Name: Date and Walnut Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Gluten-Free
Ingredients: 1 cup (175g) pitted dates, chopped; ¾ cup (180ml) hot water; 2 large eggs; 1 tsp vanilla extract; ¼ cup (60g) melted coconut oil or butter; 1 cup (100g) almond flour; 1 tsp baking soda; ¼ tsp salt; ½ cup (60g) chopped walnuts; 3 oz (85g) dark chocolate (or dairy-free chocolate, if preferred)

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This Date and Walnut Cake is a wholesome, naturally sweet dessert that’s free from flour and refined sugar. The rich caramel-like flavor of dates pairs beautifully with crunchy walnuts, making for a delightful treat. Topped with a layer of decadent melted chocolate, this gluten-free cake is perfect for anyone looking for a feel-good dessert to enjoy on any occasion.

Why You’ll Love This Recipe

This cake is not only delicious but also incredibly healthy. Made without refined sugar or flour, it relies on the natural sweetness of dates and the richness of walnuts for flavor. The almond flour gives it a moist texture, and the addition of dark chocolate on top elevates the dessert to a whole new level. Whether you’re looking for a gluten-free treat or just want something a little different, this Date and Walnut Cake will satisfy your sweet cravings while keeping things light and wholesome.

Ingredients

1 cup (175g) pitted dates, chopped
¾ cup (180ml) hot water
2 large eggs
1 tsp vanilla extract
¼ cup (60g) melted coconut oil or butter
1 cup (100g) almond flour
1 tsp baking soda
¼ tsp salt
½ cup (60g) chopped walnuts
3 oz (85g) dark chocolate (or dairy-free chocolate, if preferred)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease and line an 8-inch pan with parchment paper.
Pour hot water over the chopped dates and let them soak for 10 minutes until soft. Mash them lightly with a fork.
Add the eggs, vanilla extract, and melted coconut oil (or butter) to the date mixture. Whisk until smooth.
Stir in the almond flour, baking soda, and salt. Mix gently until just combined.
Fold in the chopped walnuts.
Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
While the cake is baking, melt the chocolate. You can melt it in the microwave in 30-second intervals, stirring in between, or use a double boiler.
Once the cake has cooled slightly, pour the melted chocolate over the top and spread it evenly.
Let the chocolate set for about 10 minutes before slicing and serving.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 10 slices

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. For a warm treat, simply microwave a slice for about 20-30 seconds. Alternatively, you can reheat the cake in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

1. Can I substitute almond flour with another type of flour?

Almond flour is key to this gluten-free recipe. If you’re not concerned about gluten, you can use other nut flours like hazelnut flour. However, substituting it with wheat flour will change the texture and flavor of the cake.

2. Can I use a different type of nut instead of walnuts?

Yes, feel free to swap out walnuts with any nuts you like, such as pecans, almonds, or hazelnuts. Each will offer a different flavor and texture to the cake.

3. Can I make this cake vegan?

Yes, to make this cake vegan, simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use a plant-based butter or coconut oil for the fat.

4. How can I make the chocolate topping dairy-free?

The recipe already calls for dark chocolate, which is typically dairy-free. Just double-check the label to ensure it doesn’t contain milk, or use dairy-free chocolate chips.

5. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the toothpick comes out with wet batter, bake it for a few more minutes.

6. Can I freeze the Date and Walnut Cake?

Yes, you can freeze this cake! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. It will last in the freezer for up to 2 months.

7. Can I use maple syrup or honey instead of dates?

Dates are the main sweetener in this cake, providing both sweetness and moisture. You can experiment with other natural sweeteners like maple syrup or honey, but the texture and flavor may differ.

8. Can I omit the melted chocolate topping?

Yes, if you prefer a lighter cake, you can skip the chocolate topping. The cake is already rich and flavorful on its own, and the chocolate is an optional indulgence.

9. How do I prevent the cake from being too dry?

Ensure that you don’t overbake the cake, as almond flour cakes can dry out quickly. Keep an eye on the baking time and do a toothpick test to avoid overbaking.

10. Can I make this cake in a different size pan?

Yes, you can adjust the pan size. If you use a smaller pan, the cake will be thicker and might need a few extra minutes of baking. If using a larger pan, it will be thinner and may require less baking time.

Conclusion

This Date and Walnut Cake is a delicious and healthy dessert option that’s perfect for anyone looking for a gluten-free, refined sugar-free treat. With its rich caramel flavor, crunchy walnuts, and smooth chocolate topping, it’s sure to become a favorite in your baking repertoire. Whether you’re preparing it for a special occasion or simply indulging in a feel-good dessert, this cake will not disappoint.