Name: Date & Walnut Cake (No Refined Sugar, Super Moist!)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 1 cup pitted dates (Medjool or regular); 3/4 cup hot water; 1/2 tsp baking soda; 2 large eggs; 1 cup whole wheat flour (or all-purpose flour); 1 tsp baking powder; 1/4 tsp salt; 1/4 cup coconut oil or melted butter; 1 tsp vanilla extract; 1/2 cup chopped walnuts; Optional: 1/2 tsp cinnamon or nutmeg

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This date and walnut cake is one of my favorite wholesome bakes—it’s naturally sweetened with dates, super moist, and packed with crunchy walnuts. I love how it comes together with minimal effort and feels like a treat without using any refined sugar. It’s a perfect snack with tea, a light dessert, or even breakfast with a little yogurt.

Why You’ll Love This Recipe

I love that this cake skips refined sugar completely without sacrificing flavor. The natural sweetness from the dates gives it a rich, almost caramel-like taste, while the walnuts add crunch and balance. It stays moist for days, and it’s simple enough for everyday baking but elegant enough to serve to guests. Plus, I feel good knowing it’s made with better-for-you ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pitted dates (Medjool or regular)
Hot water
Baking soda
Eggs
Whole wheat flour (or all-purpose flour)
Baking powder
Salt
Coconut oil or melted butter
Vanilla extract
Chopped walnuts
Optional: cinnamon or nutmeg for a spiced version

Directions

I start by soaking the pitted dates in hot water with a bit of baking soda for about 10–15 minutes to soften them.
Once soft, I mash the dates or blend them into a thick paste using a food processor or blender.
In a large bowl, I whisk together the eggs, coconut oil, and vanilla.
I stir in the mashed dates until the mixture is well combined.
In a separate bowl, I mix the flour, baking powder, salt, and any spices I want to use.
I fold the dry ingredients into the wet ingredients, being careful not to overmix.
I stir in the chopped walnuts, then pour the batter into a greased or parchment-lined loaf pan or cake tin.
I bake at 350°F (175°C) for about 40–50 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields one loaf or small cake, serving 8–10 slices. It takes about 15 minutes to prepare and 40–50 minutes to bake, depending on your oven and pan size.

Variations

Sometimes I add chopped dried figs or raisins along with the dates for even more natural sweetness. I’ve also used chopped pecans instead of walnuts, and almond flour for a gluten-free version. A sprinkle of sesame seeds or oats on top adds a rustic touch, and I occasionally add shredded coconut or dark chocolate chips for variety.

Storage/Reheating

This cake stores well at room temperature in an airtight container for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes well—just slice it, wrap tightly, and thaw as needed. I like to warm up a slice in the microwave for about 10 seconds to bring back that fresh-baked softness.

FAQs

Can I make this cake vegan?

Yes, I substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use coconut oil. It comes out just as moist.

Are dates sweet enough on their own?

Definitely. The natural sugars in dates make the cake perfectly sweet without needing anything else.

Can I use a different type of flour?

Yes, I’ve used all-purpose, spelt, and a mix of oat and almond flour. Just adjust for moisture, as some flours absorb more than others.

Do I need to peel the dates?

No, I use them as-is. Once they’re soaked, they blend easily and add to the cake’s texture.

How do I keep the cake moist?

The dates themselves add plenty of moisture, but I make sure not to overbake. Letting the cake cool properly and storing it airtight helps retain that softness.

Conclusion

This no-refined-sugar date and walnut cake is a naturally sweet, wholesome treat that fits into my day without guilt. It’s moist, flavorful, and full of texture, with just the right balance of soft and crunchy. Whether I’m enjoying a slice with my morning coffee or ending the day with something comforting, this cake always satisfies.