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Espresso Date Cake with Walnuts

Irresistibly Moist Espresso Date Cake with Walnuts Recipe

Discover the delightful Espresso Date Cake with Walnuts, blending rich coffee and sweet dates for a perfect dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Chopped Pitted Dates Provides natural sweetness and moisture; substitute with dried figs or raisins for a different flavor.
  • 1 cup Freshly Brewed Hot Espresso Adds rich coffee flavor; use brewed coffee as an alternative if needed.
  • 1 teaspoon Baking Soda Reacts with hot espresso to help dates soften; no substitutions necessary.
  • 1 cup All-Purpose Flour or Gluten-Free Blend Gives structure; swap with almond flour for a nutty flavor or a gluten-free blend for dietary needs.
  • 1 teaspoon Baking Powder Helps the cake rise; ensure it's fresh for the best results.
  • 1 teaspoon Ground Cinnamon Adds warmth and depth; can be substituted with nutmeg for variety.
  • 1/4 teaspoon Salt Enhances flavor; omit for a low-sodium diet if required.
  • 2 large Eggs Provides structure and moisture; replace with flax eggs for a vegan option.
  • 1/2 cup Coconut Sugar or Brown Sugar Sweetens the cake while adding a hint of caramel flavor; maple syrup works as a good liquid sweetener too.
  • 1/4 cup Olive Oil or Melted Butter Adds moisture and richness; any plant-based oil can be used for a vegan version.
  • 1 teaspoon Vanilla Extract Adds flavor; substitute with almond extract for a unique twist.
  • 1/2 cup Chopped Walnuts Introduces a delightful crunch; switch with pecans or omit for a nut-free version.

Equipment

  • 20cm (8-inch) round cake pan
  • Mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 175°C (350°F) and grease a 20cm (8-inch) round cake pan with butter or line it with parchment paper.
  2. In a medium bowl, combine chopped pitted dates with freshly brewed hot espresso and sprinkle in the baking soda. Allow the mixture to sit for 10–15 minutes.
  3. In a large bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and a pinch of salt.
  4. In another bowl, whisk the eggs and coconut sugar until frothy, then mix in the olive oil and vanilla extract.
  5. Gradually stir the date and espresso mixture into the wet ingredients until well combined.
  6. Gently fold in the dry ingredients until just combined. Add chopped walnuts.
  7. Pour the batter into the prepared cake pan and bake for 30–35 minutes, until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 100IUCalcium: 40mgIron: 1mg

Notes

Use a kitchen scale for accurate measurements. Avoid overmixing for a light texture. Ensure baking powder is fresh for best results. Toast walnuts for enhanced flavor.

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