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Moist Espresso Date Cake with Walnuts

Moist Espresso Date Cake with Walnuts: Nutritious Joy in Every Bite

This Moist Espresso Date Cake with Walnuts combines rich coffee notes and natural sweetness for a delightful 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: Desserts
Cuisine: American
Calories: 250
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.
  • 2 cups All-Purpose Flour or Gluten-Free Blend Gives structure; swap with almond flour for a nutty flavor.
  • 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 teaspoon Salt Enhances flavor; can omit for a low-sodium diet.
  • 3 large Eggs Provides structure and moisture; replace with flax eggs for a vegan option.
  • 1 cup Coconut Sugar or Brown Sugar Sweetens the cake with a hint of caramel flavor; maple syrup is a good alternative.
  • 1/2 cup Olive Oil or Melted Butter Adds moisture and richness; any plant-based oil can work for a vegan variant.
  • 1 teaspoon Vanilla Extract Enhances flavor; substitute with almond extract for a unique twist.
  • 1 cup Chopped Walnuts Introduces 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 for Moist Espresso Date Cake with Walnuts
  1. Preheat your oven to 175°C (350°F) and grease a 20cm (8-inch) round cake pan with olive oil or butter.
  2. In a mixing bowl, combine chopped dates with hot espresso and baking soda. Let sit for 10-15 minutes.
  3. In another bowl, whisk together flour, baking powder, ground cinnamon, and salt.
  4. In a large bowl, whisk eggs and coconut sugar until frothy. Add olive oil and vanilla extract, mixing well.
  5. Fold the espresso-date mixture into the wet ingredients, then gradually add the dry ingredients, mixing until just combined.
  6. Fold in the chopped walnuts and pour the batter into the prepared cake pan.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

For best results, measure accurately and avoid overmixing to maintain a light texture.

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