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.
Ingredients
Scale
Wet 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
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
Add-ins
- 80g (2/3 cup) chopped walnuts, plus extra for topping
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
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: espresso cake, date cake, walnut cake, coffee dessert, moist cake, gluten-free cake option
