![\"Walnut](\"https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/04\/Walnut_and_Date_Cake-1.jpg\")
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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.
\nEach 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.<\/p>\n
Servings:\u00a012 slices<\/p>\n
INGREDIENTS:<\/p>\n
For the Date Paste:<\/p>\n
2 cups pitted Medjool dates (about 20-24 dates)
\n1 cup hot water
\n1 teaspoon vanilla extract<\/p>\n
For the Cake:<\/p>\n
2 cups whole\u00a0wheat pastry flour (or all-purpose flour)
\n1 cup finely chopped walnuts, plus extra for topping
\n2 teaspoons baking powder
\n1 teaspoon baking soda
\n2 teaspoons ground cinnamon
\n1\/2 teaspoon ground nutmeg
\n1\/4 teaspoon ground cloves
\n1\/2 teaspoon salt
\n1 cup unsweetened plant milk (almond, oat, or soy)
\n1\/3 cup applesauce
\n2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
\n1\/4 cup avocado oil<\/p>\n
For the Frosting (optional):
\n1 cup soaked cashews (soaked 4+ hours)
\n1\/4 cup date paste (reserved from above)
\n2 tablespoons lemon juice
\n1 teaspoon vanilla extract
\n2-3 tablespoons plant milk, as needed<\/p>\n
INSTRUCTIONS:<\/p>\n
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.<\/p>\n
Preheat the oven to 350\u00b0F (175\u00b0C). Line a 9-inch round cake pan with parchment paper.<\/p>\n
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.<\/p>\n
In another bowl, mix 1 1\/2 cups of the date paste, plant milk, applesauce, flax eggs, and avocado oil.<\/p>\n
Fold the wet ingredients into the dry ingredients until just combined. Fold in the chopped walnuts.<\/p>\n
Pour the batter into the prepared pan. Sprinkle additional walnuts on top. Bake for 30-35 minutes until a toothpick inserted comes out clean.<\/p>\n
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.<\/p>\n
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.<\/p>\n
Once the cake is completely cool, spread the frosting on top and garnish with additional walnuts.<\/p>\n
Nutritional breakdown (per slice):<\/p>\n
Calories: 325 kcal
\nProtein: 6g
\nTotal Fat: 15g
\nSaturated Fat: 1.5g
\nMonounsaturated Fat: 9g
\nPolyunsaturated Fat: 4g
\nTotal Carbohydrates: 45g
\nDietary Fiber: 6g
\nNatural Sugars: 25g
\nAdded Sugar: 0g<\/p>\n
Micronutrients<\/p>\n
Vitamin E: 10% DV
\nVitamin B6: 12% DV
\nIron: 10% DV
\nMagnesium: 15% DV
\nPhosphorus: 12% DV
\nCopper: 20% DV
\nManganese: 45% DV
\nSelenium: 15% DV<\/p>\n