Easy Gluten Free Date Walnut Cake Recipe | Moist & Nutty
This Gluten Free Date Walnut Cake is the ultimate comfort dessert. It’s a dense, moist, and deeply flavorful cake that relies on the natural sweetness of dates and the earthy crunch of toasted walnuts. Whether you call it a date nut loaf or a holiday cake, this recipe is a guaranteed crowd-pleaser.
❤️ Recipe Summary
This recipe focuses on texture. By soaking the dates in boiling water first, we create a soft, jam-like consistency that keeps the gluten-free sponge from ever becoming dry or crumbly. It’s naturally rich and pairs perfectly with a cup of tea.
Table of Contents
A Note From My Kitchen
I first made this cake for a Tu B’Shevat celebration, but it quickly became a year-round staple. The smell of dates and cinnamon wafting through the house is simply irresistible. It’s one of those rare cakes that actually tastes better the next day!
Ingredient Notes:
- Dates: Medjool dates are best for their caramel-like flavor and soft texture.
- Walnuts: Fresh, toasted walnuts provide the best crunch.
- GF Flour: Use a 1:1 measure-for-measure gluten-free flour blend.
- Boiling Water: Essential for softening the dates and activating the baking soda.
- Egg: Use large size egg.
- Brown sugar: You can use brown sugar or coconut sugar.
- Binder:You must add binder (Xanthan gum) , 1 teaspoon.
How to Make a Gluten Free Date Nut Cake (Step-By-Step)
- Prep Dates: Chop the dates and soak them in boiling water with a teaspoon of baking soda.
- Cream Butter: Beat butter and sugar until light and fluffy.
- Mix Wet & Dry: Add eggs one at a time, then alternate adding your GF flour and the cooled date mixture.
- Fold in Nuts: Gently stir in the chopped walnuts.
- Bake: Pour into a prepared loaf or cake pan and bake until a toothpick comes out clean.
Tips For Success
- Don’t Skimp on the Soak: Let the dates sit for at least 10–15 minutes until they are mushy.
- Room Temp Eggs: This ensures the batter emulsifies perfectly without curdling.
- Toast the Walnuts: A quick 5-minute toast in the oven before adding them to the batter triples the flavor!
Frequently Asked Questions:
Q: Can I use different nuts? A: Absolutely! Pecans work wonderfully if you don’t have walnuts on hand.
Q: Is this cake dairy-free? A: You can easily make it dairy-free by substituting the butter with a neutral oil.
Love This Recipe?
Please leave a rating below and let me know how it turned out!
Gluten Free Date Nut Cake
Equipment
- 9-inch Loaf Pan or Round Cake Pan
- Mixing Bowls
- Electric Hand Mixer
Ingredients
- 1 ½ cups Medjool dates, pitted and chopped
- 1 cup Boiling water
- 1 tsp Baking soda
- ½ cup Butter, softened
- ¾ cup Brown sugar
- 1 Large egg
- 1 ½ cups Gluten-free 1:1 baking flour
- 1 cup Walnuts, roughly chopped
- 1 tsp Vanilla extract
- ½ tsp Salt
Instructions
- Soak: Pour boiling water and baking soda over chopped dates. Let sit for 15 mins.
- Cream: Beat butter and sugar. Add the egg and vanilla.
- Combine: Fold in the date mixture (including the water) and the flour blend.
- Fold: Stir in the walnuts.
- Bake: Bake at 350F for 45–50 minutes.
Notes
- Storage: This cake stays incredibly moist for days. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: You can freeze the entire loaf or individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
- Date Selection: Medjool dates are preferred because they are “meaty” and sweet. If using smaller Deglet Noor dates, ensure they are soaked well as they tend to be firmer.
SPECIAL NOTE
This cake is often celebrated during the “New Year for Trees,” but its earthy, wholesome flavor makes it perfect for any winter morning. For a professional bakery finish, brush the top of the warm cake with a little bit of apricot jam or honey to give it a beautiful, sticky glisten that highlights the toasted walnuts.
Nutrition
Per Serving (1 Slice – based on 10 slices per loaf)
| Nutrient | Amount |
| Calories | 315 kcal |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 190mg |
| Total Carbs | 44g |
| Dietary Fiber | 4g |
| Sugars | 31g |
| Protein | 5g |
Nutrition Disclaimer
Disclaimer: Nutritional facts are provided as a courtesy and are only estimates. The accuracy of the nutritional information for any specific recipe is not guaranteed, as many factors—such as the specific brand of gluten-free flour blend, the size of the dates, and the type of walnuts used—can change the final count. For the most accurate results, we recommend using an online nutrition calculator with the exact ingredients you are using.
