Date and walnut cake is one of those loaf cakes that feels both classic and completely practical for a busy week. It is similar to coffee walnut cake, but the texture is denser and the loaf is more generously packed with nuts and fruit.
This version is a vegan spin on a traditional British date and walnut loaf. Because the dates soak in hot coffee before mixing, the crumb turns out richly moist without eggs or butter.
I think of this cake as a tea time loaf that can do more than one job. It is sturdy enough to slice for a packed lunch or an afternoon snack, yet soft and sticky enough to serve as a simple dessert.
The walnuts add a toasty crunch, while the soaked dates bring a deep sweetness that feels almost caramelized. It is a lovely partner for strong black tea, but I also serve it with coffee when I want something a little more substantial than a biscuit.
This rich and nutty loaf cake has a moist texture that pairs wonderfully with your favorite hot beverage.
Because the method does not require a stand mixer or any complicated equipment, it is a good recipe for newer bakers. I first tested a similar version after reading a detailed date and walnut cake guide, and I loved how quickly the batter came together. Now it is one of my favorite make ahead bakes for the weekend.
This is a beginner friendly loaf that relies on a mixing bowl, a whisk, and a spatula. There is no blender or stand mixer involved, which means less washing up. The ingredients are easy to find, and a good number of them are probably already sitting in your pantry.
Quick and easy: The hands on time is short, and the oven handles most of the work.
Simple ingredients: You only need pantry basics plus dates, walnuts, and a warm liquid for soaking.
Fluffy and moist texture: This cake tastes even better after sitting on the counter for a day or two, as the flavors settle and the molasses in the sugar develops.
I initially tested this without the coffee, and the loaf was still decent. Once I tried the coffee version, I understood why that small step matters. The coffee does not make the cake taste sharp or bitter.
Instead, it softens the dates and draws out their natural sweetness. If coffee is not for you, boiling water or tea can work as an alternative, but the main recipe below stays with hot coffee for the best flavor.
Ingredients Needed
Here is everything you need to make this date and walnut cake from scratch. The amounts are for a 1 pound loaf pan and about 10 slices.
Ingredient
Amount
Preparation
Pitted dates
200 g
Roughly chopped
Hot coffee
150 ml
Freshly brewed
Baking soda
1 teaspoon
Olive oil or neutral oil such as sunflower or rapeseed oil
100 ml
Dark muscovado sugar
130 g
Vegan Greek style yogurt or vegan sour cream or skyr
80 g
Vanilla extract
1 teaspoon
All purpose flour
250 g
Baking powder
1 tablespoon
Sea salt
1/4 teaspoon
Walnuts
90 g
Roughly chopped, plus extra for garnish
Keep the dates roughly chopped rather than finely minced. Small uneven pieces give the loaf little pockets of sticky sweetness throughout each slice.
Ingredient Notes
Dark brown sugar is important here. I use dark muscovado, which is unrefined cane sugar with a high molasses content. This gives the loaf a deep, almost caramelized flavor and helps the crumb stay moist. If you want to use an alternative like coconut sugar, you can, but the cake will not be quite as moist.
The dates should be ordinary dried dates, not necessarily the expensive Medjool kind. Soaking them in hot coffee softens them and helps spread their sweetness throughout the batter.
Olive oil keeps the cake tender for days, and the dairy free yogurt acts as the egg replacer. If you do not have vegan yogurt, unsweetened applesauce can work, but the texture may shift a little.
The walnuts get folded into the batter and can also be pressed on top for a pretty finish.
How To Make Date And Walnut Cake
This vegan date cake is incredibly straightforward. From start to finish, you only need about an hour and a quarter, including baking time. Here is how it all comes together.
Soak the dates: Add the chopped dates, baking soda, hot coffee, and olive oil to a large mixing bowl. Stir and set aside for 15 minutes.
Prepare the pan: Preheat the oven to 175°C (350°F). Lightly grease a 1 pound loaf pan with oil or vegan butter and line it with a parchment sling, leaving an overhang on the sides.
Mix the wet ingredients: Add the brown sugar, yogurt, and vanilla to the bowl with the dates. Whisk well to combine.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and chopped walnuts.
Make the batter: Fold the dry ingredients into the wet ingredients using a spatula until no pockets or streaks of flour remain. Do not overmix.
Assemble: Transfer the batter to the prepared loaf pan and smooth the top. Stud the top with whole walnuts if desired. Place the pan on an aluminum tray or baking sheet to help the cake bake evenly from underneath.
Bake: Bake for 45 to 55 minutes. The loaf will rise and the top will turn golden brown. Check at the 45 minute mark with a toothpick or a knife. It should come out clean with a few small crumbs. If needed, continue baking in 5 minute increments. Cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Store: Wrap leftovers tightly in plastic wrap or foil, or place them in an airtight container. Keep at room temperature for up to 5 days if your kitchen is not too warm, or in the fridge for up to 7 days. To freeze, slice the loaf and separate slices with parchment paper. Wrap them well or use a sealed container and freeze for up to a month. Thaw at room temperature for a couple of hours.
Do not be tempted to overmix the batter. Fold just until the flour disappears, and the loaf will stay tender.
Variations
Here are some ways to add your own flair to this easy date cake.
Skip the coffee: If you do not normally use coffee, swap it for plain boiling water or hot tea. Hot black tea or chai tea can add a gentle spiced note.
Add warm spices: A little cinnamon or ginger folded into the dry ingredients makes the loaf feel cozier and more holiday ready.
Swap the nuts: Walnuts are classic, but pecans, almonds, or blanched hazelnuts all work well. Toast them first for extra depth.
Change the fruit: You can replace the dates with prunes or raisins, but prunes will need the same soak to soften properly.
Finish it differently: A simple vegan cream cheese frosting can make it feel more like a dessert loaf. I usually keep it plain for tea time, then add frosting only when serving it for a celebration.
Recipe Tips
There is no need to splash out on expensive Medjool dates. Your ordinary dried dates work perfectly here because they are presoaked before baking. Medjool dates are lovely, but they can be pricey, and this loaf does not require them.
Line the pan with a parchment sling. It takes a minute and makes lifting the finished cake out of the pan much easier. Grease the pan lightly first so the parchment stays in place while you fill it.
Place the loaf pan on a baking sheet. This small step helps the base bake evenly and prevents the bottom from staying too pale while the top browns.
For the best flavor, allow the cake to rest before slicing. The loaf tastes even better after sitting on the counter for a day or two, because the molasses in the dark sugar continues to develop and the crumb settles into a moist, sliceable texture.
Nutrition note: based on the source nutrition for this recipe, one slice contains around 338 kcal, 49 g carbohydrates, 5 g protein, and 16 g fat.
FAQs
Can I make this date and walnut cake without coffee?
Yes, you can replace the hot coffee with an equal amount of hot water or strong black tea. The coffee adds a subtle mocha note, but the cake will still be moist and flavorful without it. Use the same quantity-150 ml (½ cup plus 2 tablespoons)-and warm it before soaking the dates.
Can I freeze date and walnut cake?
Absolutely. Slice the cooled loaf, place parchment paper between slices, and wrap them tightly or store in a sealed container. Freeze for up to 1 month. To serve, thaw at room temperature for about 2 hours. Refreshing slices briefly in a toaster oven is optional.
What kind of dates should I use for this recipe?
Standard pitted dates, such as Deglet Noor, work well because they soften nicely in hot liquid and are widely available in U.S. supermarkets. Medjool dates are also fine but are pricier. Always check for stray pit fragments after chopping.
How can I tell when the date and walnut loaf is fully baked?
Insert a toothpick or thin knife into the center of the loaf at the 45-minute mark. It should come out clean with a few moist crumbs. If it's wet with batter, continue baking in 5-minute increments. The top should be golden brown and firm to the touch.
What Is Date and Walnut Cake? Date and walnut cake is one of those loaf cakes that feels both classic and completely practical for a busy week.
Total Time:75 min
Yield:10 1x
Ingredients
Scale
Ingredients 200 g pitted dates, roughly chopped 150 ml hot coffee 1 teaspoon baking soda 100 ml olive oil or neutral oil such as sunflower or rapeseed oil 130 g dark muscovado sugar 80 g vegan Greek-style yogurt or vegan sour cream or skyr 1 teaspoon vanilla extract 250 g all-purpose flour 1 tablespoon baking powder ¼ teaspoon sea salt 90 g walnuts, roughly chopped; extra for garnish
Instructions
Instructions 1-Soak the dates: Soak the dates: To a large mixing bowl, add the chopped dates, baking soda, hot coffee, and olive oil. Stir and set aside for 15 minutes. 2-Preparation: Preparation: Preheat the oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with some oil or vegan butter and line it with a sling of parchment paper – leaving an overhang on the sides. 3-Mix wet ingredients: Mix wet ingredients: To the bowl with the dates, add the brown sugar, yogurt, and vanilla. Whisk well to combine. 4-Mix the dry ingredients: Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and chopped walnuts. 5-Make the batter: Make the batter: Fold the dry ingredients into the wet ingredients using a spatula until there are no pockets or streaks of flour. Do not be tempted to overmix! 6-Assemble: Assemble: Add the batter to the prepared loaf pan and smooth out the top of it with a spatula or knife. Stud the top of the loaf with some whole walnuts if desired. Place the pan on an aluminum tray or baking sheet (this helps bake the cake evenly from underneath). 7-Bake: Bake: Bake for 45-55 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 45-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with a small few crumbs on it. Continue to bake in 5-minute increments as and if needed until baked through. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. 8-Storage: Storage: When your cake has cooled, wrap any leftovers tightly in plastic wrap or foil, or place it in an airtight container. It can be kept at room temperature for up to 5 days (provided your environment is not too warm) or in the fridge for up to 7 days. To freeze, cut the bread into individual slices and separate them with sheets of parchment. Make sure they are wrapped well or place them in a sealed container and freeze for up to a month. To defrost, let it thaw at room temperature for a couple of hours.
Last Step:
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