If you’re craving dessert but want to keep it wholesome, this Healthy Date and Walnut Cake is just what you need. Naturally sweetened with dates instead of refined sugar, this cake delivers a deep caramel-like flavor while staying nutritious.
With just six main ingredients and minimal prep, it’s a wholesome cake recipe that works equally well for weekday baking, weekend get-togethers, or as a wholesome snack. The chopped walnuts bring crunch, while the optional dark chocolate drizzle takes it over the top.
This isn’t your typical rich, heavy cake it’s a lighter, guilt-free option that satisfies sweet cravings without leaving you sluggish.
Table of Contents
Print Recipe
Healthy Date and Walnut Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a cake pan with parchment paper.
- Soak pitted dates in warm milk for 30 minutes. Blend in a mini food processor until smooth.
- In a large bowl, combine date mixture, almond butter, olive oil, and egg. Stir until smooth.
- Stir in oat flour, baking powder, cinnamon, and salt. Mix until just combined.
- Fold in chopped walnuts. Spread batter evenly into the prepared pan.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Optional drizzle: melt chocolate chips and olive oil in a small pot over low heat, stirring constantly. Drizzle over cooled cake before serving.
Notes
Why You’ll Love This Healthy Date and Walnut Cake
- Naturally Sweetened Dates provide natural caramel flavor without refined sugar.
- Nutty & Satisfying Walnuts add crunch and heart-healthy fats.
- Wholesome Ingredients Made with oat flour, almond butter, and olive oil.
- Quick & Easy Ready in under an hour with simple steps.
- Versatile Enjoy plain, with chocolate drizzle, or even topped with yogurt.
Equipment You’ll Need
- 8-inch round cake pan (or 8×8 inch square pan)
- Large mixing bowl
- Mini food processor To blend soaked dates into a smooth paste
- Wire rack For cooling the cake evenly
Ingredients for healthy walnut dessert
Cake
- 1½ cups dates, pitted
- 1⅓ cups milk, warmed
- ¼ cup almond butter
- 4 tbsp olive oil
- 1 large egg
- 1¼ cups oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup walnuts, chopped
Chocolate Drizzle (Optional)
- ½ cup dark chocolate chips
- 1 tsp olive oil
Step-by-Step Instructions
- Prep the Oven & Pan
Preheat oven to 350°F (175°C). Line your cake pan with parchment paper for easy removal. - Soak & Blend Dates
Place pitted dates in warm milk and soak for 30 minutes. Blend in a mini food processor until smooth. - Mix Wet Ingredients
In a large bowl, combine the date mixture, almond butter, olive oil, and egg. Stir until smooth.
- Add Dry Ingredients
Stir in oat flour, baking powder, cinnamon, and salt. Mix until just combined don’t over mix. - Fold in Walnuts
Gently mix in chopped walnuts. Spread batter evenly into your prepared pan. - Bake
Bake for 40 minutes, or until a toothpick comes out clean. Cool on a wire rack. - Chocolate Drizzle (Optional)
Melt chocolate chips and olive oil in a small pot over low heat, stirring constantly. Drizzle over cooled cake before serving.
Nutrition Benefits (Per Serving – 8 slices, approximate)
| Nutrient | Amount | Why It’s Good |
|---|---|---|
| Calories | ~280 kcal | A balanced, lighter dessert option |
| Protein | 5 g | From eggs, walnuts, and oat flour |
| Carbohydrates | 35 g | Naturally sweet from dates |
| Fiber | 4 g | High-fiber dates and oats |
| Fat | 13 g | Healthy fats from olive oil & walnuts |
| Sugar | Natural | No refined sugar, only date sweetness |
Variations for oat flour cake
- Vegan-Friendly: Replace egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Nut-Free: Swap almond butter for sunflower seed butter.
- Extra Flavor: Add orange zest for brightness.
- Topping Swap: Use Greek yogurt instead of chocolate drizzle for a lighter option.
Serving Suggestions
- Serve warm with a scoop of vanilla yogurt or cream.
- Pair with coffee or chai tea for a cozy afternoon snack.
- Dress it up with fresh berries for a more elegant presentation.
- Slice into squares and pack for a healthy lunchbox treat.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 2 months.
- Reheat: Microwave for 15–20 seconds to bring back moisture.
FAQs: date-sweetened cake
Can I make this without a food processor?
Yes, just mash soaked dates with a fork, though texture will be less smooth.
Can I substitute oat flour?
Yes, whole wheat flour or almond flour work as alternatives.
Is this cake diabetic-friendly?
It’s lower glycemic than refined sugar desserts, but portion control is still important.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase baking time slightly.
Can I skip the chocolate drizzle?
Absolutely, the cake is naturally sweet and delicious on its own.
Conclusion
This Healthy Date and Walnut Cake is proof that dessert doesn’t need refined sugar to taste amazing. With dates for sweetness, walnuts for crunch, and oat flour for a wholesome base, it’s a cake that’s as nourishing as it is delicious.
Perfect for family baking, tea-time snacking, or guilt-free indulgence, this cake will quickly become a regular in your recipe rotation.
For more wholesome desserts, try our Pumpkin Oatmeal Cookies or Blueberry Protein Pancakes.
Follow Kenz Recipes on Facebook for more delicious ideas, behind-the-scenes baking, and quick meal tips.