Name: Date and Walnut Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: International
Ingredients: 190 g chopped pitted dates; 160 ml hot coffee or hot water; 1 teaspoon baking soda; 95 ml light olive oil or sunflower oil; 120 g dark brown sugar; 85 g dairy-free yogurt; 1 teaspoon vanilla extract; 240 g all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon fine salt; 85 g chopped walnuts; Extra walnut halves for topping

This Date and Walnut Loaf Cake is a soft, warmly spiced bake with deep caramel flavor from sweet dates and a pleasant crunch from walnuts. I love how this loaf turns simple pantry ingredients into something cozy and rich, with a tender crumb that feels perfect for tea time, breakfast, or an afternoon snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

190 g chopped pitted dates

160 ml hot coffee or hot water

1 teaspoon baking soda

95 ml light olive oil or sunflower oil

120 g dark brown sugar

85 g plain dairy-free yogurt

1 teaspoon vanilla extract

240 g all-purpose flour

2 teaspoons baking powder

1/4 teaspoon fine salt

85 g chopped walnuts

Extra walnut halves for topping

Directions

I start by preheating the oven to 175°C and lining a loaf pan with parchment paper, leaving a little overhang so I can lift the cake out easily later.

Next, I place the chopped dates in a large bowl and pour the hot coffee or hot water over them. I stir in the baking soda and oil, then let the mixture rest for 15 minutes so the dates soften and begin to break down.

Once the date mixture has rested, I add the dark brown sugar, dairy-free yogurt, and vanilla extract. I stir everything together until the mixture looks smooth and well combined.

In a separate bowl, I whisk together the all-purpose flour, baking powder, fine salt, and chopped walnuts. This helps distribute the dry ingredients evenly through the batter.

I then fold the dry mixture into the wet mixture just until no dry streaks remain. I try not to overmix, because I want the loaf to stay tender.

After that, I transfer the batter to the prepared loaf pan and smooth the top. I press a few extra walnut halves over the surface for a simple decorative finish.

I bake the loaf for 45 to 55 minutes, until a skewer inserted into the center comes out mostly clean with a few moist crumbs attached.

When the cake is done, I let it cool in the pan for 10 minutes. Then I lift it out using the parchment overhang and leave it on a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 10 servings.

I usually plan for these times:

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 70 minutes

Each serving contains about 330 kcal.

Variations

I like changing this loaf in small ways depending on the season or what I have in the kitchen. I sometimes use hot water instead of coffee for a lighter flavor, although coffee gives the cake a deeper and richer taste. I also like adding a pinch of cinnamon or mixed spice when I want the loaf to feel even warmer.

For extra texture, I sometimes mix in a few more walnuts or add a small handful of raisins. When I want a slightly sweeter finish, I brush the top with a little maple syrup after baking. I also think chopped pecans can work nicely in place of walnuts for a different nutty flavor.

Storage/Reheating

I store the loaf in an airtight container at room temperature for up to 3 days. If I want it to keep longer, I place it in the refrigerator, where it stays good for about 5 to 6 days.

For freezing, I like to slice the loaf first and wrap the slices well. Then I freeze them in a sealed container or freezer bag for up to 2 months. This makes it easy for me to thaw only what I need.

To reheat, I warm a slice in the microwave for about 10 to 15 seconds, or I leave it at room temperature until soft again. I think it tastes especially good slightly warm.

FAQs

Can I use water instead of coffee?

Yes, I can use hot water instead of coffee. The loaf will still be delicious, but the coffee adds more depth and brings out the caramel flavor of the dates.

Can I make this loaf gluten-free?

I can try using a good quality gluten-free all-purpose flour blend made for baking. The texture may change a little, but it should still work well if the blend contains a binder such as xanthan gum.

How do I know when the loaf is fully baked?

I check the center with a skewer or toothpick. If it comes out mostly clean with a few moist crumbs, the loaf is ready. I avoid waiting for it to come out completely dry, because that can make the cake less moist.

Can I make this recipe without walnuts?

Yes, I can leave the walnuts out if I want a nut-free version. The loaf will still have a lovely soft texture from the dates, though it will lose some crunch.

Why is my loaf dense?

A dense loaf usually happens when I overmix the batter or measure the flour too heavily. I fold the batter gently and stop as soon as the dry ingredients disappear to help keep the crumb tender.

Conclusion

This Date and Walnut Loaf Cake is one of those simple bakes that feels comforting from the first slice to the last. I love the soft dates, the crunchy walnuts, and the rich flavor that develops so easily with everyday ingredients. It is a dependable loaf for tea time, sharing, or keeping on the counter for a homemade treat during the week.

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