why make this recipe
Healthy Date and Walnut Cake is a delicious treat that is not only satisfying but also packed with nutritious ingredients. Using dates as a natural sweetener makes it lower in refined sugars, while walnuts add a nice crunch and a good source of healthy fats. This cake is perfect for a snack or dessert, and it’s a great way to enjoy a sweet treat without the guilt.
how to make Healthy Date and Walnut Cake
Ingredients:
- 220g soft dates (I use these dates)
- 320ml milk of choice
- 4 tbsp tahini (I use this brand)
- 4 tbsp neutral oil
- 150g oat flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 40g walnuts (roughly chopped)
- 2 tbsp tahini
- 1 tsp date syrup
Directions:
- Preheat the oven to 180°C/160°C fan/350°F.
- Pour the milk into a saucepan and heat until it starts to bubble, taking it off the heat before it boils.
- Place the dates into a heat-proof bowl and pour the hot milk over them. Let them soak for 30 minutes.
- After soaking, blend the date and milk mixture in a blender or food processor until smooth.
- Pour the blended mixture into a bowl and add the tahini and oil. Mix until combined.
- Add the oat flour, baking powder, cinnamon, and salt to the bowl. Mix until you have a smooth batter.
- Transfer the batter to an 8×8 square cake tin lined with parchment paper. Sprinkle the chopped walnuts on top.
- Bake for 40-45 minutes, or until a skewer inserted in the middle comes out clean.
- Let the cake cool completely before slicing. For a finishing touch, mix the drizzle ingredients in a small bowl and drizzle over the cake before serving.
how to serve Healthy Date and Walnut Cake
Serve the Healthy Date and Walnut Cake warm or at room temperature. You can enjoy it plain or with a drizzle of tahini or date syrup on top. Accompany it with a cup of tea or coffee for the perfect afternoon snack.
how to store Healthy Date and Walnut Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze slices for later enjoyment; just wrap them well in plastic wrap and place them in a freezer-safe bag.
tips to make Healthy Date and Walnut Cake
- Ensure the dates are soft for better blending. If they are tough, soak them longer in warm water before using.
- Use fresh walnuts for a better flavor and crunch.
- You can substitute the oat flour with whole wheat flour or a gluten-free blend if desired.
variation
For a nut-free version, you can omit the walnuts or replace them with pumpkin seeds. You can also add more spices, like nutmeg or ginger, for extra flavor.
FAQs
Can I use other types of flour?
Yes, you can use whole wheat flour or gluten-free flour as a substitute for oat flour.
Is this cake suitable for vegans?
Yes, this recipe is vegan-friendly since it does not include any animal products.
How can I make this cake sweeter?
If you prefer a sweeter cake, you can add more date syrup or a sweetener of your choice, such as maple syrup or agave syrup.
Healthy Date and Walnut Cake
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious and nutritious cake made with dates and walnuts, perfect for a guilt-free snack or dessert.
Ingredients
- 220g soft dates
- 320ml milk of choice
- 4 tbsp tahini
- 4 tbsp neutral oil
- 150g oat flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 40g walnuts (roughly chopped)
- 2 tbsp tahini for drizzling
- 1 tsp date syrup for drizzling
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F.
- Pour the milk into a saucepan and heat until it starts to bubble, then remove from heat.
- Place the dates in a heat-proof bowl and pour the hot milk over them. Let them soak for 30 minutes.
- Blend the date and milk mixture until smooth.
- Pour the blended mixture into a bowl and add tahini and oil. Mix until combined.
- Add oat flour, baking powder, cinnamon, and salt. Mix until you have a smooth batter.
- Transfer the batter to an 8×8 square cake tin lined with parchment paper. Sprinkle chopped walnuts on top.
- Bake for 40-45 minutes or until a skewer inserted in the middle comes out clean.
- Let the cake cool completely before slicing and drizzle with tahini or date syrup before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freeze slices for later enjoyment.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: healthy cake, date cake, walnut cake, vegan dessert, nutritious snack
