This Espresso Date Cake is incredibly moist, with sweet dates and crunchy walnuts that make each bite a treat. Plus, that hint of espresso takes it to a whole new level!
I can’t resist sneaking an extra piece after dinner. It’s tempting to keep it all to myself, but sharing (sometimes) feels good too! ☕️❤️
What I love most is how easy it is to make. Just mix, bake, and enjoy the delicious aroma filling my kitchen. Perfect for coffee lovers like me!
Key Ingredients & Substitutions
Pitted Dates: Dates give the cake its moistness and natural sweetness. If you can’t find dates, try using dried figs or prunes as a substitute. They won’t be quite the same, but the texture will still be lovely!
Espresso Powder: This adds a rich coffee flavor. Don’t have espresso powder? Instant coffee granules can work as a substitute, but start with a little less since they can be stronger.
Walnuts: Crunchy and nutty, walnuts really enhance the cake. Pecans or almonds can be good alternatives if you prefer a different flavor or if someone has nut allergies.
Vegetable Oil: Oil keeps the cake moist, but melted butter is a great alternative if you want a richer flavor. Applesauce can work too if you’re looking for a lower-fat option.
How Do I Achieve the Perfect Cake Texture?
Getting that perfect moist texture is all about a few key steps. First, gently combine wet and dry ingredients. Overmixing can make the cake tough. Keeping the mixing light ensures a tender crumb.
- Cook the dates until soft and let them cool before mixing them with wet ingredients.
- Fold in the dry mixture until just combined. A few lumps are okay!
- Check your oven temperature to avoid over-baking; an oven thermometer can help ensure accuracy.
Following these steps will help you bake a wonderfully moist espresso date cake that everyone will love! Enjoy! 🍰
Irresistibly Moist Espresso Date Cake with Walnuts
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups pitted dates, chopped
- 1 cup water
- 1 tsp baking soda
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1 cup walnuts, roughly chopped (plus extra for topping)
Optional:
- Powdered sugar for dusting
Time Needed:
This delightful cake takes about 20 minutes to prepare and then 45-50 minutes to bake. After baking, allow some time for cooling—about 15 minutes in the pan and then on a wire rack until completely cool. So, in total, you’re looking at roughly an hour and a half before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour an 8-inch round cake pan to prevent the cake from sticking. You want it to come out easily when it’s done!
2. Make the Date Mixture:
In a small saucepan, bring the chopped dates and water to a boil. Once boiling, reduce the heat and let it simmer for about 5 minutes, or until the dates are nice and soft. Remove from heat and stir in the baking soda. Set this mix aside to cool down. It’s okay if it thickens up a bit—it’ll be delicious!
3. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, salt, and cocoa powder. Sifting helps to prevent lumps and keeps the cake light. Give it a good mix to combine!
4. Prepare the Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and espresso powder until it’s smooth and well combined. This mixture will give the cake its rich flavor and moisture.
5. Combine Ingredients:
Add the cooled date mixture to the wet ingredients and mix well until everything is nicely blended together. Then, gradually fold in the dry flour mixture until just combined. Be careful not to overmix! A few small lumps are perfectly fine.
6. Add the Walnuts:
Gently stir in the chopped walnuts. They add a wonderful crunch and nutty flavor that pairs beautifully with the dates and chocolate.
7. Bake the Cake:
Pour your batter into the prepared cake pan and smooth the top with a spatula. Sprinkle some extra walnut pieces on top if you’d like! Then, place it in the oven and bake for about 45-50 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs attached.
8. Cool and Serve:
After baking, let the cake cool in the pan for at least 15 minutes. Then, carefully transfer it to a wire rack to cool completely. For an extra touch, you can dust the cooled cake with powdered sugar before serving. It’s delicious with a cup of coffee or tea!
Enjoy your delicious, moist espresso date cake with walnuts! Perfect for any occasion or just a sweet treat at home. ☕️🍰
Can I Use Other Types of Nuts in This Cake?
Absolutely! If you’re not a fan of walnuts, feel free to substitute them with chopped pecans, almonds, or even hazelnuts for a different flavor. Just make sure to toast them slightly for extra crunch and aroma.
How Should I Store Leftover Cake?
To keep the cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze slices wrapped in plastic wrap for up to 2 months.
Can I Make This Cake Vegan?
Yes! You can substitute the eggs with flaxseed meal or unsweetened applesauce. Use a plant-based oil like coconut oil instead of vegetable oil, and make sure your cocoa powder is dairy-free!
Is This Cake Gluten-Free?
You can make a gluten-free version by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that your baking powder and other ingredients are gluten-free as well.
