Name: Date & Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pitted Medjool dates, chopped; 1 cup boiling water; 1/2 tsp baking soda; 1/2 cup pure maple syrup or agave; 1/3 cup unsweetened applesauce; 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg); 1 1/2 tsp pure vanilla extract; 1 cup spelt flour or oat flour; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 tsp cinnamon (optional); 1/2 cup chopped walnuts

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A moist and naturally sweetened cake that brings together the rich chewiness of dates and the satisfying crunch of walnuts. This Date & Walnut Cake is perfect for tea time or dessert and doesn’t rely on refined sugar, oil, or animal products. I find it’s the kind of recipe that feels indulgent while staying wholesome and simple—great for everyday baking or as a cozy addition to a holiday spread.

Date & Walnut Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup pitted Medjool dates, chopped

1 cup boiling water

½ teaspoon baking soda

½ cup pure maple syrup or agave

⅓ cup unsweetened applesauce

1 tablespoon ground flaxseed + 2.5 tablespoon water (flax egg)

1 ½ teaspoon pure vanilla extract

1 cup spelt flour or oat flour

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon (optional)

½ cup chopped walnuts

Directions

I preheat the oven to 350°F (175°C) and prepare an 8x8-inch baking pan by either greasing it or lining it with parchment paper.

In a bowl, I combine the chopped dates, baking soda, and boiling water. I let that sit for about 10 minutes so the dates soften.

While the dates soak, I mix the ground flaxseed with water in a small bowl to create a flax egg, letting it sit for 5 minutes.

Once the dates are soft, I mash them with a fork—no need for perfection, a chunky texture is great. Then I stir in the maple syrup, applesauce, flax egg, and vanilla extract.

In another bowl, I whisk together the flour, baking powder, salt, and cinnamon.

I add the dry ingredients to the wet mixture and stir just until combined, then gently fold in the chopped walnuts.

I pour the batter into the prepared pan, smoothing out the top.

I bake the cake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean.

After baking, I let the cake cool in the pan before slicing. For a finishing touch, I sometimes dust it with powdered coconut sugar or serve it with vegan whipped cream.

Servings and timing

This recipe makes 9 slices.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories per serving: Approximately 210 kcal

Variations

Gluten-Free Option: I swap in certified gluten-free oat flour for a GF-friendly version.

Nut-Free: If I’m baking for someone with a nut allergy, I leave out the walnuts or replace them with seeds like pumpkin or sunflower.

Spiced Up: I occasionally add a pinch of nutmeg or ground ginger for a warming spice blend.

Chocolate Twist: A handful of dark chocolate chips mixed in makes this cake extra decadent.

Coconut Touch: Adding shredded coconut gives a nice tropical flair.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well—just wrap individual slices and freeze them for up to 2 months. To reheat, I warm a slice in the microwave for 10–15 seconds or toast it lightly in a toaster oven.

FAQs

How do I know when the cake is done baking?

I check by inserting a toothpick into the center of the cake—if it comes out clean, it’s ready. The top should also spring back slightly when gently pressed.

Can I use regular flour instead of spelt or oat flour?

Yes, I can use all-purpose flour in equal amounts, though the texture might be a bit lighter and less hearty than with spelt or oat.

Is this cake sweet enough without refined sugar?

Absolutely. The dates and maple syrup provide plenty of natural sweetness, making it satisfying without being overly sugary.

What’s the best way to chop the dates?

I find that using a sharp knife and lightly oiling the blade helps prevent sticking. I also prefer chopping them after removing the pits to make things easier.

Can I double the recipe?

Yes, I can double it and bake it in a 9x13-inch pan. The baking time may increase slightly, so I keep an eye on it and check for doneness around the 35–40 minute mark.

Conclusion

This Date & Walnut Cake is one of my go-to treats when I want something comforting and nourishing. It’s quick to make, packed with wholesome ingredients, and easy to adapt. Whether I enjoy it with afternoon tea or as a dessert, it always hits the spot. If I’m sharing it with others, it’s usually gone before the day is over.

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Date & Walnut Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 9 slices
Diet: Vegan

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Description

A moist, naturally sweetened vegan cake made with chewy Medjool dates and crunchy walnuts. This wholesome treat is oil-free, refined sugar-free, and perfect for dessert or tea time. It’s soft, flavorful, and simple enough for everyday baking.

Instructions

Preheat the oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining it with parchment paper.
In a bowl, combine the chopped dates, baking soda, and boiling water. Let sit for 10 minutes to soften the dates.
In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg.
Mash the softened dates with a fork until chunky. Stir in the maple syrup, applesauce, flax egg, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the chopped walnuts.
Pour the batter into the prepared pan and smooth out the top.
Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing. Optionally dust with powdered coconut sugar or serve with vegan whipped cream.