Description
Indulge in the rich, inviting flavors of Espresso Date Cake with Walnuts, a delightful fusion of espresso, sweet dates, and crunchy walnuts. This moist cake is perfect for any occasion—whether enjoyed at a cozy brunch, paired with afternoon tea, or savored as a satisfying dessert after dinner. Its warm aromas and texture make it an irresistible choice for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
- 150g chopped pitted dates
- 180ml hot espresso
- 120g all-purpose flour (or gluten-free blend)
- 2 large eggs
- 100g coconut sugar (or brown sugar)
- 80g chopped walnuts
Instructions
- Preheat oven to 175°C (350°F). Grease an 8-inch round cake pan.
- Combine chopped dates and hot espresso; 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, beat eggs and coconut sugar until frothy; add olive oil and vanilla extract.
- Mix the date-espresso mixture into the wet ingredients until combined.
- Gently fold in the dry ingredients followed by walnuts.
- Pour batter into the prepared pan and sprinkle extra walnuts on top.
- Bake for 30–35 minutes; check doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 268
- Sugar: 19g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 31mg