Date and walnut cake recipe: A scrumptious and healthy delight
3 minute read |
Looking for a dessert that’s both indulgent and wholesome? This date and walnut cake is your answer! Packed with natural sweetness from dates, crunchy walnuts, and a hint of grated carrot for extra texture and flavour, this cake is perfect for every occasion. Topped with a light cream cheese frosting, it’s a treat you’ll come back from time to time.
Discover the secret to a tender date and walnut cake with the help of a built-in oven following our simple step-by-step guide.
Eggless date and walnut cake recipe: Ingredients
This recipe yields a 950g loaf.
Prep time: 5 – 6 hours (plus soaking time)
Cook time: 45 minutes
For the cake
- 150 g flour
- 1.5 tsp baking soda
- 185 g pitted dates
- 250 g milk for soaking
- 120 g grated carrots
- 90 g jaggery/raw sugar
- 120 g sunflower oil
- 73 g finely chopped walnuts
- 100 g pitted and chopped dates
For the frosting
- 100 g whipping cream
- 50 g softened cream cheese
- 1 tsp vanilla extract
How to make a date and walnut cake: Step-by-step guide
Prepare the cake:
1. Soak the pitted dates in warm milk overnight or for 5 – 6 hours.
2. Pre heat the Electrolux UltimateTaste 700 built-in single oven to 160°C using Moist Fan Baking Mode and prepare a greased 8-inch baking pan.
- The moist fan baking mode
uses less electricity, as it stops the front ventilation and uses the moisture inside the air to bake. This function is present right across our range in line with our ethos of sustainability and a better living.
3. Sift the flour and the baking soda then set aside.
4. Grind the soaked dates into a paste with 2 – 3 tablespoons of the milk with a mixer.
5. In a bowl, whisk together the dates paste, oil and jaggery/raw sugar until well combined.
6. Gradually add the sifted flour mixture to the wet ingredients in 2 – 3 batches. Mix gently until no flour is visible. Avoid overmixing.
7. To this fold in the grated carrots, finely chopped walnuts and chopped dates.
8. Pour the batter into the prepared baking pan. Bake for 45 minutes or until the cake tester inserted comes out clean.
9. Allow the cake to cool on a wire rack before decorating.
Make the frosting:
1. Whip the cream then set aside.
2. Soften the cream cheese and gently fold in with the whipped cream. Now, add vanilla extract and mix well.
3. Transfer the cake to a board/platter, pipe the frosting, top with extra chopped walnut, slice and serve warm. 
Pro tips for a flavourful date and walnut cake
- For an extra nutty flavour, lightly toast the walnuts before chopping.
- Always bring cream cheese to room temperature before mixing for a smoother frosting.
- Serve the cake slightly warm for the best flavour or chill it for a more refreshing treat.
FAQs about date and walnut cake
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Why is my date and walnut cake dry?
- Overbaking: Baking the cake for too long can remove moisture.
- Incorrect measurements: Using too much flour or too little liquid can result in dryness.
- Not soaking dates: Skipping or shortening the soaking time for dates reduces their moisture contribution to the batter.
- Overmixing: Mixing the batter too much can make the cake dense and dry.
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How long does date cake last?
The cake can stay fresh for up to 3 days at room temperature when stored in an airtight container. If refrigerated in a sealed container, it can last up to 1 week. For longer storage, the cake can be frozen without frosting for a month; simply thaw it at room temperature before serving.
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Can I skip the frosting on date and walnut cake?
Absolutely, the cake is naturally moist and flavourful, making it delicious on its own. Alternatively, you can dust it with powdered sugar or serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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What if I don’t have walnuts?
You can use other nuts like almonds, pecans, or hazelnuts. For a nut-free option, try sunflower seeds or skip the nuts entirely.
