I took the classic British date and walnut loaf and gave it a vegan twist, with a rich, moist crumb packed with sweet dates and crunchy walnuts. This is the kind of cake that makes coffee walnut look almost too polite.

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I’m obsessed with this easy date and walnut cake because it lands somewhere between a British loaf cake and a coffee walnut cake, but heavier, stickier, and honestly more satisfying. I love how the dates melt into the crumb, giving it that deep, almost toffee-like bite without feeling fancy.

And the walnuts keep every slice chunky, nutty, and properly interesting. This is the kind of vegan cake I want on the counter all week, ready for thick slices with coffee, tea, or whatever I’m drinking.

Dense, moist, rich. But not fussy.

Just a seriously good loaf I keep coming back to.

Ingredients

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Dates bring sticky sweetness and make the cake feel cozy, not overly sugary.
Boiling water softens the dates, so they melt right into the crumb.
Bicarbonate of soda helps keep things light, not dense or stodgy.
Plain flour gives the cake its soft, everyday bake sale texture.
Baking powder adds a little lift, so you’re not eating a brick.
Sea salt makes the sweetness pop.
Basically, don’t skip it.
Brown sugar adds caramel notes and keeps the cake nicely moist.
Walnuts bring crunch, warmth, and that proper old-school cake vibe.
Neutral oil keeps it tender without stealing the spotlight.
Vanilla makes everything taste rounder and a bit more homemade.
Ground flaxseed adds structure, plus a little sneaky goodness.
Plant-based milk loosens the batter and keeps the crumb soft.

Ingredient Quantities

200 g pitted dates, roughly chopped

250 ml boiling water

1 tsp bicarbonate of soda

200 g plain flour

1 tsp baking powder

1/4 tsp fine sea salt

150 g light brown sugar, packed

100 g walnuts, roughly chopped

100 ml neutral vegetable oil

1 tsp vanilla extract

2 tbsp ground flaxseed

6 tbsp cold water

50 ml plant based milk (soy, oat, or almond)

How to Make this

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1. Preheat oven to 180°C (350°F). Grease and line a 23 x 12 cm loaf tin with parchment paper.

2. Put the chopped dates in a heatproof bowl, pour over the boiling water, stir in the bicarbonate of soda, and leave to soak for 10 minutes to soften.

3. In a large bowl whisk together the plain flour, baking powder, fine sea salt and light brown sugar until evenly combined.

4. Stir the roughly chopped walnuts into the dry mixture.

5. In a separate small bowl mix the ground flaxseed with 6 tablespoons cold water and set aside for 5 minutes to thicken.

6. Whisk the neutral vegetable oil, vanilla extract and plant based milk together, then add the thickened flax mixture and stir until homogenous.

7. Pour the wet ingredients into the dry ingredients and fold gently to combine, then fold in the soaked dates with their liquid so the batter becomes dense and evenly moistened.

8. Transfer the batter to the prepared loaf tin, smooth the top and tap the tin once on the counter to remove large air pockets.

9. Bake for 45 to 55 minutes or until a skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, loosely tent with foil.

10. Cool the cake in the tin for 10 to 15 minutes, then remove and cool completely on a wire rack before slicing and serving.

Equipment Needed

1. Oven
2. 23 x 12 cm loaf tin lined with parchment paper
3. Heatproof bowl
4. Large mixing bowl
5. Small bowl or ramekin
6. Whisk
7. Spatula or wooden spoon for folding
8. Wire cooling rack

FAQ

Can I use chopped dates straight from the bag or do they need soaking? Soak the chopped dates in the boiling water with bicarbonate of soda for 10 minutes to soften them and improve texture and flavor.

What is the purpose of the ground flaxseed and cold water? The ground flaxseed and cold water form a flax "egg" that binds the batter and adds moisture so no animal eggs are needed.

Can I substitute the plain flour to make this gluten free? Yes, use a 1-to-1 gluten free flour blend that contains xanthan gum and check the batter firmness, adding a little more plant milk if it seems too dry.

How do I tell when the cake is done? The cake is ready when a skewer inserted into the center comes out with only a few moist crumbs attached and the top springs back gently to the touch.

Should I toast the walnuts first? Toasting walnuts for 5 to 7 minutes in a dry pan or oven at 180 C improves their flavor and crunch but is optional.

How should I store or freeze the cake? Store cooled cake in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days. To freeze, wrap whole or sliced cake tightly and freeze for up to 3 months; thaw in the fridge or at room temperature.

Easy Date And Walnut Cake Recipe Substitutions and Variations

Dates: replace with 200 g dried figs or raisins, or 200 g prunes chopped; soak in the boiling water as written to plump them.
Walnuts: swap for equal amounts of pecans, almonds, or hazelnuts; toast lightly for more flavor.
Vegetable oil: use 100 ml melted coconut oil, light olive oil, or neutral melted butter substitute for a richer crumb.
Light brown sugar: substitute with 150 g granulated sugar plus 1 tbsp molasses, or 150 g coconut sugar for a deeper caramel note.

Pro Tips

1. Toast the walnuts lightly in a dry pan for 3 to 5 minutes until fragrant, then let them cool before chopping. This adds warmth and crunch and prevents them from drawing too much moisture from the batter.

2. After soaking the dates, give them a rough chop if any pieces are very large, and stir them into the batter with a gentle, but thorough, folding motion so they are evenly distributed. This keeps the loaf from having pockets of dry flour or big dense clumps of fruit.

3. Keep an eye on the oven in the last 10 minutes. If the top is taking on too much color, tent the tin loosely with foil to allow the center to finish baking without overbrowning the crust.

4. For best texture and easier slicing, let the loaf cool completely on a rack before cutting. If you want slices that hold together especially well, refrigerate the cooled loaf for an hour—it firms up and slices much cleaner.

Easy Date And Walnut Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

285.7

kcal

Equipment: 1. Oven
2. 23 x 12 cm loaf tin lined with parchment paper
3. Heatproof bowl
4. Large mixing bowl
5. Small bowl or ramekin
6. Whisk
7. Spatula or wooden spoon for folding
8. Wire cooling rack

Ingredients

200 g pitted dates, roughly chopped
250 ml boiling water
1 tsp bicarbonate of soda
200 g plain flour
1 tsp baking powder
1/4 tsp fine sea salt
150 g light brown sugar, packed
100 g walnuts, roughly chopped
100 ml neutral vegetable oil
1 tsp vanilla extract
2 tbsp ground flaxseed
6 tbsp cold water
50 ml plant based milk (soy, oat, or almond)

Directions

Preheat oven to 180°C (350°F). Grease and line a 23 x 12 cm loaf tin with parchment paper.
Put the chopped dates in a heatproof bowl, pour over the boiling water, stir in the bicarbonate of soda, and leave to soak for 10 minutes to soften.
In a large bowl whisk together the plain flour, baking powder, fine sea salt and light brown sugar until evenly combined.
Stir the roughly chopped walnuts into the dry mixture.
In a separate small bowl mix the ground flaxseed with 6 tablespoons cold water and set aside for 5 minutes to thicken.
Whisk the neutral vegetable oil, vanilla extract and plant based milk together, then add the thickened flax mixture and stir until homogenous.
Pour the wet ingredients into the dry ingredients and fold gently to combine, then fold in the soaked dates with their liquid so the batter becomes dense and evenly moistened.
Transfer the batter to the prepared loaf tin, smooth the top and tap the tin once on the counter to remove large air pockets.
Bake for 45 to 55 minutes or until a skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, loosely tent with foil.
Cool the cake in the tin for 10 to 15 minutes, then remove and cool completely on a wire rack before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.