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Soft & Fluffy Date & Walnut Cake. Dates add a nice caramel flavor and a rich chocolaty color to the cake.


1 mini

Total time

40 minutes






  • ¾ cup all purpose flour
  • ¼ cup whole wheat pastry flour ((or use 1cup of all purpose flour))
  • 1 tsp baking soda
  • a pinch Salt
  • 18 dates (Seedless)
  • ¾ cup milk
  • ½ cup brown sugar (- (increase to ¾cup if you want the cake sweeter))
  • ½ cup oil
  • 2 tbsps Walnuts Cashews (or - , finely chopped)


  1. Preheat the oven to 350°F. Lightly grease a mini bundt cake pan or a bundt cupcake cake pan or a 8" cake pan with cooking spray.
  2. Combine dates and milk in a microwaveable container and heat for 30~60seconds. Let the mixture cool a little, then grind into a smooth paste along with the sugar.
  3. In a mixing bowl, whisk together flour, baking soda and salt. Add the dates mixture, oil, chopped walnuts and mix well until combined.
  4. Pour into the prepared pan and bake for 20~22 minutes in mini bundt cake or cupcake pan or for 30~35 minutes in 8" round cake pan.
  5. Cool the cake in the pan for 5~10 minutes. Remove onto a cooling rack to cool completely.
  6. View the recipe instructions at Cook's Hideout

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