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Espresso Date Cake with Walnuts Recipe

Espresso Date Cake with Walnuts Recipe
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★★★★★

4.8 from 9 reviews

This Espresso Date Cake with Walnuts is a moist, flavorful dessert combining rich espresso, sweet dates, and crunchy walnuts. Perfect for coffee lovers and those who enjoy a unique blend of warm spices and deep flavors, this cake offers a delightful balance of sweetness and nuttiness with a tender crumb.

Ingredients

Scale

Wet Ingredients

  • 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

Other Ingredients

  • 150g (1 cup) chopped pitted dates
  • 80g (2/3 cup) chopped walnuts, plus extra for topping

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 175°C (350°F). Grease or line a 20cm (8-inch) round cake pan to prevent sticking.
  2. Soak Dates: Combine chopped dates and hot espresso in a bowl. Stir in baking soda and let the mixture sit for 10–15 minutes. This softens the dates and activates the baking soda for leavening.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
  4. Whisk Wet Ingredients: In a large bowl, whisk the eggs and sugar until frothy and pale. Add olive oil and vanilla extract, continuing to whisk to incorporate fully.
  5. Combine Wet Mixtures: Add the date-espresso mixture to the wet ingredients and mix thoroughly. The dates will add moisture and sweetness to the batter.
  6. Add Dry Ingredients: Gently stir the dry ingredient mixture into the wet ingredients just until combined—avoid overmixing to keep the cake tender. Fold in the chopped walnuts carefully.
  7. Prepare to Bake: Pour the batter into the prepared cake pan and sprinkle extra walnuts on top for added texture and appearance.
  8. Bake the Cake: Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked.
  9. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and helps the texture set.

Notes

  • You can substitute olive oil with melted butter for a richer taste.
  • Use coconut sugar for a more caramel-like flavor and a paleo-friendly option.
  • For a gluten-free version, use a 1:1 gluten-free flour blend.
  • Dates should be finely chopped to ensure even moisture distribution.
  • Espresso can be replaced with strong brewed coffee if preferred.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: espresso cake, date cake, walnut cake, coffee cake, moist cake, easy dessert, gluten-free option

Find it online: https://yumwithmia.com/espresso-date-cake-with-walnuts-recipe/