This easy vegan date nut cake is moist, fluffy, and packed with chewy dates and crunchy pecans and walnuts! So simple to make and the perfect sweet treat to bring to a potluck or bake sale. Gluten-free option.
Tired of making banana bread over and over again? Try this Vegan Date and Nut Cake instead. It’s moist yet light and fluffy and packed with dates and nuts. You could probably get away with calling this a vegan date and nut bread, or snack cake.
I love this date cake with a mix of pecans or walnuts and pistachios but you can use any nut you have in your baking pantry – or a mix of nuts and seeds. Think hazelnuts, pistachios, almonds, pumpkin seeds – anything you want! The batter is so wonderfully moist thanks to the addition of almond flour. I used AP flour for this and while I did not design this to be a gluten-free cake, you could totally change this by using a gluten-free flour mix of oat flour, almond flour, and potato starch.
This is one of those easy cake recipes you can make whenever there is a “cake emergency” – meaning your kids let you know they need to bring something to school the next day. Or you have spontaneous visitors and want to whip up something sweet and easy. As this cake travels really well, you can also bring it to any potluck or picnic. Everyone will love it so keep the recipe ready!
MORE VEGAN CAKE RECIPES
- Eggnog Pound Cake
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Peanut Butter Chocolate Marble Cake
- Lemon blueberry pound cake
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
Date Nut Cake
Ingredients
Wet Ingredients:
- 1 cup (250 ml) non-dairy milk such as almond, soy, coconut, or oat
- 2 tablespoons applesauce or non-dairy yogurt
- 1 teaspoon white or apple cider vinegar
- 1/4 cup (50 g) sugar use 1 tablespoon more if you like your cake sweeter
- 1/4 cup (60 ml) oil
- 1 teaspoon vanilla extract
- a few drops of almond extract optional
Dry Ingredients:
- 1 1/2 cup (187.5 g) flour I used all-purpose, you can also use a mix of all-purpose and whole wheat
- 1/4 cup (28 g) almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 - 3/4 cup (156 g) chopped nuts and seeds such as pecans walnuts, cashews, pumpkin seeds, sunflower seeds, raw pistachios (chop them small or crush in mortar pestle)
- 9 large dates chopped or use 12 small dates
To top:
- 2 tablespoons Chopped pecans
- 2 teaspoons sugar
Instructions
- In a bowl, mix all the wet ingredients. Mix until well combined and the sugar is well dissolved.
- In another bowl, add the flours, almond flour, nuts, baking powder, baking soda, salt and mix well.
- Then add in the dates and mix in.
- Transfer the dry to the wet mixture and mix until well combined.
- You should get a somewhat thick, muffin-like batter. If it is too thin, you can add in 1-3 tablespoons of more flour. If it is too thick, you can add in a few teaspoons of non-dairy milk and mix in.
- Line an 8 x 8-inch brownie pan or a 9 x 5-inch loaf pan with parchment. Transfer the batter to the pan. Even on the batter first with a spatula. Then top the batter with pecans and sugar.
- Bake at 350 degrees Fahrenheit (180c) for 30 minutes for the 8x8 inch brownie pan and 40 minutes or longer for a loaf fan.
- Check with a toothpick from the middle. It should come out clean. Else bake 5-10 mins longer.
- Cool in the pan for 10 minutes and remove from the pan. Let it cool for another 15-20 minutes before slicing.Store on the counter for the day and refrigerate in a closed container for upto 7 days
Notes
- To make this cake gluten-free, use a mix of 3/4 cup almond flour, 3/4 cup oat flour, and a 1/4 cup of potato starch. For the liquid, use half a cup of milk and half a cup of club soda.
- To make this without Oil, use 2 tbsp more applesauce and 2 tbsp non dairy milk
Nutrition
Ingredients:
- non-dairy milk and vinegar are mixed to create vegan buttermilk – this makes the cake super light
- I like to use apple sauce or non-dairy yogurt as a simple egg substitute
- white sugar is my sweetener of choice. You can use 1 tablespoon more if you like your cake sweeter
- as our fat we use oil – anything neutral-tasting works well
- vanilla extract – or vanilla paste or the seeds of 1 vanilla bean, if you want to splurge
- flour – I used all-purpose, you can also use a mix of all-purpose and whole wheat or go for my gluten-free option
- almond flour adds extra moisture
- a mix of baking powder and baking soda guarantees the perfect rise
- chopped nuts and seeds – pick what you have and like: pecans, walnuts, cashews, pumpkin seeds, sunflower seeds, raw pistachios
- dates: Medjool dates or regular small dates
- sprinkling the batter with chopped pecans and sugar makes for an extra pretty presentation
Tips:
- To make this cake gluten-free, use a mix of 3/4 cup almond flour, 3/4 cup oat flour, and a 1/4 cup of potato starch. For the liquid, use half a cup of milk and half a cup of club soda
- you could also turn these into muffins – they should take about 20 minutes to bake
- this cake also works really well with chopped dried figs or apricots instead of dates
How to make Vegan Nut Date Cake
In a bowl, mix all the wet ingredients. Mix until well combined and until the sugar is well dissolved.
In another bowl, add the flours, almond flour, nuts, baking powder, baking soda, salt and mix well.
Then add in the dates and mix in.
Transfer the dry to the wet mixture and mix until well combined.
You should get a somewhat thick, muffin-like batter. If it is too thin, you can add in 1-3 tablespoons of more flour. If it is too thick, you can add in a few teaspoons of non-dairy milk.
Line an 8 x 8-inch brownie pan or a 9 x 5-inch loaf pan with parchment. Transfer the batter to the pan. Even out the batter first with a spatula. Then top the batter with pecans and sugar.
Bake at 350 degrees Fahrenheit (180c) for 30 minutes for the 8×8 inch brownie pan and 40 minutes or longer for a loaf fan.
Check with a toothpick from the middle. It should come out clean.
Cool in the pan for 10 minutes and remove from the pan.
Let it cool for another 15-20 minutes before slicing. Then store on the counter for the day or refrigerate for up to 7 days.
can I make this date nut cake gluten-free?
To make this cake gluten-free, use a mix of 3/4 cup almond flour, 3/4 cup oat flour, and a 1/4 cup of potato starch. For the liquid, use half a cup of milk and half a cup of club soda.
Storage:
You can store this cake on the counter for one day at room temperature or refrigerate it for up to 7 days.
Sumeeta
What can I use instead of oat flour/ wheat flour or APF.
Richa
That’s too wide a question. What flours would you like to use?
Stacy
Hi Richa! I was craving a date and nut cake, and stumbled upon your recipe.
I made the oil free version, so added more coconut yogurt as instructed. I was short on sugar, so added a tablespoon of maple syrup, and used a mix of cashews and walnuts, and baked it in a loaf pan for 40 minutes.
It turned out beautifully! Who says you cannot make vegan loaves/cakes moist and decadent!
I look forward to trying more recipes from your blog!
Thank you, from Australia,
Stacy xx
Vegan Richa Support
exactly! thank you
SS
We made these in the weekend and it turned out delicious. Thank you for sharing the recipe.
Vegan Richa Support
thank you for your great feedback
Pri
Hey is there any substitute for club soda for gf version?
Vegan Richa Support
no – it needs the carbonation
Sydney
This is delicious! I cut the sugar in the cake to 1/8 of a cup and it was sweet enough for us, especially with the sprinkled sugar on top. I used Deglet Noor dates instead of the Mejool. Love the flavor of all the nuts combined with the dates! Fluffy, light and not too sweet. A real treat to savor and not feel guilt eating! 🙂
Vegan Richa Support
good to know, thankyou
AmbalaCakes
Delicious and healthy cake recipe
Vegan Richa Support
thank you =) 😊
Rita
This is so good! I have made it 3 times now, it really is a nice change from banana bread.
It is easy and fast to make, perfect for me!
Thank you Richa, I really enjoy your receipes.
Noella Gauthier
I absolutely love this! I’ve made it twice already and will continue to do so. I added more dates the second time. I love your recipes!
Vegan Richa Support
Awesome 😎
Liza
Absolutely wonderful!!! Made it today with whole wheat pastry flour. Soaked the dates in mix of couple spoons brandy and couple spoons hot water. Added fruit with the liquid. Also added drop of maple flavoring. As always, Rocha, your recipe is magic! Thank you.
Liza Loza
I apologize for for the auto correct Richa. My name frequently auto corrects to lizard.
Richa
No worries 🙂
Richa
Yum
Liza
I am wondering if it may also work well being soaked in some soy or coconut milk (cream 🙂 ) sweetened with a bit of agave syrup? I love this cake so much! Will be making a double batch tonight.
Jaimie
My partner has developed an almond intolerance. Any suggestions on how to substitute the almond flour? I saw that it provides additional moisture, so I’m hesitant to swap in an equal amount of all purpose flour. Thanks!
Richa
Any other nut flour like cashew. You can use all purpose flour here. Just make sure to chop or crush the other nuts well and they will provide the moisture
Danielle
This looks great, and the perfect size. I love dates! Thanks for all the variation (no oil, etc.) options you provide. This seems to me like a perfect fall or winter birthday cake recipe, and I think I will use it for a birthday this year.
Xtina
Looks delicious! I have a container of date pieces that were a substitution in my grocery order that I couldn’t use. How many cups of date pieces should I use?
Thanks!
Richa
3/4 cup
Xtina
Thanks!
Carol
Hi,
I love dates, my mom made a great dark date bread when I was a child.
I am going to use the yogurt instead of the applesauce, then instead of
the oil will use applesauce as a sub. I also might add a tablespoon of
molasses to darken it a bit, and, I am going to bake it in a loaf pan.
Great Recipe – Thank you so much, Richa!!
Richa
Yes molasses is a great addition!
Nicole Ong
Wow! Turned out amazing, perfect balance of sweetness, nuttyness and cakey. Definitely will be made again. Thanks for yet another great vegan recipe!
Vegan Richa Support
thanks for popping in
meena anada
Please suggest a substitute for potato starch.
Vegan Richa Support
tapioca