Date & Walnut Cake Recipe – Easy Whole Wheat Oat Cake

Last Updated on 2 months by Neha Deshmukh

Date & Walnut Cake Recipe – Easy Whole Wheat Oat Cake

Hey everyone! I’m so excited to share this recipe with you. It’s a Date & Walnut Cake that’s become a real favourite in my family – comforting, subtly sweet, and surprisingly easy to make. I first stumbled upon a version of this when I was looking for ways to use up some dates, and it’s been tweaked and perfected over the years. It’s the kind of cake that just feels like home.

Why You’ll Love This Recipe

This isn’t your average cake! It’s wonderfully moist thanks to the dates, packed with the goodness of whole wheat and oats, and has a lovely, nutty crunch from the walnuts. It’s perfect for a cozy afternoon tea, a simple dessert, or even a special occasion. Plus, it’s relatively easy to whip up, even if you’re not a seasoned baker. It’s a healthier take on a classic, without sacrificing any of the flavour.

Ingredients

Here’s what you’ll need to make this delicious Date & Walnut Cake:

• 1 1/4 cup oat milk (about 300ml)
• 25 pitted dates
• 1/2 cup oil (about 120ml)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (about 90g)
• 3/4 cup atta (whole wheat flour) (about 90g)
• 1 teaspoon cinnamon powder
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/4 cup oat milk (about 60ml) – extra for batter consistency
• 1/2 cup chopped walnuts (about 60g)

Ingredient Notes

Let’s talk ingredients! A few things make this cake special:

• Atta (Whole Wheat Flour): I love using atta because it adds a lovely nutty flavour and a slightly denser, more wholesome texture. It’s a staple in Indian baking, and really elevates this cake.
• Oat Milk: Oat milk keeps the cake incredibly moist and adds a subtle sweetness. You can use any plant-based milk, but oat milk is my go-to.
• Dates: Dates are the star of the show! They act as a natural sweetener, reducing the need for refined sugar, and they contribute to that amazing moistness. Make sure they’re nice and soft for easy blending.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, pour 1 1/4 cup of oat milk into a pan and warm it up gently. Add the pitted dates, cover the pan, and let them soak for about 20-30 minutes. This softens them up beautifully for blending.
2. Once the dates are softened, blend them with the warm oat milk until you have a super smooth paste. Set this aside.
3. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch baking pan. This prevents sticking – trust me, it’s important!
4. In a mixing bowl, combine the date paste, oil, and vanilla extract. Give it a good mix until everything is well combined.
5. In a separate bowl, sift together the all-purpose flour, atta, cinnamon powder, baking powder, baking soda, and salt. Sifting ensures everything is nicely combined and prevents lumps. Gently add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6. Now, gradually add the extra 1/4 cup of oat milk, a little at a time, until you achieve a thick batter consistency. It should be thick enough to hold its shape, but still pourable.
7. Fold in the chopped walnuts. This is the fun part!
8. Pour the batter into the prepared pan and sprinkle the top with a few extra walnut pieces.
9. Bake for 55-60 minutes. After about 30 minutes, loosely cover the pan with foil to prevent the top from browning too quickly.
10. Once baked, let the cake cool completely in the pan for at least 3-4 hours before slicing. This is crucial – it allows the cake to set properly.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
• Use a toothpick to check for doneness. Insert a toothpick into the center of the cake. If it comes out clean, it’s ready!
• Cooling is key. Seriously, don’t rush the cooling process. It makes all the difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the oil with vegan butter and use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) instead of regular eggs.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour. Make sure it’s a blend designed for baking!
• Spice Level: Add a pinch of cardamom or nutmeg to the dry ingredients for a warmer, more aromatic flavour. My grandmother always added a tiny bit of nutmeg!
• Festival Adaptations: For Diwali or Christmas, add a handful of chopped dried fruits like cranberries or raisins along with the walnuts.

Serving Suggestions

This cake is lovely on its own with a cup of chai, or you can serve it with a dollop of yogurt or a scoop of vanilla ice cream. It’s also delicious with a light dusting of powdered sugar.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

• Can I use other types of nuts instead of walnuts? Absolutely! Pecans, almonds, or even cashews would work beautifully.
• Can I make this cake without using Atta? What’s a good substitute? You can! Just use all-purpose flour instead. You could also try using spelt flour for a slightly nutty flavour.
• The cake is sticking to the pan, how can I prevent this? Make sure you grease and flour the pan thoroughly. You can also line the bottom with parchment paper.
• How can I tell if the dates are soft enough to blend? If they’re hard, soak them in warm water for a bit longer. They should be soft and pliable.
• Can this cake be frozen? If so, for how long? Yes! Wrap the cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.