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Espresso Date Cake with Walnuts

Espresso Date Cake with Walnuts

Indulge in the delightful flavors of our Espresso Date Cake with Walnuts, a moist and rich dessert that perfectly balances the robust essence of espresso with the natural sweetness of dates and the satisfying crunch of walnuts. This easy-to-make cake is ideal for any occasion—whether served at brunch, as an afternoon snack, or as a centerpiece dessert at dinner gatherings. Its inviting aroma and comforting texture will win over your guests and make it a favorite in your recipe collection.

  • Total Time: 50 minutes
  • Yield: Approximately 8 servings 1x

Ingredients

Scale
  • 150g chopped pitted dates
  • 180ml freshly brewed hot espresso
  • 120g all-purpose flour or gluten-free blend
  • 2 large eggs
  • 100g coconut sugar or brown sugar
  • 80ml olive oil or melted butter
  • 80g chopped walnuts

Instructions

  1. Preheat your oven to 175°C (350°F) and prepare a round cake pan.
  2. In a bowl, combine chopped dates with hot espresso and baking soda; let sit for 10-15 minutes.
  3. In another bowl, whisk together flour, baking powder, cinnamon, and salt.
  4. In a large bowl, mix eggs and sugar until frothy. Add olive oil and vanilla extract.
  5. Stir in the date-espresso mixture until well combined.
  6. Gently fold in dry ingredients and walnuts until just mixed.
  7. Pour batter into the prepared pan, sprinkle extra walnuts on top, and bake for 30-35 minutes or until a toothpick comes out clean.
  8. Allow to cool before serving.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 75g)
  • Calories: 210
  • Sugar: 12g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: For added flavor, consider incorporating orange zest or chocolate chips into the batter. Store leftovers in an airtight container for up to three days or freeze for longer shelf life.

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