a wired rack or tray to cool.
When cooled, slice and the date and walnut cake. Serve as a evening snack or as a dessert.
The remaining cake can be kept in an air-tight box and refrigerated. Keeps well for about a week.
- Addition of coffee and cacao nibs are optional.
- Note that the approximate nutrition info is for the entire cake made from this recipe.
Date Cake | Date and Walnut Cake
Amount Per Serving
Calories 1949 Calories from Fat 729
% Daily Value*
Saturated Fat 8g50%
Polyunsaturated Fat 19g
Monounsaturated Fat 50g
Vitamin A 29IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 0.4mg24%
Vitamin B3 (Niacin) 11mg55%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 24mg160%
Vitamin K 9µg9%
Vitamin B9 (Folate) 122µg31%
* Percent Daily Values are based on a 2000 calorie diet.
This Date Cake recipe post from the blog archives first published in March 2013 has been republished and updated on 28 Jun 2022.