Healthy Date and Walnut Cake

 If you’re looking for a healthy snack cake or dessert, you need to try this date and walnut cake. With only 6 main ingredients this cake is simple to throw together and has a delicious caramel flavor!

This date and walnut cake is perfect if you’re looking to make something to satiate that sweet tooth but not overdue it. There is no refined sugar or liquid sweetener in this cake recipe. The sweetness come solely from the dates (and the chocolate drizzle if using). And in my opinion is ideal.

The date cake is super versatile with its ingredients. Any type of neutral oil or melted butter works here. You can use the type of milk of your choosing. For the flour I would recommend using all purpose flour if you don’t have oat flour. Or you can make your own oat flour by pulsing your oats until they resemble a flour consistency.

The chocolate drizzle I used in this recipe is highly recommended. If your watching your carbs and sugar intake, simply use a sugar free chocolate chip like Lily’s. If you like this recipe you will love my 3 Ingredient Chocolate Cake (also made with dates) or my Healthy Orange Carrot Cake.

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healthy date and walnut cake

prep time: 5minutes mins

cook time: 40minutes mins

total time: 45minutes mins

If you're looking for a no refined sugar dessert you need to try this healthy date and walnut cake. With only 6 main ingredients this cake is simple to throw together and has a delicious caramel flavor!

equipment

• 8 inch round cake pan
• Large mixing bowl
• Wire rack
• mini food processor

ingredients

• 1½ cups dates, pitted
• 1⅓ cups milk, warmed
• 1/4 cup almond butter
• 4 tbs olive oil
• 1¼ cups oat flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup walnuts, chopped

chocolate drizzle:

• 1/2 cup dark chocolate chips
• 1 tsp olive oil

instructions

• Preheat oven to 350℉. Line an 8 inch round cake pan or 8×8 inch square pan, with parchment paper.
• Soak the pitted dates in the warm milk for 30 minutes. In a mini food processor, pulse together the dates and milk until smooth.
• In a large bowl, add in the date mixture, almond butter, oil and mix until combined. Then add in the oat flour, baking powder, cinnamon, salt and mix until incorporated. Transfer batter to cake pan and spread out evenly. Sprinkle with chopped walnuts and bake for 40 minutes or until toothpick comes out clean. Transfer to wire rack and allow to cool completely.

chocolate drizzle:

• In a mini pot, on low heat, add in the chocolate chips, oil and mix together until chocolate has melted, stirring constantly. Drizzle chocolate on top of your cake.

notes

1. Store leftovers in an airtight container. 
2. Any milk works in this recipe.
3. Any neutral oil or melted butter works in this recipe.
4. Any nut or seed butter works in this recipe.
5. I use Lily’s sugar free chocolate chips to keep this low sugar.
6. All purpose flour may be substituted for the oat flour. I haven’t tried it with almond flour, so I cannot say for sure.

nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 271mg | Potassium: 255mg | Fiber: 3g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 0.1mg | Calcium: 164mg | Iron: 1mg

author: Stella Drivas