A soft and warmly spiced date and walnut loaf cake with rich caramel notes and a tender crumb, perfect for tea time or a cozy snack.

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

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Preheat the oven to 175°C and line a loaf pan with parchment paper.
Place chopped dates in a bowl, pour over hot coffee or water, then stir in baking soda and oil. Let rest for 15 minutes.
Add brown sugar, dairy-free yogurt, and vanilla extract. Mix until smooth.
In another bowl, whisk together flour, baking powder, salt, and walnuts.
Fold dry ingredients into wet mixture until just combined.
Transfer batter to the loaf pan and smooth the top. Add walnut halves on top.
Bake for 45–55 minutes until a skewer inserted comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Hot water can be used instead of coffee for a lighter flavor.

Add cinnamon or mixed spice for extra warmth.

Raisins or extra nuts can be mixed in for texture.

Store at room temperature for up to 3 days or refrigerate for up to 6 days.

Slices can be frozen for up to 2 months.