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Espresso Date Cake with Walnuts

Espresso Date Cake with Walnuts
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Espresso Date Cake with Walnuts is a delightful fusion of rich espresso flavor, natural sweetness from dates, and the satisfying crunch of walnuts. This moist cake is perfect for breakfast, an afternoon snack, or as a show-stopping dessert at gatherings. Each bite offers a unique taste experience that will captivate your palate and impress your guests. Easy to prepare with wholesome ingredients, this cake makes for a healthier option without sacrificing flavor. Whether you enjoy it warm or at room temperature, paired with coffee or tea, this Espresso Date Cake is sure to become a favorite in your recipe collection.

Ingredients

Scale
  • 150g (1 cup) chopped pitted dates
  • 180ml (3/4 cup) freshly brewed hot espresso
  • 120g (1 cup) all-purpose flour or gluten-free blend
  • 2 large eggs
  • 100g (1/2 cup) coconut sugar or brown sugar
  • 80ml (1/3 cup) olive oil
  • 80g (2/3 cup) chopped walnuts
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 175°C (350°F). Grease or line a 20cm (8-inch) round cake pan.
  2. Combine chopped dates and hot espresso in a bowl; stir in baking soda and let sit for 10–15 minutes.
  3. Whisk together flour, baking powder, cinnamon, and salt in another bowl.
  4. In a large bowl, whisk eggs and coconut sugar until frothy; add olive oil and vanilla extract.
  5. Mix the date-espresso mixture into the wet ingredients until combined.
  6. Gently fold in dry ingredients and walnuts until just mixed; avoid overmixing.
  7. Pour batter into the prepared pan and sprinkle extra walnuts on top.
  8. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool slightly before transferring to a wire rack.

Nutrition

Find it online: https://musttrymeals.com/espresso-date-cake-with-walnuts/

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