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
Date Nut Cake
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.
Servings: 12
Calories: 224kcal
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
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In a bowl, mix all the wet ingredients. Mix until well combined and the sugar is well dissolved.
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In another bowl, add the flours, almond flour, nuts, baking powder, baking soda, salt and mix well.
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Then add in the dates and mix in.
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Transfer the dry to the wet mixture and mix until well combined.
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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.
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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.
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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.
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Check with a toothpick from the middle. It should come out clean. Else bake 5-10 mins longer.
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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
Nutrition Facts
Date Nut Cake
Amount Per Serving
Calories 224
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 148mg6%
Potassium 164mg5%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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.
