Dessert
Vegan Walnut Date Cake
Dates and walnuts bring sweetness and texture to this vegan cake. Slice it for dessert or share it over coffee.
Vegan Walnut Date Cake
Check off ingredients as you go. Apron optional. Appetite encouraged.
What you'll need
Let's get cooking!
Estimated nutrition
Per one of 10 equal slices, using the recipe’s explicit gram weights, whole-grain spelt flour, Medjool dates, Earth Balance Unsalted Buttery Sticks, maple syrup and vanilla extract. Extra dusting flour is excluded. Different dates, flour or butter brands change the values.
- Calories
- 392 kcal
- Protein
- 5.1 g
- Carbohydrate
- 49.4 g
- Fat
- 24.4 g
- Fiber
- Not estimated
- Sugars
- Not estimated
- Sodium
- 164 mg
- Saturated fat
- Not estimated
Calculated from USDA FoodData Central profiles, manufacturer labels where listed, and estimated household measures. Values vary with brands, measurements and portions. The serving controls scale the ingredient list; these per-serving estimates stay the same.
Ingredients behind the estimate
| Ingredient | Calculation basis |
|---|---|
| 1 cup / 220 g vegan butter | 220 g · Earth Balance Unsalted Buttery Sticks, 78% Vegetable Oil Spread ↗︎ |
| 1 ¾ cups / 220 g spelt flour (plus extra for dusting) | 220 g · Flour, spelt, whole grain ↗︎ |
| 1 cup / 100 g raw walnuts | 100 g · Nuts, walnuts, english ↗︎ |
| 1 cup / 190 g pitted dates | 190 g · Dates, medjool ↗︎ |
| ¾ cup / 190 g water | Water adds no listed nutrients. |
| ⅓ cup / 75 g monkfruit sugar substitute | 75 g · Lakanto Classic Monkfruit + Erythritol ↗︎ |
| 1 tsp baking powder | 4.6 g · Leavening agents, baking powder, double-acting, straight phosphate ↗︎ |
| 1 tsp baking soda | 4.6 g · Leavening agents, baking soda ↗︎ |
| 1 tsp ground cinnamon | 2.6 g · Spices, cinnamon, ground ↗︎ |
| 1/3 cup unsweetened applesauce | 81.333 g · Applesauce, canned, unsweetened, with added ascorbic acid ↗︎ |
| 1 tsp vanilla bean paste (or vanilla extract) | 4.2 g · Vanilla extract ↗︎ |
| ½ cup / 140 g maple or date syrup | 140 g · Syrups, maple ↗︎ |
Nutrition is an estimate, not a laboratory analysis.
Kitchen notes, swaps & the story
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
- Prepare Walnuts: In a food processor, pulse the raw walnuts until they are finely chopped but not ground into flour.
- Blend Dates: In the same food processor, combine the pitted dates and water. Blend until smooth.
- Mix Ingredients: In a large mixing bowl, combine the spelt flour, monkfruit sugar substitute, baking powder, baking soda, and ground cinnamon. Stir in the chopped walnuts.
- Combine Wet Ingredients: In a separate bowl, mix the blended date mixture, unsweetened applesauce, vegan butter, vanilla bean paste (or extract), and maple syrup.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and mix until just combined.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve!
