Healthy Date and Walnut Cake Recipe
This Healthy Date and Walnut Cake is a deliciously moist and naturally sweetened treat, perfect for those seeking a wholesome dessert. Made with soft dates, oat flour, and walnuts, it combines wholesome ingredients to create a rich, flavorful cake enhanced with a luscious date tahini drizzle. It’s a guilt-free indulgence that is both gluten-free and vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings (8x8 inch cake) 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Healthy, Gluten-Free
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 150g oat flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 40g walnuts, roughly chopped
Wet Ingredients
- 220g soft dates
- 320ml milk of choice
- 4 tbsp tahini
- 4 tbsp neutral oil
Date Tahini Drizzle
- 2 tbsp tahini
- 1 tsp date syrup
Instructions
- Preheat Oven. Preheat your oven to 180°C (160°C fan) or 350°F to ensure it’s ready when your batter is prepared.
- Heat Milk. Pour the milk into a saucepan and heat it until it starts to bubble, then remove from heat just before it boils.
- Soak Dates. Place the soft dates in a heat-proof bowl and pour the hot milk over them. Allow the dates to soak for 30 minutes to soften and infuse the milk.
- Blend Date Mixture. Add the soaked dates and milk mixture to a blender or food processor and blend until it forms a smooth paste.
- Combine Wet Ingredients. Transfer the date paste to a bowl, then mix in the tahini and neutral oil until fully combined.
- Incorporate Dry Ingredients. Add the oat flour, baking powder, cinnamon, and salt to the wet ingredients. Mix thoroughly until you achieve a smooth batter.
- Prepare and Bake. Pour the batter into an 8×8 inch square cake tin lined with parchment paper. Sprinkle the chopped walnuts evenly over the top. Bake in the preheated oven for 40-45 minutes, or until a clean skewer inserted in the center comes out clean.
- Cool and Drizzle. Allow the cake to cool completely in the tin. Mix together the tahini and date syrup to make the drizzle and pour it over the top of the cooled cake before serving.
Notes
- Use soft Medjool dates for best sweetness and texture.
- Oat flour can be made at home by grinding rolled oats in a blender if unavailable.
- Neutral oils like sunflower or canola work best to avoid overpowering flavors.
- Milk of choice can be dairy or plant-based such as almond or soy milk.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- This cake is naturally gluten-free if using certified gluten-free oat flour.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: healthy date cake, walnut cake, gluten free dessert, tahini cake, natural sweetener cake, date tahini drizzle
