Espresso Date Cake with Walnuts Recipe
This Espresso Date Cake with Walnuts is a moist and flavorful dessert that combines the rich, robust taste of espresso with the natural sweetness of dates and the crunch of toasted walnuts. Perfect for coffee lovers and dessert enthusiasts alike, this cake is easy to make and offers a delightful blend of textures and flavors, ideal for serving at gatherings or enjoying with a cup of coffee.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 150g (1 cup) chopped pitted dates
- 180ml (3/4 cup) freshly brewed hot espresso
- 2 large eggs
- 100g (1/2 cup) coconut sugar or brown sugar
- 80ml (1/3 cup) olive oil or melted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 120g (1 cup) all-purpose flour or gluten-free blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins and Toppings
- 80g (2/3 cup) chopped walnuts, plus extra for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease or line a 20cm (8-inch) round cake pan to prevent sticking and ensure easy removal of the cake later.
- Soak Dates: In a bowl, combine the chopped pitted dates with the freshly brewed hot espresso. Stir in the baking soda and allow the mixture to sit for 10 to 15 minutes. This softens the dates and helps create a moist texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt. This ensures that the dry ingredients are evenly distributed throughout the batter.
- Whisk Wet Ingredients: In a large bowl, whisk the eggs and sugar until the mixture becomes frothy, which helps incorporate air for a lighter cake. Then, add the olive oil and vanilla extract, whisking thoroughly to combine.
- Add Date Mixture: Pour the date and espresso mixture into the wet ingredients and stir well to combine all the flavors evenly.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make the cake dense. Then fold in the chopped walnuts for added texture and flavor.
- Prepare for Baking: Pour the batter into the prepared cake pan and sprinkle extra walnuts on top as a crunchy, decorative topping.
- Bake the Cake: Place the cake pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the espresso is hot when mixed with dates to soften them properly.
- Use a gluten-free flour blend if you require a gluten-free cake.
- For a dairy-free option, use olive oil instead of butter.
- Do not overmix the batter to keep the cake tender.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: espresso cake, date cake, walnut cake, gluten free cake, coffee dessert, easy cake recipe, moist cake, nutritious dessert