Can I use regular flour instead of oat flour?

Absolutely! All-purpose flour works as a direct 1:1 substitution. The cake will have a slightly different texture but will still be delicious. If you're looking for a gluten-free alternative, a good quality 1:1 gluten-free flour blend will also work well.

My dates are very dry. Will they still work in this recipe?

Dry dates can definitely still work, but they'll need a bit more help. Increase the soaking time to 45-60 minutes in hot (not just warm) milk. You might also want to chop them before soaking to help them soften more quickly. The goal is to get them soft enough to blend into a smooth paste.

Can I make this cake without a food processor?

Yes, though it requires a bit more effort. After soaking, mash the dates thoroughly with a fork until you achieve a paste-like consistency. Alternatively, you can use a blender, though you might need to add a little more milk to get things moving and then reduce the milk in the recipe accordingly.

Why is my cake coming out too moist or undercooked in the center?

This is usually due to either not baking long enough or variations in date moisture content. Different varieties of dates contain different amounts of moisture, which can affect baking time. If using particularly moist dates, you might need to extend baking time by 5-10 minutes. Always use the toothpick test - it should come out clean with perhaps a few moist crumbs, but no wet batter.

Healthy Date and Walnut Cake Recipe

Description

A healthy and wholesome date and walnut cake with a touch of natural sweetness from dates, combined with warm spices and topped with a luscious chocolate drizzle. Perfect for a guilt-free dessert or snack.

Ingredients

Units Scale

For the Cake:

- 1 1/2 cups dates, pitted
- 1 1/3 cups milk, warmed
- 1/4 cup almond butter
- 4 tbs olive oil
- 1 1/4 cups oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup walnuts, chopped

For the Chocolate Drizzle:

1/2 cup dark chocolate chips
1 tsp olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare the pan: Preheat oven to 350℉. Line an 8-inch round cake pan or an 8×8-inch square pan with parchment paper.
Soak dates: Soak the pitted dates in the warm milk for 30 minutes. In a mini food processor, pulse together the dates and milk until smooth.
Prepare the batter: In a large bowl, add the date mixture, almond butter, oil, and mix until combined. Then add the oat flour, baking powder, cinnamon, salt, and mix until incorporated.
Assemble and bake: Transfer the batter to the prepared cake pan and spread it out evenly. Sprinkle with chopped walnuts and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and allow it to cool completely.
Prepare the chocolate drizzle: In a mini pot over low heat, add the chocolate chips and oil. Stir constantly until the chocolate has melted. Drizzle the chocolate over the cake.

Notes

Store leftovers in an airtight container.
Any type of milk works in this recipe.
Any neutral oil or melted butter can be substituted.
Any nut or seed butter works in this recipe.
Use Lily’s sugar-free chocolate chips to keep this recipe low sugar.
All-purpose flour can be substituted for the oat flour. Almond flour has not been tested, so results may not be guaranteed.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg