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Date and Walnut Cake (No Flour)

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A moist, flourless cake sweetened naturally with dates and enriched with crunchy walnuts, offering a wholesome, comforting treat with warm flavors and no refined sugar or flour.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 1/2 cups pitted Medjool dates
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • Optional: a pinch of ground nutmeg or clove

Instructions

  1. Preheat oven to 350 °F (175 °C) and grease a loaf pan or 8-inch round pan.
  2. Soak dates in boiling water with baking soda for 10 minutes to soften.
  3. Blend the soaked dates with soaking liquid into a thick paste.
  4. In a separate bowl, whisk eggs, honey or maple syrup, and vanilla extract.
  5. Stir date paste into egg mixture until smooth.
  6. Fold in cinnamon, salt, and optional spices if using.
  7. Gently fold in most of the chopped walnuts, reserving some for topping.
  8. Pour batter into prepared pan and sprinkle remaining walnuts on top.
  9. Bake for 40–50 minutes, or until a toothpick comes out clean or with moist crumbs.
  10. Cool in the pan before slicing and serving.

Notes

  • Ensure dates are fully softened before blending for a smoother texture.
  • Use honey or maple syrup to keep the cake paleo-friendly.
  • Substitute walnuts with other nuts or seeds for a nut-free option.
  • Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
  • Freeze individual slices for up to 2 months for later use.

Nutrition

Find it online: https://elladishes.com/date-and-walnut-cake-no-flour/