Description
Espresso Date Cake with Walnuts is a moist and flavorful dessert combining the richness of espresso with the natural sweetness of dates and the crunch of walnuts. Perfect for breakfast, snacks, or dessert, this wholesome cake is easy to make and packed with comforting aromas.
Ingredients
Scale
- 150g (1 cup) chopped pitted dates
- 180ml (3/4 cup) freshly brewed hot espresso
- 1/2 teaspoon baking soda
- 120g (1 cup) all-purpose flour or gluten-free blend
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 100g (1/2 cup) coconut sugar or brown sugar
- 80ml (1/3 cup) olive oil or melted butter
- 1 teaspoon vanilla extract
- 80g (2/3 cup) chopped walnuts, plus extra for topping
Instructions
- Preheat the oven to 175°C (350°F). Grease or line a 20cm (8-inch) round cake pan.
- Combine chopped dates and hot espresso in a bowl. Stir in baking soda and let sit for 10–15 minutes.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk eggs and sugar until frothy. Add olive oil and vanilla extract, whisking to combine.
- Add the date-espresso mixture to the wet ingredients and mix well.
- Gently stir in the dry ingredients until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared pan and sprinkle extra walnuts on top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use dark roast espresso for a stronger coffee flavor.
- Toast the walnuts beforehand for enhanced flavor.
- For a vegan version, replace eggs with flax eggs or applesauce.
- Store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze slices wrapped tightly for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Espresso Date Cake with Walnuts, coffee cake, date walnut cake, easy dessert, moist espresso cake, healthy baking