Ingredients
22–24 large Medjool dates, pitted
1½ cups 2% milk, warmed (or plant-based alternative)
½ cup light olive oil, coconut oil, or avocado oil
1 large egg, room temperature
1 teaspoon vanilla extract
1¼ cups whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup walnuts, chopped
Cooking spray for pan
Optional: ½ teaspoon cinnamon or ¼ teaspoon cardamom
Instructions
- Preheat Oven & Prepare Pan: Preheat to 350°F (175°C). Grease an 8-inch cake pan with cooking spray and line with parchment paper.
- Soak Dates: Soak dates in warmed milk for 10–15 minutes until soft. Blend to a smooth puree.
- Combine Wet Ingredients: In a mixing bowl, whisk together the date puree, oil, egg, and vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, and optional spices. Fold into wet mixture until just combined.
- Bake: Pour batter into the pan, sprinkle walnuts on top, and bake 32–34 minutes, or until a toothpick comes out clean.
- Cool & Serve: Let the cake cool 5 minutes before removing from pan. Serve warm or at room temperature.
Notes
- Flavor Variations: Add espresso for a coffee twist or cocoa for a chocolate version.
- Sweetness: The dates naturally sweeten the cake; for extra sweetness, add 1/3 cup light brown sugar or honey.
- Nuts: Swap walnuts for pecans, almonds, or your favorite nut.
- Mixing: Only stir the dry ingredients until just combined to keep the cake light and fluffy.
- Serving Suggestions: Serve warm with Greek yogurt, or alongside tea or coffee for a cozy snack.
- Prep Time: 10 min
- Cook Time: 34 min