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Espresso Date Cake with Walnuts

Indulge in Espresso Date Cake with Walnuts Bliss

Delight in this Espresso Date Cake with Walnuts, a perfect treat for coffee lovers and dessert enthusiasts alike.
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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
  • 200 g Chopped Pitted Dates Provides natural sweetness and moisture; substitute with dried figs or prunes if desired.
  • 240 ml Freshly Brewed Hot Espresso Adds rich coffee flavor and helps soften dates; can replace with strong brewed coffee if necessary.
  • 1 tsp Baking Soda Helps to leaven the cake; ensure it is fresh for best results.
  • 250 g All-Purpose Flour Provides structure; replace with a gluten-free flour blend for a gluten-free option.
  • 1 tsp Baking Powder Acts as a leavening agent; confirm freshness before use.
  • 1 tsp Ground Cinnamon Adds warmth and flavor; substitute with nutmeg or cardamom for a different spice profile.
  • 1/2 tsp Salt Balances flavors; essential for overall taste.
  • 3 large Eggs Provide moisture and binding; for vegan alternatives, use flax eggs or applesauce.
  • 150 g Coconut Sugar or Brown Sugar Sweetener that also adds a slight caramel flavor; maple syrup can serve as a liquid sweetener substitute.
  • 60 ml Olive Oil or Melted Butter Adds richness and moisture; can substitute with any neutral cooking oil.
  • 100 g Chopped Walnuts Enhances texture and crunch; replace with sunflower seeds for a nut-free option.
Optional Toppings
  • Chocolate Ganache Drizzle over the cake for an indulgent finish.
  • Vanilla Ice Cream A scoop pairs excellently with the warm cake.
  • Fresh Berries Serve on the side for a refreshing contrast.

Equipment

  • 20cm (8-inch) round cake pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Espresso Date Cake with Walnuts
  1. Preheat your oven to 175°C (350°F) and prepare a 20cm (8-inch) round cake pan.
  2. In a medium bowl, combine chopped dates with hot espresso and baking soda. Let it sit for 10-15 minutes.
  3. In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
  4. In another bowl, whisk eggs and sugar until frothy, then mix in olive oil and vanilla extract.
  5. Gently stir the date and espresso mixture into wet ingredients until just combined.
  6. Fold in the dry ingredients carefully until no dry flour spots are visible.
  7. Fold in the chopped walnuts, then pour the batter into the prepared pan.
  8. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 15gCalcium: 3mgIron: 8mg

Notes

Accurate measurements are crucial for baking success. Avoid overmixing to keep the cake light and fluffy.

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