Espresso Date Cake with Walnuts Recipe
Introduction
This Espresso Date Cake with Walnuts is a moist, flavorful treat that combines the rich taste of espresso with the natural sweetness of dates. Perfect for coffee lovers, it makes a wonderful dessert or afternoon snack. The walnuts add a delightful crunch that balances the soft texture of the cake.
Ingredients
- 150g (1 cup) chopped pitted dates
- 180ml (3/4 cup) freshly brewed hot espresso
- 1/2 teaspoon baking soda
- 120g (1 cup) all-purpose flour or gluten-free blend
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 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
- 80g (2/3 cup) chopped walnuts, plus extra for topping
Instructions
- Step 1: Preheat the oven to 175°C (350°F). Grease or line a 20cm (8-inch) round cake pan.
- Step 2: Combine the chopped dates and hot espresso in a bowl. Stir in the baking soda and let the mixture sit for 10–15 minutes to soften.
- Step 3: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Step 4: In a large bowl, whisk the eggs and sugar until frothy. Add the olive oil and vanilla extract, whisking to combine well.
- Step 5: Add the date and espresso mixture to the wet ingredients and mix thoroughly.
- Step 6: Gently stir in the dry ingredients until just combined. Fold in the chopped walnuts carefully.
- Step 7: Pour the batter into the prepared cake pan and sprinkle extra walnuts on top for added texture.
- Step 8: Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 9: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For a deeper coffee flavor, try using a dark roast espresso or add a teaspoon of instant espresso powder to the dry ingredients.
- You can substitute walnuts with pecans or hazelnuts for a different nutty twist.
- To make the cake dairy-free, use olive oil and ensure the chocolate (if added) is vegan.
- For extra moisture, consider adding a handful of grated carrot or mashed banana to the batter.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm slices gently in the microwave or oven until just heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular brewed coffee instead of espresso?
Yes, you can use strong brewed coffee, but espresso provides a more intense flavor that complements the dates beautifully.
Is this cake suitable for gluten-free diets?
Absolutely. Simply use a gluten-free flour blend in place of all-purpose flour, keeping the rest of the ingredients the same.
PrintEspresso Date Cake with Walnuts Recipe
A moist and flavorful Espresso Date Cake with Walnuts, combining the rich bitterness of freshly brewed espresso with the natural sweetness of dates and the crunch of toasted walnuts. This cake is perfect for coffee lovers and makes an elegant dessert or a sophisticated snack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease or line a 20cm (8-inch) round cake pan to ensure the cake does not stick.
- Soak Dates: In a bowl, combine chopped dates with the freshly brewed hot espresso. Stir in 1/2 teaspoon of baking soda and let the mixture sit for 10–15 minutes to soften the dates and activate the soda.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.
- Beat Eggs and Sugar: In a large bowl, whisk the eggs and sugar until the mixture becomes frothy and well combined. This adds air and helps the cake rise.
- Add Oil and Vanilla: To the egg-sugar mixture, add olive oil (or melted butter) and vanilla extract, whisking to integrate all wet ingredients smoothly.
- Combine with Date Mixture: Stir the softened date and espresso mixture into the wet ingredients until well blended.
- Incorporate Dry Ingredients and Walnuts: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing. Then, fold in the chopped walnuts for texture.
- Transfer and Top: Pour the batter into the prepared cake pan. Sprinkle some extra walnuts on top for added crunch and presentation.
- Bake: Place the cake in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is cooked through.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving to ensure the best texture and flavor.
Notes
- You can substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.
- Using coconut sugar or brown sugar adds a deeper, caramel-like flavor compared to white sugar.
- For a dairy-free version, use olive oil instead of melted butter.
- Make sure the espresso is hot to properly soften the dates when soaking.
- Don’t overmix the batter after adding the dry ingredients to keep the cake tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: espresso cake, date cake, walnut cake, coffee cake, gluten free dessert, moist cake, baked dessert, easy cake recipe
