Description
This Easy Date and Nut Cake Recipe offers a moist, naturally sweet dessert combining the rich caramel-like flavor of dates with crunchy mixed nuts. Simple to prepare using pantry staples and versatile for any occasion, this cake is perfect as a snack, dessert, or breakfast treat, delivering wholesome indulgence with a healthy twist.
Ingredients
Units
Scale
Main Ingredients
- 1 cup chopped dates (finely chopped)
- 1 cup mixed nuts (walnuts, almonds, or pecans, roughly chopped)
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking soda
- 1/2 cup butter or oil (at room temperature)
- 3/4 cup brown sugar or honey
- 2 large eggs (or flax eggs for vegan adaptation)
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup milk or buttermilk (or plant-based milk for vegan)
Instructions
- Prepare the dates and nuts: Start by finely chopping the dates and roughly chopping the mixed nuts to ensure even distribution and texture throughout the cake.
- Mix the dry ingredients: In a bowl, combine the all-purpose flour, baking soda, and any optional spices such as cinnamon or nutmeg to set the base for the batter’s structure and rise.
- Cream butter and sugar: Beat the room temperature butter and brown sugar together until light and fluffy, creating a smooth mixture that incorporates air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time, ensuring each is fully mixed in before adding the next, followed by the vanilla extract to deepen flavor.
- Combine wet and dry ingredients: Alternately add the flour mixture and milk to the wet ingredients, mixing gently until just combined to prevent overmixing and a tough cake.
- Fold in dates and nuts: Gently fold the chopped dates and nuts into the batter to distribute evenly without deflating it.
- Bake and cool: Pour the batter into a greased cake pan and bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature butter and eggs for a smoother batter.
- Soak dates in warm water for 10 minutes before chopping to enhance softness and flavor.
- Mix batter just until combined to keep the cake light and tender.
- Start checking doneness with a toothpick 5 minutes before baking time ends to avoid overbaking.
- Cool the cake properly to preserve moisture and texture.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg