Espresso Date Cake with Walnuts

Introduction

The Espresso Date Cake with Walnuts is a sophisticated twist on the classic sticky toffee pudding or date loaf. This recipe transforms humble dates into a rich, moist, and deeply flavored dessert by incorporating a strong shot of espresso. The coffee notes enhance the caramel sweetness of the dates, while toasted walnuts provide a satisfying crunch and nutty depth. It’s a perfect cake for coffee lovers, ideal for afternoon tea, or served warm as an elegant dessert.

Ingredients

1 cup (175g) Medjool Dates, pitted and roughly chopped
1 cup (240ml) strong, hot Espresso or brewed coffee
1 teaspoon Baking Soda
1 ¾ cups (210g) All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
½ cup (113g) Unsalted Butter, softened
¾ cup (150g) Granulated Sugar
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
½ cup (60g) Walnuts, toasted and chopped

Step-by-step Preparation

Prepare the Dates and Oven (10 minutes): Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or an 8×8 square baking dish. In a medium bowl, combine the chopped dates and the hot espresso. Stir in the baking soda (it will bubble). Set this mixture aside for 10 minutes to allow the dates to soften and the flavors to meld.

Tip: Using very hot coffee is essential here, as it helps break down the dates into a soft pulp, ensuring the cake remains incredibly moist.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Date Mixture: Pour the entire date and espresso mixture into the butter mixture. Mix on low speed until just combined. The batter will look thin and slightly curdled, which is normal due to the high liquid content.
Finish the Batter: Gradually add the dry ingredients to the wet mixture, mixing only until streaks of flour disappear. Fold in the chopped walnuts using a spatula. Be careful not to overmix, as this can develop the gluten and result in a tough cake.
Bake (45–55 minutes): Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Tip: If the top browns too quickly, loosely tent the cake with aluminum foil for the last 10 minutes of baking.
Cooling: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information

This recipe yields approximately 10 servings. Each serving contains an estimated 320–350 calories, depending on the exact size and sugar content. The cake provides significant dietary fiber from the dates, which aids digestion, and healthy monounsaturated fats and Omega-3s derived from the walnuts. Dates are also a good source of potassium and magnesium.

Storage

The Espresso Date Cake stores exceptionally well. At room temperature, wrapped tightly in plastic wrap or stored in an airtight container, it will remain fresh for up to 3 days. Refrigerated, it will keep for up to one week. This cake also freezes beautifully; wrap slices individually and place them in a freezer bag for up to 3 months. Thaw overnight at room temperature. The cake is best served slightly warm, as the moisture and date flavor intensify when heated.

Conclusion

This Espresso Date Cake is truly a treat—moist, complex, and satisfying without being overly heavy. For an unforgettable dessert experience, serve slices warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream. A drizzle of homemade espresso caramel sauce takes this cake to the next level. For variations, try substituting pecans for walnuts, or adding a pinch of cinnamon or cardamom to the dry ingredients for an extra layer of warmth.