If you love baking simple, wholesome cakes that taste incredible with a cup of black coffee, this Eggless Walnut and Dates Loaf is going to be your new favourite.
This recipe combines the natural sweetness of dates, the crunch of walnuts, and the warm depth of freshly brewed coffee. The result? A moist, rich, café-style loaf cake that’s perfect for breakfast, tea-time, or even as a healthier dessert option.
What makes this recipe truly special is how easy and beginner-friendly it is. You don’t need eggs, butter, or fancy equipment—just a bowl, a whisk, and basic pantry ingredients. This loaf is also a great alternative for anyone looking for eggless baking recipes, coffee-flavoured cakes, or quick walnut loaf cakes that come together in under an hour.
Why You Will Love This Walnut & Dates Loaf
- Completely Eggless – perfect for vegetarian baking
- Moist & Soft Texture – thanks to softened dates and yogurt
- Deep Coffee Flavour – pairs beautifully with walnuts
- Wholesome & Filling – great for snack boxes and tea-time
- Easy One-Bowl Recipe – minimal effort, bakery-style results
If you enjoy recipes like coffee walnut cake, date cake, or tea loaf, this one checks all the boxes.
Recipe: Eggless Walnut & Dates Loaf (With Coffee)
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Total Time: ~1 hour
Serves: 10–12 slices
Difficulty: Easy
Ingredients
- 200 g (1 ⅓ cups) pitted dates, roughly chopped
- 150 ml (½ cup + 2 tbsp) hot coffee
- 1 teaspoon baking soda
- 100 ml (⅓ cup + 4 tsp) olive oil or neutral oil (sunflower/rapeseed)
- 130 g (⅔ cup) brown sugar
- 80 g (⅓ cup) Greek yogurt
- 1 teaspoon vanilla extract
- 250 g (2 cups + 2 tsp) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 90 g (¾ cup) walnuts, roughly chopped + extra for topping
Instructions
1. Soak the Dates
In a large mixing bowl, add chopped dates, baking soda, hot coffee, and oil.
Stir and let it sit for 15 minutes. This softens the dates and helps create a moist texture.
2. Prep the Oven
Preheat to 175°C (350°F).
Grease a 1-pound loaf pan and line it with parchment paper, leaving an overhang.
3. Mix Wet Ingredients
Add brown sugar, yogurt, and vanilla to the date mixture.
Whisk until smooth.
4. Mix Dry Ingredients
In another bowl, whisk flour, baking powder, salt, and chopped walnuts.
5. Combine
Fold the dry ingredients into the wet mixture using a spatula.
Mix only until the flour disappears—do not overmix.
6. Assemble
Pour the batter into the loaf pan.
Smooth the top and add whole walnuts for garnish.
Place the loaf pan on a baking sheet for even baking.
7. Bake
Bake for 45–55 minutes until golden and cooked through.
Check at 45 minutes—use a toothpick; it should come out clean with a few crumbs.
8. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Storage Instructions
- Room temperature: Up to 5 days in an airtight container.
- Refrigerator: Up to 7 days.
- Freezer: Slice, wrap well, and freeze for up to 1 month.
- To thaw: Leave at room temp for a few hours.
Serving Suggestions
- Slice and enjoy with black coffee, masala chai, or warm milk
- Spread a little peanut butter, cream cheese, or butter
- Warm the slice for 10 seconds for an extra soft bite
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