Name: Espresso Date Cake with Walnuts Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 150g (1 cup) chopped pitted dates; 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; 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; 80g (2/3 cup) chopped walnuts, plus extra for topping

Jump to Recipe

If you’re craving a cake that brings together the rich warmth of coffee and the natural sweetness of dates, you’re going to adore this Espresso Date Cake with Walnuts. This delightful dessert is a moist, tender treat, perfectly enhanced by the slight crunch of walnuts and the deep, aromatic hit of freshly brewed espresso. Whether you’re serving it for a cozy afternoon coffee break or a special occasion, this cake feels like a comforting hug wrapped in cake form.

Espresso Date Cake with Walnuts Recipe - Recipe Image

Ingredients You’ll Need

Nothing beats a recipe that feels straightforward yet yields incredible flavor. Each ingredient in this Espresso Date Cake with Walnuts plays a vital role: the dates soak up the espresso, adding luscious moisture and sweetness, while walnuts bring texture and a subtle earthiness. The spices and leavening create just the right fluffiness and a hint of warmth.

Chopped pitted dates (150g/1 cup): For natural sweetness and that chewy, fruity texture.
Freshly brewed hot espresso (180ml/3/4 cup): Adds a bold coffee flavor that complements the dates beautifully.
Baking soda (1/2 teaspoon): Helps the cake rise and tenderizes the crumb, especially in combination with the acidic espresso.
All-purpose flour or gluten-free blend (120g/1 cup): The cake’s structure—feel free to choose gluten-free if needed.
Baking powder (1 teaspoon): Gives an extra lift for a light and airy cake.
Ground cinnamon (1/2 teaspoon): Brings warmth and a hint of spice that pairs perfectly with coffee.
Salt (1/4 teaspoon): Balances flavors and enhances sweetness naturally.
Large eggs (2): Bind the ingredients together and add richness.
Coconut sugar or brown sugar (100g/1/2 cup): Offers caramel undertones and moisture without overpowering sweetness.
Olive oil or melted butter (80ml/1/3 cup): Keeps the cake tender and adds a subtle depth of flavor.
Vanilla extract (1 teaspoon): Enhances all the flavors and adds a lovely aroma.
Chopped walnuts (80g/2/3 cup), plus extra for topping: Adds delightful crunch and a toasty nuttiness that contrasts the soft crumb.

How to Make Espresso Date Cake with Walnuts

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 175°C (350°F). Grease or line an 8-inch round cake pan to ensure your cake slides right out once it’s baked. This little prep step makes all the difference in keeping your cake intact and looking perfect.

Step 2: Soak the Dates in Espresso

Mix your chopped dates and hot espresso in a bowl, then stir in the baking soda. This soaking not only softens the dates but the baking soda reacts with the espresso’s acidity, creating a wonderfully tender cake texture. Let this sit for 10 to 15 minutes to maximize flavor infusion.

Step 3: Combine Dry Ingredients

Whisk together flour, baking powder, cinnamon, and salt in a separate bowl. This ensures even distribution of the raising agents and spices throughout your batter for a consistent, flavorful crumb.

Step 4: Whisk Wet Ingredients

In a large bowl, beat eggs and sugar until frothy and well combined—this adds lightness to the batter. Then add the olive oil and vanilla extract, mixing gently but thoroughly to blend all those flavors beautifully.

Step 5: Merge Your Mixtures

Pour the date and espresso mixture into your wet ingredients and stir well. Then gently fold in the dry ingredients until just combined—handling the batter with care keeps the cake tender. Finally, fold in the chopped walnuts for that perfect nutty crunch.

Step 6: Bake to Perfection

Transfer the batter into your prepared pan and sprinkle some extra walnuts on top for an appealing finish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let your kitchen fill with those irresistible coffee and cinnamon aromas!

Step 7: Cool and Enjoy

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool fully. This resting time helps the cake set perfectly and makes slicing easier.

How to Serve Espresso Date Cake with Walnuts

Garnishes

A dusting of powdered sugar or a swirl of whipped cream on top brings a lovely touch of elegance and enhances the cake’s sweetness subtly. Fresh coffee beans or a few extra walnut halves arranged artfully on the plate add charm and a hint of texture contrast.

Side Dishes

Pair this Espresso Date Cake with a scoop of vanilla ice cream or a dollop of mascarpone for decadence. A side of fresh berries or a lightly dressed green salad also complements the robust flavors beautifully, creating a well-rounded experience.

Creative Ways to Present

Try serving slices with a drizzle of caramel sauce or chocolate ganache for an indulgent twist. You could also cut the cake into bars or mini muffins for easier, shareable portions at gatherings or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Espresso Date Cake with Walnuts in an airtight container at room temperature for up to three days. This keeps it moist and tender, ready to be enjoyed whenever the craving strikes.

Freezing

If you want to savor this cake later, wrap it tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge for the best texture and flavor.

Reheating

Warm slices gently in the microwave for about 15 to 20 seconds, or toast lightly in an oven to refresh the cake’s softness and enhance its natural aromas before serving.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes! While espresso provides a more concentrated coffee flavor, a strong brewed coffee will still work beautifully and keep the cake moist and flavorful.

Is it possible to make this cake gluten-free?

Absolutely. Just swap the all-purpose flour for your favorite gluten-free blend, making sure it includes a binder like xanthan gum to maintain the cake’s structure.

Can I replace walnuts with another nut?

Of course! Pecans, almonds, or hazelnuts are wonderful alternatives that will give a slightly different but equally delightful texture and flavor.

How can I make this cake vegan?

You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use a plant-based milk in place of espresso if needed, and opt for coconut oil instead of butter or olive oil.

What’s the best way to store leftover cake for maximum freshness?

Storing the cake in an airtight container at room temperature preserves moisture and flavor. Avoid refrigeration as it can dry out the cake unless your kitchen is very warm.

Final Thoughts

This Espresso Date Cake with Walnuts is truly one of those recipes that feels like a warm invitation to sit down and savor life’s simple pleasures. It’s easy to make yet packed with flavor that’ll have you coming back for seconds. Trust me, once you try it, it’ll become a beloved staple in your baking lineup too—just the kind of cake that turns ordinary moments into memorable ones.

Espresso Date Cake with Walnuts Recipe

★★★★★

5 from 23 reviews

Author: Charlotte
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Espresso Date Cake with Walnuts is a moist, flavorful dessert that combines the rich taste of espresso with the natural sweetness of dates and the crunch of walnuts. Perfect for coffee lovers and those seeking a unique twist on a classic cake, it features a tender crumb enhanced by warm cinnamon and a touch of vanilla.

Instructions

Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) and grease or line a 20cm (8-inch) round cake pan to prevent sticking.
Soak Dates: In a bowl, combine the chopped dates with the hot espresso. Stir in baking soda and let the mixture sit for 10 to 15 minutes. This softens the dates and activates the baking soda for leavening.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
Whisk Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar until frothy and well blended. Add olive oil and vanilla extract, continuing to whisk until smooth.
Combine Date Mixture: Add the soaked date and espresso mixture to the wet ingredients, mixing thoroughly to integrate all flavors.
Add Dry Ingredients & Walnuts: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing. Then fold in the chopped walnuts.
Prepare for Baking: Pour the batter into the prepared cake pan and sprinkle additional walnuts on top for texture and decoration.
Bake: Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring the cake sets properly.

Notes

You can substitute olive oil with melted butter for a richer flavor.
Using gluten-free flour blend makes this recipe suitable for gluten-sensitive diets.
For a stronger coffee flavor, use espresso powder in place of hot brewed espresso.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American