This vegan date and walnut cake is a rich and flavorful dessert that is perfect for any occasion. The natural sweetness of the dates and the nutty flavor of the walnuts are perfectly balanced in this delicious and moist cake.

Vegan Date and Walnut Cake

Course: Vegan dessertsCuisine: ContinentalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

533

kcal

Ingredients

For the Cake
2 cups pitted dates, chopped
1 1/2 cups boiling water
1 teaspoon baking soda
1/2 cup vegan butter, softened
1/2 cup coconut sugar
2 tablespoons flaxseed meal mixed with 6 tablespoons water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped
For the Frosting
1/2 cup vegan butter, softened
1/2 cup vegan cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

For the Cake
Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) cake pan and line with parchment paper.
In a bowl, combine the chopped dates, boiling water, and baking soda. Let the mixture sit for 10-15 minutes.
In a separate bowl, cream the vegan butter and coconut sugar together until light and fluffy.
Add the flaxseed mixture to the creamed mixture and beat well.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Add the flour mixture to the creamed mixture and mix until well combined.
Fold in the chopped walnuts and the date mixture.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
10.tRemove the cake from the oven and let it cool completely before frosting.
For the Frosting
In a bowl, cream the vegan butter and vegan cream cheese together until light and fluffy.
Add the powdered sugar and vanilla extract to the creamed mixture and beat until well combined.
Spread the frosting evenly over the cooled cake.

Notes

Make sure the vegan butter and cream cheese are at room temperature before making the frosting.
If the frosting is too thick, add a tablespoon of non-dairy milk to thin it out.
Toast the walnuts before adding them to the cake for added flavor and texture.

How to Store and Freeze

Store the cake in an airtight container in the refrigerator for up to 5 days.
Freeze the cake without frosting in an airtight container for up to 2 months. Thaw the cake in the refrigerator before frosting and serving.

Complete Nutrition Information

Nutrition Facts

8 servings per container

Amount Per ServingCalories533
% Daily Value *
Total Fat 26g 40%
- Saturated Fat 8g 40%
Cholesterol 31mg 11%
Sodium 389mg 17%
Total Carbohydrate 74g 25%
- Dietary Fiber 5g 20%
- Sugars 51g
Protein 6g 12%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Alterations and Modifications for Vegan Date and Walnut Cake

Spice Substitutions

You can add cardamom and ginger to the cake for added flavor.
You can substitute nutmeg with allspice or cloves for a different spice profile.

Gluten-Free

Substitute the all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are certified gluten-free.

Oil Substitutions

Substitute the vegan butter with a neutral-flavored oil, such as canola or vegetable oil, for a different texture and flavor.

Sugar Substitutions

Substitute the coconut sugar with another vegan sweetener, such as maple syrup or agave nectar.

Frosting Substitutions

Use a vegan whipped cream as a frosting alternative for a lighter and fluffier texture.
Add cocoa powder to the frosting for a chocolate twist.

Frequently Asked Questions (FAQs)

Q: Can I make this cake without a food processor?

A: Yes, a food processor is not necessary for this recipe. You can finely chop the dates by hand and mixed with the other ingredients until they form a batter.

Q: Can I make this cake in advance?

A: Yes, you can make this cake in advance and stored in the refrigerator for up to 5 days.

Q: Can I make this cake into cupcakes?

A: Yes, you can pour the batter into cupcake liners and baked for 20-25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

Q: Can I use a different type of frosting instead of cream cheese frosting?

A: Yes, you can use any type of vegan frosting for this cake.

Q: Can I make this cake oil-free?

A: Yes, you can omit the vegan butter, but the texture and flavor of the cake may be slightly different.

Q: Can I make this cake gluten-free?

A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Vegan Date and Walnut Cake