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This incredibly moist date and walnut cake is simple to make, using mostly pantry staples. It’s completely eggless and dairy-free, making it the perfect companion for your afternoon tea!
Preparation Time:
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour
Ingredients:
Pitted dates: 200 g (1 ⅓ cups), roughly chopped
Hot coffee: 150 ml (⅗ cup)
Baking soda: 1 teaspoon
Olive oil: 100 ml (⅖ cup), or neutral oil like sunflower or rapeseed oil
Dark muscovado sugar: 130 g (⅗ cup)
Vegan Greek-style yogurt: 80 g (⅓ cup), or vegan sour cream or skyr
Vanilla extract: 1 teaspoon
All-purpose flour: 250 g (2 cups + 2 teaspoons)
Baking powder: 1 tablespoon
Sea salt: ¼ teaspoon
Walnuts: 90 g (¾ cup), roughly chopped, plus extra for garnish
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