Date and Walnut Cake (No Flour)

A moist, naturally sweetened cake packed with the rich flavors of dates and crunchy walnuts—totally flour-free and utterly irresistible.

Why You’ll Love This Recipe

I adore how this cake relies on whole, wholesome ingredients instead of flour. The dates add natural sweetness and a caramel-like depth, while the walnuts lend a satisfying crunch. Plus, it’s simple to make—just blend, mix, and bake. The result is a dense, comforting cake that feels indulgent yet wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pitted Medjool dates

• boiling water

• baking soda

• large eggs

• honey or maple syrup

• pure vanilla extract

• ground cinnamon

• salt

• chopped walnuts

• optional: a pinch of ground nutmeg or clove

Directions

1. I preheat my oven to 350 °F (175 °C) and grease a loaf pan or 8-inch round pan.

2. I soak the dates in boiling water with baking soda for about 10 minutes to soften them.

3. I blend the soaked dates (including the soaking liquid) until they form a thick paste.

4. In a separate bowl, I whisk together eggs, honey (or maple syrup), and vanilla extract.

5. I stir the date paste into the egg mixture until smooth, then fold in ground cinnamon and salt.

6. I gently fold in most of the chopped walnuts, reserving a handful for topping.

7. I pour the batter into the prepared pan and sprinkle the remaining walnuts on top.

8. I bake for about 40–50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

9. I let the cake cool in the pan before slicing.

Servings and timing

• Makes 8–10 slices (serves 8–10).

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: approximately 1 hour

Variations

• Chocolate-holic: I stir in ¼ cup of dark chocolate chips or cacao nibs.

• Citrus twist: I add a teaspoon of grated orange zest to brighten the flavor.

• Spiced delight: I mix in a pinch of nutmeg or clove for extra warmth.

• Nut-free option: I replace walnuts with sunflower or pumpkin seeds, or omit entirely.

Storage/reheating

I store any leftover cake tightly wrapped or in an airtight container at room temperature for up to 3 days. It also keeps well in the fridge for up to 5 days. To refresh, I reheat a slice in the microwave for 10–15 seconds or warm it in a low oven at 300 °F (150 °C) for a few minutes.

FAQs

How do I ensure the cake isn’t too dense?

I make sure the dates are fully softened in hot water before blending, which helps achieve a smoother texture. Also, I don’t overpack the cake pan to let it rise evenly.

Can I use other types of dates?

Yes—any soft, sweet dates like Deglet Noor work too, though Medjools tend to yield a richer, moister cake.

Is this cake gluten-free and paleo-friendly?

Yes. It’s naturally gluten-free and, if I use honey or maple syrup, it fits a paleo diet.

Can I make it ahead of time or freeze slices?

Definitely—I let the cake cool completely, wrap individual slices in plastic wrap, and freeze for up to 2 months. I thaw them at room temperature or gently reheat in the oven.

Can I substitute the walnuts?

Yes—I use pecans, almonds, or even use seeds for a nut-free version.

Conclusion

This date and walnut cake is my go-to for a wholesome dessert that feels indulgent but skips the flour. It’s easy, full of warm flavors, and perfect with a cup of tea or coffee. I always feel proud serving something so naturally satisfying and delicious!

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