Moist Date and Walnut Cake (Eggless & Dairy-Free)
This date and walnut cake has become my favorite companion for afternoon tea. It's incredibly moist, deeply flavorful, and made entirely without eggs or dairy—using mostly ingredients you probably already have in your pantry. The dates soak up hot coffee and baking soda, which tenderizes them and adds a lovely subtle bitterness that balances the sweetness. A spoonful of vegan yogurt keeps the crumb soft for days, and the walnuts add just the right amount of crunch. It's the kind of cake that feels humble and special at the same time.
Serve this cake in thick slices with a hot cup of tea or coffee. It's lovely plain, but a light dusting of powdered sugar or a drizzle of simple glaze makes it feel a little more dressed up. It keeps beautifully for several days, which means you can bake it ahead and enjoy it all week long.
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour
Servings: 8–10 slices
Ingredients
200 g (1⅓ cups) pitted dates, roughly chopped
150 ml (⅗ cup) hot strong coffee
1 teaspoon baking soda
100 ml (⅖ cup) olive oil or neutral oil (sunflower or rapeseed)
130 g (⅗ cup) dark muscovado sugar
80 g (⅓ cup) vegan Greek-style yogurt, sour cream, or skyr
1 teaspoon vanilla extract
250 g (2 cups + 2 teaspoons) all-purpose flour
1 tablespoon baking powder
¼ teaspoon sea salt
90 g (¾ cup) walnuts, roughly chopped, plus extra for garnish
200 g (1⅓ cups) pitted dates, roughly chopped
150 ml (⅗ cup) hot strong coffee
1 teaspoon baking soda
100 ml (⅖ cup) olive oil or neutral oil (sunflower or rapeseed)
130 g (⅗ cup) dark muscovado sugar
80 g (⅓ cup) vegan Greek-style yogurt, sour cream, or skyr
1 teaspoon vanilla extract
250 g (2 cups + 2 teaspoons) all-purpose flour
1 tablespoon baking powder
¼ teaspoon sea salt
90 g (¾ cup) walnuts, roughly chopped, plus extra for garnish
Instructions
Soak the Dates: In a medium heatproof bowl, combine the chopped dates, hot coffee, and baking soda. Stir briefly—the mixture will bubble up. Let it sit for about 10 minutes while you prepare the other ingredients. This softens the dates and helps create that dense, moist texture.
Preheat and Prepare the Pan: Preheat your oven to 180°C (350°F). Grease and line a 8x4-inch loaf pan (or similar) with parchment paper, leaving a little overhang on the long sides for easy removal.
Mix the Wet Ingredients: In a large bowl, whisk together the oil, dark muscovado sugar, vegan yogurt, and vanilla extract until smooth. Break up any lumps of sugar with the back of your spoon.
Combine Wet and Date Mixture: Pour the soaked date mixture (including any liquid) into the bowl with the wet ingredients. Stir until everything is well combined.
Add the Dry Ingredients: Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined—be careful not to overmix. A few streaks of flour are fine. Finally, fold in the chopped walnuts.
Bake: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a few extra walnut halves or pieces on top for garnish, if desired. Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs attached.
Cool: Let the cake cool in the pan for about 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely before slicing.
Soak the Dates: In a medium heatproof bowl, combine the chopped dates, hot coffee, and baking soda. Stir briefly—the mixture will bubble up. Let it sit for about 10 minutes while you prepare the other ingredients. This softens the dates and helps create that dense, moist texture.
Preheat and Prepare the Pan: Preheat your oven to 180°C (350°F). Grease and line a 8x4-inch loaf pan (or similar) with parchment paper, leaving a little overhang on the long sides for easy removal.
Mix the Wet Ingredients: In a large bowl, whisk together the oil, dark muscovado sugar, vegan yogurt, and vanilla extract until smooth. Break up any lumps of sugar with the back of your spoon.
Combine Wet and Date Mixture: Pour the soaked date mixture (including any liquid) into the bowl with the wet ingredients. Stir until everything is well combined.
Add the Dry Ingredients: Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined—be careful not to overmix. A few streaks of flour are fine. Finally, fold in the chopped walnuts.
Bake: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle a few extra walnut halves or pieces on top for garnish, if desired. Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs attached.
Cool: Let the cake cool in the pan for about 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely before slicing.
Tips & Variations
No Coffee? You can substitute the hot coffee with hot water or strongly brewed tea. The coffee flavor isn't prominent—it simply deepens the chocolatey notes of the dates.
Sugar Swap: If you don't have dark muscovado sugar, you can use dark brown sugar or coconut sugar. The flavor will be slightly less rich but still delicious.
Make it Nut-Free: Simply omit the walnuts or substitute with sunflower seeds or pumpkin seeds for a nut-free version.
Storage: This cake stays moist for days. Store it in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. It also freezes well—wrap slices tightly and freeze for up to 2 months.
Optional Glaze: Whisk together ½ cup powdered sugar with 1–2 tablespoons of plant-based milk and a drop of vanilla, then drizzle over the cooled cake.
No Coffee? You can substitute the hot coffee with hot water or strongly brewed tea. The coffee flavor isn't prominent—it simply deepens the chocolatey notes of the dates.
Sugar Swap: If you don't have dark muscovado sugar, you can use dark brown sugar or coconut sugar. The flavor will be slightly less rich but still delicious.
Make it Nut-Free: Simply omit the walnuts or substitute with sunflower seeds or pumpkin seeds for a nut-free version.
Storage: This cake stays moist for days. Store it in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. It also freezes well—wrap slices tightly and freeze for up to 2 months.
Optional Glaze: Whisk together ½ cup powdered sugar with 1–2 tablespoons of plant-based milk and a drop of vanilla, then drizzle over the cooled cake.
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