Description
This moist and flavorful Date and Walnut Cake combines the natural sweetness of Medjool dates with the rich texture of walnuts. Made with simple ingredients including self-rising flour, milk, and avocado oil, this cake is easy to prepare and perfect for any occasion, whether as a delightful dessert or a comforting snack alongside tea or coffee.
Ingredients
Scale
Main Ingredients
- 12 Medjool dates, pitted
- 1 cup milk (any kind, including vegan milks)
- ½ cup avocado oil (or any neutral oil)
- 1 cup self-rising flour
- Walnuts, halves or crushed pieces, for garnish
Instructions
- Prepare the Dates: Start by pitting the Medjool dates if they aren’t already pitted. Chop them roughly to ensure they blend well into the batter and provide even sweetness throughout.
- Mix Wet Ingredients: In a mixing bowl, combine the milk and avocado oil. Stir gently to mix the liquids thoroughly, creating a smooth base for your cake batter.
- Add the Dates: Add the chopped dates to the milk and oil mixture. Let them soak for a few minutes to soften, which helps distribute their natural sweetness evenly.
- Combine Dry Ingredients: Sift the self-rising flour into a separate bowl to aerate it and remove any lumps, ensuring a light texture for the cake.
- Create the Batter: Gradually fold the sifted flour into the wet mixture with dates, stirring carefully until all ingredients are well combined into a thick but smooth batter.
- Prepare the Baking Pan: Grease a cake pan with a little avocado oil or line it with parchment paper to prevent sticking. Pour the batter into the pan and spread it evenly.
- Garnish with Walnuts: Sprinkle walnut halves or crushed walnut pieces evenly over the surface of the batter. This adds a crunchy texture and decorative finish to the cake.
- Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake has a golden-brown top.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute avocado oil with any neutral-flavored oil such as canola or vegetable oil.
- If you don’t have self-rising flour, use all-purpose flour with 1½ teaspoons baking powder and a pinch of salt as a substitute.
- For added flavor, consider including a teaspoon of cinnamon or vanilla extract to the batter.
- This cake pairs beautifully with a cup of tea or coffee, and leftovers can be stored in an airtight container at room temperature for up to 3 days.
Keywords: Date cake, walnut cake, Medjool dates dessert, moist cake, easy dessert, vegetarian cake