Ingredients
150g (1 cup) chopped pitted dates
180ml (3/4 cup) freshly brewed hot espresso
1/2 teaspoon baking soda
120g (1 cup) all-purpose flour or gluten-free blend
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
100g (1/2 cup) coconut sugar or brown sugar
80ml (1/3 cup) olive oil or melted butter
1 teaspoon vanilla extract
80g (2/3 cup) chopped walnuts, plus extra for topping
Instructions
Preheat the oven to 175°C (350°F). Grease or line a 20cm (8-inch) round cake pan.
Combine chopped dates and hot espresso in a bowl. Stir in baking soda and let sit for 10–15 minutes.
In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, whisk eggs and sugar until frothy. Add olive oil and vanilla extract, whisking to combine.
Add the date-espresso mixture to the wet ingredients and mix well.
Gently stir in the dry ingredients until just combined. Fold in the chopped walnuts.
Pour the batter into the prepared pan and sprinkle extra walnuts on top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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