Savor the rich flavors of this moist walnut cake, perfect for pairing with your afternoon tea or coffee. This easy-to-make cake combines the natural sweetness of chopped dried fruits with the crunch of walnuts, all bound together in a dairy-free and eggless batter. It’s a wholesome treat that uses mostly pantry staples, making it as convenient as it is delicious.
Why You’ll Love This: This cake is wonderfully versatile and caters to various dietary preferences, being both dairy-free and eggless. The infusion of hot coffee enhances the fruity sweetness and complements the nutty texture of the walnuts, creating a depth of flavor that’s both comforting and indulgent.
Perfect Occasion: Ideal for a casual brunch, an elegant tea party, or as a thoughtful homemade gift. It’s also great for serving at gatherings where dietary restrictions are considered, ensuring everyone can enjoy a slice without compromise.
Decoration Tips: For a rustic yet elegant finish, top the cake with whole walnuts before baking. After cooling, a light dusting of powdered sugar or a drizzle of dairy-free glaze can add a touch of sweetness and make it visually appealing.
Ingredients:
- 200 g (1 ⅓ cups) roughly chopped pitted dried fruits, like dates
- 150 ml (⅗ cup) hot coffee
- 1 teaspoon baking soda
- 100 ml (⅖ cup) olive oil, or another neutral oil such as sunflower or rapeseed
- 130 g (⅗ cup) dark muscovado sugar
- 80 g (⅓ cup) vegan Greek-style yogurt, or vegan sour cream or skyr
- 1 teaspoon vanilla extract
- 250 g (2 cups + 2 teaspoons) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 90 g (¾ cup) roughly chopped walnuts, plus extra for garnish
Instructions:
- Soak the Dried Fruits: In a large mixing bowl, combine the chopped dried fruits, baking soda, hot coffee, and olive oil. Stir and let sit for 15 minutes.
- Prepare the Pan: Preheat the oven to 175°C (350°F). Grease a 1-pound loaf pan with oil or vegan butter and line it with a parchment paper sling, leaving an overhang on the sides.
- Mix Wet Ingredients: To the bowl with the soaked dried fruits, add the brown sugar, yogurt, and vanilla. Whisk well to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and chopped walnuts.
- Combine and Bake: Gently fold the dry ingredients into the wet using a spatula, just until no streaks of flour remain—avoid overmixing. Transfer the batter to the prepared pan, smoothing the top. Decoratively place some whole walnuts on top if desired. Bake on a middle rack for 45-55 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
- Storage: Wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days. To freeze, slice the cake and separate slices with parchment paper, then wrap well or place in a sealed container for up to a month.
Enjoy this dairy-free walnut cake as a delightful treat that combines ease of preparation with sophisticated flavor!
