Israeli Date Walnut Cake: A Vegan Delight for Your Senses

Allergens

Nuts (Walnuts), Soy (optional dairy-free yogurt)

Ingredients

• 2 cups pitted dates, chopped
• 1 cup walnuts, coarsely chopped
• 1/4 cup coconut oil, melted
• 1/3 cup almond milk
• 2 cups all
• purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp ground cardamom
• 1 1/2 cups coconut sugar
• 1/3 cup agave nectar
• 2 tbsp lemon zest
• 1/3 cup applesauce
• 1 cup dairy
• free yogurt, for serving (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a saucepan over medium heat, combine the dates and 1 cup of water. Cook until the dates are soft and the mixture is slightly thickened, about 5 minutes. Remove from heat and let cool.
3. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and cardamom.
4. In another bowl, combine the melted coconut oil, almond milk, coconut sugar, agave nectar, lemon zest, and applesauce. Mix well.
5. Add the cooled date mixture to the wet ingredients and stir until combined. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
6. Fold in the walnuts, reserving a few for garnish. Transfer the batter to the prepared cake pan and smooth the top.
7. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
8. Slice the cake into 6 pieces and serve with dairy free yogurt, if desired.

Chef’s Insight

The combination of dates and walnuts creates a perfect balance of sweetness and richness, while the spices add depth to this already delicious cake.

Notes

This recipe is perfect for a vegan, dairy-free diet and can be easily adapted to gluten-free.