This date and walnut cake is one my mother would lovingly bake for us growing up. It incorporates a lot of the flavors of the Middle East. The smell of this cake cooking for my own girls takes me right back to my childhood – I love how warm smells can bring us back to happy memories.
Muneeza’s Date and Walnut Cake Recipe
- 8 oz dates pitted
- ½ Cup walnuts crushed
- ¾ Cup gluten-free all purpose flour
- ½ Cup coconut oil melted
- ½ Cup coconut sugar
- 2 tsp arrowroot powder
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp vanilla powder or 1 tsp vanilla essence
- 5 Tbsp water
- 4 Tbsp chia egg see instructions below
Chia Egg Ingredients
- 2 Tbsp chia seeds
- 5 Tbsp water
- Heat your oven to 350 F on the bake setting.
- Cut the dates into very small pieces and sprinkle the baking soda on them, and mix well.
- Prep your chia egg recipe.
- Put about 5 Tbsp of water to soak the dates and soak them overnight (or a minimum of 4-5 hours).
- With a fork, press on the dates to mash them.
- Place the flour, baking powder, arrowroot flour into a bowl.
- Add the coconut sugar, coconut oil, and chia egg. Mix with a wooden spoon until a batter forms.
- Once the batter is ready, add the dates and walnuts and mix. Save one Tbsp of walnuts to sprinkle on top of the cake.
- Grease a baking dish or line with parchment paper. Pour in the batter and bake in a preheated oven for 5 minutes.
- Then pull the cake out of the oven briefly and sprinkle some more crushed walnuts on top.
- Return to the oven and bake at 350 F for 36-38 minutes
Chia Egg Instructions
- Add chia seeds to a small dish and top with water.
- Stir and let rest for 5 minutes to thicken…it should be a gel-like consistency and thick.
To your health & happiness,