Ingredients
Scale
- 150g chopped pitted dates
- 180ml brewed hot espresso
- 120g all-purpose flour or gluten-free blend
- 100g coconut sugar or brown sugar
- 80ml olive oil or melted butter
- 2 large eggs
- 80g chopped walnuts
Instructions
- Preheat your oven to 175°C (350°F). Grease or line an 8-inch round cake pan.
- In a bowl, mix chopped dates with hot espresso and baking soda; let sit for 10-15 minutes.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk eggs and sugar until frothy, then add olive oil and vanilla extract.
- Combine the date-espresso mixture with the wet ingredients; mix well.
- Fold in the dry ingredients until just combined, then gently mix in walnuts.
- Pour batter into the prepared pan and top with extra walnuts.
- Bake for 30-35 minutes until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg