Can I make date and walnut cake without eggs?

Yes, you can make date and walnut cake without eggs by using egg substitutes like flaxseed eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes until it forms a gel-like consistency. Use this mixture to replace each egg in the recipe. Keep in mind this may slightly alter the texture but will still provide binding and moisture.

How many calories are in a slice of date and walnut cake?

One slice of date and walnut cake contains approximately 350 calories. This number can vary depending on the size of the slice and specific ingredients used, such as the amount of sugar, butter, and nuts. For a more accurate calorie count, weigh your slice and calculate based on ingredient values.

Why does my date and walnut cake turn out dry and crumbly?

A dry and crumbly date and walnut cake is usually caused by overbaking, overmixing the batter, or not soaking the dates enough to provide moisture. Using too much flour or insufficient fat (like butter or oil) can also lead to dryness. To avoid this, soak dates well in hot water or tea before adding, mix ingredients just until combined, and bake until a skewer comes out clean but the cake remains moist.

What’s the best way to soak dates for the cake?

Soak chopped dates in hot water or strong tea for at least 15-30 minutes before adding them to your cake batter. This softens the dates and releases natural sugars, which helps make the cake moist and gives it rich flavor. Drain and reserve any soaking liquid to add back into the batter if needed.

Can I freeze date and walnut cake, and how should I store it?

Yes, date and walnut cake freezes well. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil or place it in an airtight freezer bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for several hours or overnight. For storage without freezing, keep it in an airtight container at room temperature for up to 3 days to maintain freshness.

Date And Walnut Cake Recipe With Classic Vintage Taste

Ingredients

– 1 lb finely chopped dates (pits removed)

– 2 tablespoons baking soda

– 2 cups boiling water

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar

– 1/2 cup white sugar

– 2 eggs, well-beaten

– 3 cups unbleached all-purpose flour (or spelt flour or gluten-free flour plus 1 tablespoon milk)

– 1 teaspoon cinnamon

– 1/2 teaspoon salt

– 2 teaspoons vanilla extract

– 1 cup chopped walnuts (or pecans)

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Instructions

1-Place the chopped dates in a large bowl, sprinkle with baking soda, pour boiling water over them, and let cool.

2-Cream the butter with both sugars until creamy, then add beaten eggs and mix well.

3-Sift together flour, cinnamon, and salt; gradually add to the butter mixture until combined.

4-Stir in vanilla extract, dates with their soaking water, and chopped nuts until evenly mixed.

5-Divide the batter evenly into two 9-inch greased and floured cake pans.

6-Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7-Cool on wire racks before serving. Optionally dust with powdered sugar or top with fresh homemade whipped cream.

Last Step:

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Notes

🌰 Chop dates finely for even distribution throughout the cake and walnuts into small, uniform pieces for consistent crunch in every bite.
🍯 Avoid overmixing the batter – mix until ingredients are just combined to prevent a dense cake and maintain light texture.
🎂 Cool cakes in pans for 10-15 minutes before transferring to wire racks to prevent breaking and ensure even cooling.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooling time: 30 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Contains Nuts and Dairy

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 38
Sodium: 424
Fat: 11
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0.2
Carbohydrates: 60
Fiber: 3
Protein: 5
Cholesterol: 36