Description
A rich and moist espresso date cake featuring walnuts, perfect for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
- 1 cup espresso powder
- 1 cup Medjool dates, pitted
- 1 1/2 cups all-purpose flour (or almond flour for gluten-free)
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup chopped walnuts (or sunflower seeds for nut-free)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a food processor, blend the Medjool dates until they form a thick paste.
- In a large bowl, whisk together the all-purpose flour, espresso powder, baking powder, baking soda, and salt.
- In another bowl, combine the date paste, granulated sugar, vegetable oil, and eggs, then whisk vigorously.
- Slowly add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with ice cream or coffee for an extra indulgence.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, espresso, dessert, walnuts, date cake, baking
