Vegan Date & Walnut Cake
This Vegan Date & Walnut Cake is moist, sticky, and naturally sweet from dates. Chopped walnuts add crunch, the crumb stays dense and tender, and a glossy date topping makes every square look bakery-special. No eggs. No dairy. Just a cozy cake that tastes like old-fashioned sticky date pudding.
I love serving this slightly warm with extra walnuts on top. It’s simple enough for a weeknight bake and special enough for guests.
Why You’ll Love This Date Cake
- Completely vegan
- Crunchy walnuts in every bite
- Naturally sweet from dates
- Moist, sticky crumb
- Perfect with tea or coffee
- Even better the next day
The Secret to a Sticky Date Cake
Soak the dates in hot water with baking soda so they soften and blend into the batter. That’s what gives the cake its dark color and moist texture. Don’t overbake — pull it when the center is just set. A little of the leftover date liquid brushed on top makes that glossy finish.
Vegan Recipes
Vegan Date & Walnut Cake
- Prep20 min
- Cook40 min
- Total1 hr
- Servings9 squares
- Calories280 kcal
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
- Add the chopped dates, hot water, and baking soda to a bowl. Soak for 10 minutes, then mash until mostly smooth.
- Whisk the flour, baking powder, cinnamon, and salt.
- Stir the oil, maple syrup, and vanilla into the date mixture. Fold in the dry ingredients, then the chopped walnuts.
- Spread the batter in the pan and bake for 35–40 minutes, until a toothpick comes out with a few moist crumbs.
- Brush the warm cake with maple syrup or a little date liquid.
- Cool, then cut into squares. Top with a date and walnut before serving.
Notes & Tips
- Don’t skip soaking the dates — that’s what makes the cake sticky and moist.
- If the batter looks thick, add 1–2 tablespoons of the soaking liquid.
- This is delicious warm with vegan ice cream or coconut yogurt.
- A pinch of ginger or cardamom gives it extra warmth.
Nutrition Facts
Per serving · recipe makes 9 squares
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 13 g |
| Sodium | 180 mg |
| Total carbohydrate | 39 g |
| Fibre | 3 g |
| Protein | 4 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
What dates work best?
Medjool dates are the most tender. Regular baking dates work too if you soak them well and remove any pits.
Can I make it nut-free?
Yes. Skip the walnuts or swap in pumpkin seeds.
How long does it keep?
Cover and keep at room temperature for 2 days, or refrigerate for up to 5 days. Warm slices before serving. This Vegan Date & Walnut Cake is sticky, nutty, and naturally sweet. A simple square of comfort. If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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