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Moist Coffee Dessert

Category: Sweet Treats for Every Occasion

This cake blends chewy dates and crunchy walnuts into a soft, moist loaf. Skipping eggs and dairy keeps it light and ideal for casual sharing.

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Seram Rezepte
Updated on Fri, 02 May 2025 23:32:09 GMT
Close-up of two thick walnut-studded slices, showing rich color and a soft texture. Pin
Close-up of two thick walnut-studded slices, showing rich color and a soft texture. | recipesbytina.com

Homey Walnut and Date Vegan Cake

Baking this treat always takes me back to time spent in my grandma's kitchen. I tweaked her traditional recipe to work for vegans without sacrificing that comforting taste. When dates meet toasty walnuts, they create something truly wonderful. The aroma filling my house while it bakes is simply amazing.

The No-Fuss Delicious Cake

What makes this my go-to cake? You don't need special tools or hard-to-find stuff. Just throw everything in one bowl and you're done. And guess what? It actually gets tastier after sitting for a couple days as flavors mix together. My vegan pals are always shocked by how juicy and decadent it turns out.

What You'll Need

  • Hot Coffee: 1 cup; helps soften dates and brings out hidden flavors.
  • Salt: ¼ tsp; enhances overall taste.
  • Baking Soda: 1 tsp; works with coffee to make a soft texture.
  • Vanilla Extract: 1 tsp; brings warmth and pleasant smell.
  • All-Purpose Flour: 1 ½ cups; creates the cake structure.
  • Walnuts: ½ cup, plus extra for decoration; gives crunch and nutty taste.
  • Dairy-Free Greek-Style Yogurt: ⅓ cup; stands in for eggs and holds everything together.
  • Olive Oil: ⅓ cup; ensures cake stays juicy for several days.
  • Dark Brown Sugar: ½ cup; try muscovado for deeper molasses notes.
  • Chopped Dates: 1 cup; soaked to add natural sweetness and moisture.

Let's Bake Together

Cool and Serve
Let the cake cool fully in its pan before cutting with a bread knife. Tastes great alongside your favorite warm drink.
Bake
Empty the mix into your pan, level the surface, and place whole walnuts on top. Cook at 350°F (175°C) for 45-55 minutes, until a toothpick comes out clean when inserted.
Prepare the Pan
Put parchment paper in a loaf pan with extra hanging over the sides for easy cake removal. Add a light coat of oil if you want.
Add Dry Ingredients
Gently mix in flour, salt, and chopped walnuts with a spatula. Stop mixing once everything's just combined.
Mix Wet Ingredients
Put brown sugar, yogurt, and vanilla into the date mixture. Mix until everything's smooth and blended.
Prepare the Date Mixture
Put chopped dates, baking soda, hot coffee, and olive oil together in a big bowl. Let them sit for 15 minutes so the dates get soft.
A slice of rich, dark cake topped with walnuts and raisins, presented on a rustic wooden surface. Pin
A slice of rich, dark cake topped with walnuts and raisins, presented on a rustic wooden surface. | recipesbytina.com

Storage Tips For Lasting Freshness

I keep my cake in an old-school tin container and it stays moist for nearly a week. When I'm cooking ahead for upcoming gatherings, I wrap each loaf tightly and stick them in the freezer. They thaw wonderfully and taste just as good up to a month later.

Custom Touches

My kid prefers this cake with pecans swapped in and a dash of cinnamon on top. I sometimes throw in fresh ginger for extra zing or use chai tea instead of coffee. On special days I'll whip up some vegan cream cheese topping. You can really take this base recipe in countless directions.

Recipe Questions & Answers

→ How long will this cake stay good?

It’ll stay great for about 5 days if you wrap it well and leave it at room temp. Chill it for up to a week or freeze slices to last a month.

→ Are pricey dates necessary?

Nope, cheaper dried dates work just fine once they’ve been soaked. Save your cash—there’s no need for Medjool dates, but don’t forget to remove the pits first!

→ Can I skip the coffee?

Definitely. Feel free to swap the coffee for hot tea or plain water. It just adds a bit of richness but it's totally skippable.

→ Why does my cake crumble when I slice it?

Let the cake cool completely before you cut it. Use a serrated knife—it makes slicing through those nuts way easier and keeps the slices neat.

→ Can I switch out the sugar?

Sure! Swap the dark muscovado sugar for soft brown or coconut sugar. Just keep in mind, the cake might turn out slightly less moist with those options.

Moist Date Cake

A soft, flavorful cake loaded with walnuts and sweet dates. Completely dairy-free and eggless; keeps tasty for several days.

Preparation Time
25 mins
Cook Time
50 mins
Total Time
75 mins

Category: Desserts

Difficulty Level: Intermediate

Cuisine Type: British

Yield: 10 Servings (1 loaf)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

What You'll Need

01 About 200g (roughly 1 1/3 cups) of pitted dates, chopped into pieces.
02 150ml (a little over 1/2 cup) of freshly brewed hot coffee.
03 1 teaspoon of bicarbonate of soda.
04 100ml (1/3 cup + 4 teaspoons) of either olive or any neutral oil.
05 130g (a bit less than 2/3 cup) of dark muscovado sugar.
06 80g (around 1/3 cup) of a plant-based Greek yogurt.
07 A teaspoon of vanilla extract to flavor it.
08 250g (just over 2 cups) of plain flour.
09 A tablespoon of baking powder.
10 A small pinch (about 1/4 teaspoon) of sea salt.
11 90g (3/4 cup) roughly chopped walnuts, with more for decoration.

Steps to Follow

Step 01

Mix the chopped dates, coffee, oil, and baking soda in a big bowl. Let it sit untouched for about 15 minutes.

Step 02

Turn your oven on to 175°C (350°F). Coat a loaf pan with oil or butter, then line it with parchment paper that hangs over the sides slightly.

Step 03

Toss yogurt, sugar, and vanilla into the softened date mix. Stir until everything's smooth.

Step 04

Grab another bowl and stir together the flour, salt, baking powder, and walnuts.

Step 05

Add the dry mixture to the wet one and gently mix them together. Avoid overmixing.

Step 06

Pour the batter into the pan, smooth the top, and sprinkle some walnuts on top if you'd like. Put the pan on a baking tray.

Step 07

Pop it in the oven for 45-55 minutes. When it's golden and a toothpick comes out clean, it's ready. Start checking at 45 minutes.

Step 08

Leave the loaf in the pan to cool for about 10 minutes, then move it to a wire rack to cool completely.

Additional Notes

  1. Stays fresh for 5 days at room temperature if wrapped tightly.
  2. Refrigerate it for up to a week for longer storage.
  3. Freeze for up to a month and defrost as needed.
  4. Use a serrated knife for cutting it cleanly.

Tools You'll Need

  • Loaf pan (1-pound size).
  • Piece of parchment for lining pan.
  • Baking tray to hold the loaf pan.
  • A big bowl for mixing.
  • Wire cooling rack.

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains walnuts.
  • Includes wheat from the flour.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~