Moist Date Cake (Printable Version)
A soft, flavorful cake loaded with walnuts and sweet dates. Completely dairy-free and eggless; keeps tasty for several days.
# 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:
01 -
Mix the chopped dates, coffee, oil, and baking soda in a big bowl. Let it sit untouched for about 15 minutes.
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.
03 -
Toss yogurt, sugar, and vanilla into the softened date mix. Stir until everything's smooth.
04 -
Grab another bowl and stir together the flour, salt, baking powder, and walnuts.
05 -
Add the dry mixture to the wet one and gently mix them together. Avoid overmixing.
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.
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.
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:
01 -
Stays fresh for 5 days at room temperature if wrapped tightly.
02 -
Refrigerate it for up to a week for longer storage.
03 -
Freeze for up to a month and defrost as needed.
04 -
Use a serrated knife for cutting it cleanly.