This decadent Walnut Date Spice Cake combines the brain-boosting power of walnuts with naturally sweet dates for a dessert that’s as nourishing as it is delicious.
Each slice delivers a perfect balance of warm spices and omega-3 rich walnuts, offering a guilt-free indulgence that supports cognitive function while satisfying your sweet tooth.
Servings: 12 slices
INGREDIENTS:
For the Date Paste:
2 cups pitted Medjool dates (about 20-24 dates)
1 cup hot water
1 teaspoon vanilla extract
For the Cake:
2 cups whole wheat pastry flour (or all-purpose flour)
1 cup finely chopped walnuts, plus extra for topping
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup unsweetened plant milk (almond, oat, or soy)
1/3 cup applesauce
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
1/4 cup avocado oil
For the Frosting (optional):
1 cup soaked cashews (soaked 4+ hours)
1/4 cup date paste (reserved from above)
2 tablespoons lemon juice
1 teaspoon vanilla extract
2-3 tablespoons plant milk, as needed
INSTRUCTIONS:
Soak the dates in hot water for 10 minutes. Drain, reserving 1/4 cup of the soaking water. Blend dates with the reserved water and vanilla until smooth.
Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In another bowl, mix 1 1/2 cups of the date paste, plant milk, applesauce, flax eggs, and avocado oil.
Fold the wet ingredients into the dry ingredients until just combined. Fold in the chopped walnuts.
Pour the batter into the prepared pan. Sprinkle additional walnuts on top. Bake for 30-35 minutes until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting (optional), blend the soaked cashews, reserved date paste, lemon juice, and vanilla until smooth. Add plant milk as needed to reach desired consistency.
Once the cake is completely cool, spread the frosting on top and garnish with additional walnuts.
Nutritional breakdown (per slice):
Calories: 325 kcal
Protein: 6g
Total Fat: 15g
Saturated Fat: 1.5g
Monounsaturated Fat: 9g
Polyunsaturated Fat: 4g
Total Carbohydrates: 45g
Dietary Fiber: 6g
Natural Sugars: 25g
Added Sugar: 0g
Micronutrients
Vitamin E: 10% DV
Vitamin B6: 12% DV
Iron: 10% DV
Magnesium: 15% DV
Phosphorus: 12% DV
Copper: 20% DV
Manganese: 45% DV
Selenium: 15% DV
From: https://goodnesslover.com/blogs/goodness-today/issue-58/
OK. So I made this last night. I did not have the half walnuts and did not have enough frosting for the curls on top, I used two cups of ordinary, not Medjool dates and that was not enough left for the frosting after I took one cup out for the cake so next time I will use three cups to start with.
I have an oven thermometer so had the temperature just right but it took closer to 45-50 minutes rather than the 30-35 the recipe states.