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By Emily Leary. Published Jan 31, 2015 Modified Apr 1, 2021. 589 words. About 3 minutes to read this article. Green ad links may earn me a small fee at no extra cost to you.

Vegan date and walnut cake

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This vegan date and walnut cake has a great texture and is delicious sliced, slathered with plant-based spread and enjoyed with a cup of hot tea. Bliss.

Overhead shot of Vegan date and walnut cake served on a white plate with a mummy too logo in the lower-left corner

There are no unusual ingredients in this cake, so you won't need to visit your specialist health store or trawl online to make it.

Overhead shot of  a hand holding a Vegan date and walnut cake served on a marble plate with a mummy too logo in the lower-left corner

The recipe is adapted from a classic Date and Walnut Teabread recipe, featured in Great British Cooking. It's made with tea, lemon zest, dates, walnuts, flour and sugar, but instead of butter, you'll use vegan margarine, and instead of eggs, you'll use mashed bananas.

Overhead shot of vegan date teabread served in a marble board with a mummy too logo in the lower-left corner

The result is a wonderfully flavoursome cake with a great texture that makes it perfect for slicing. The dark muscovado sugar and dates lend caramel tones to the cake, while the walnuts bring a warm, sweet, creamy crunch.

Overhead shot of  a hand holding a Vegan cake slice served on a white plate with a mummy too logo in the lower-left corner

This is the perfect cake to make for a coffee morning if you need to cater for plant-based diets. Here's how to make it.

Ingredients

  • 100 g (3.5 oz) stoned dates chopped
  • 1/2 tsp bicarbonate of soda
  • 1/2 lemon zest, finely grated
  • 100 ml (3.4 floz) hot tea
  • 40 g (1.4 oz) vegan margarine plus extra for greasing
  • 70 g (2.5 oz) dark muscovado sugar
  • 1 ripe banana mashed
  • 125 g (4.4 oz) self-raising flour
  • 25 g (0.9 oz) walnuts chopped (plus extra halves to decorate)

Equipment

  • Weighing scales
  • Measuring spoons
  • Measuring jug
  • Kitchen knife
  • Chopping board
  • 2 mixing bowls
  • Electric whisk
  • Wooden spoon
  • Fork
  • 1 lb loaf tin
  • Baking paper
  • Wire cooling rack

Instructions

Preheat the oven to 180C (160C fan, 350F).

Put the dates, bicarbonate of soda and lemon rind in a bowl.

Overhead shot of a dates, bicarbonate of soda and lemon rind in large clear bowl

Add the hot tea. Leave to soak for 10 minutes, until soft.

Overhead shot of a dates, bicarbonate of soda and lemon rind with tea in large clear bowl

Put the margarine and sugar in a bowl.

Overhead shot of a dates, bicarbonate of soda and lemon rind soaked in tea in large clear bowl

Whisk until light and fluffy - some plant margarines whip better than others, so don't worry if it's a bit liquid.

Overhead shot of margarine and sugar in a large clear bowl

Add the mashed bananas.

Overhead shot of whipped margarine and sugar in a large clear bowl

Stir through.

Overhead shot of whipped margarine mix topped mashed bananas in a large clear bowl

Add the soaked date mixture and mix.

Overhead shot of banana mix in a large clear bowl

Add the flour.

Overhead shot of soaked date mixture and banana mix in large bowl

Fold through.

Overhead shot of soaked date mixture, banana mix, and flour in clear bowl

Add the walnuts.

Overhead shot of soaked date mixture and banana mix in a large bowl

Gently fold through.

Overhead shot of fruit mixture and flour in a large bowl

Grease a 1 lb loaf tin and line the base with non-stick baking paper and spoon the mixture into it, levelling off. Top with the walnut halves in a line down the centre.

Overhead shot of plant based mix in a large bowl

Bake for 35-40 minutes or until risen, firm and golden brown.

Overhead shot of teabread mix and walnuts in a large bowl

Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.

Transfer to a board.

Overhead shot of teabread mix and walnuts in a large bowl

Slice and enjoy!

Overhead shot of teabread mix topped with walnut halves in a white loaf tin
Overhead shot of walnut and date teabread in a white loaf tin
Overhead shot of vegan teabread served in a marble board with a mummy too logo in the lower-left corner
Overhead shot of vegan teabread slices served in a marble board with a mummy too logo in the lower-left corner

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5 from 1 vote

Vegan date and walnut cake

This vegan date and walnut cake has a great texture and is delicious sliced, slathered with plant-based spread and enjoyed with a cup of hot tea. Bliss.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: cakes and bakes
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: date and walnut cake, Vegan date and walnut cake, Vegan date and walnut loaf
Servings: 12 slices
Calories: 126kcal
Author: Emily Leary

Ingredients

  • 100 g (3.5 oz) stoned dates chopped
  • 1/2 tsp bicarbonate of soda
  • 1/2 lemon zest, finely grated
  • 100 ml (3.4 floz) hot tea
  • 40 g (1.4 oz) vegan margarine plus extra for greasing
  • 70 g (2.5 oz) dark muscovado sugar
  • 1 ripe banana mashed
  • 125 g (4.4 oz) self-raising flour
  • 25 g (0.9 oz) walnuts chopped (plus extra halves to decorate)

Equipment

  • Weighing scales
  • Measuring spoons
  • Measuring jug
  • Kitchen knife
  • Chopping board
  • 2 mixing bowls
  • Electric whisk
  • Wooden spoon
  • Fork
  • 1 lb loaf tin
  • Baking paper
  • Wire cooling rack

Instructions

  • Preheat the oven to 180C (160C fan, 350F).
  • Put the dates, bicarbonate of soda and lemon rind in a bowl.
  • Add the hot tea. Leave to soak for 10 minutes, until soft.
  • Put the margarine and sugar in a bowl. Whisk until light and fluffy - some plant margarines whip better than others, so don't worry if it's a bit liquid.
  • Add the mashed bananas. Stir through.
  • Add the soaked date mixture and mix.
  • Add the flour and fold through.
  • Gently fold in the walnuts.
  • Grease a 1 lb loaf tin and line the base with non-stick baking paper and spoon the mixture into it, levelling off. Top with the walnut halves in a line down the centre.
  • Bake for 35-40 minutes or until risen, firm and golden brown.
  • Leave to cool for 10 minutes in the tin, then turn out and finish cooling on a wire rack.
  • Transfer to a board, slice and enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 127mg | Fiber: 1g | Sugar: 12g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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Pin this vegan date and walnut cake

graphic text VEGAN DATE & WALNUT CAKE above Overhead shot of a hand touching a vegan teabread slice with plant-based spread served in a white plate
graphic text step-by-step recipe VEGAN DATE & WALNUT CAKE above Overhead shot of a hand touching a date and walnut bread slice with website URL below
graphic text VEGAN DATE & WALNUT CAKE step-by-step recipe above Overhead shot of date and walnut bread slices
graphic text STEP-BY-STEP RECIPE VEGAN DATE & WALNUT CAKE EASY AND DELICIOUS above Overhead shot of a hand holding a date and walnut bread slice with a mummy too logo in the lower-left corner
Overhead shot of a hand holding a walnut bread slice with spread with graphic text VEGAN DATE & WALNUT CAKE below
VEGAN DATE & WALNUT CAKE QUICK RECIPE STEP-BY-STEP GUIDE above collage of three photos of vegan walnut bread  with website URL below

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  1. Emma says

    March 31, 2021 at 8:35 pm

    Hi this claims to be a vegan recipe, and indeed the recipe looks vegan but in the method it says to beat in an egg?

    Reply
    • Emily Leary says

      April 01, 2021 at 4:08 pm

      Oops! Thanks for letting me know. All corrected now. (Do a hard refresh to see the updated content)

      The bananas work in place of the eggs and it is indeed a vegan recipe :)

      Reply
  2. Tim Woolfenden says

    February 07, 2015 at 1:35 pm

    Nice giveaway.Good recipes in the book my wife would appreciate

    Reply
  3. [email protected] says

    February 04, 2015 at 9:19 am

    I love simple, wholesome cake-breads like this, Emily. T'would be grand to have a slice of this with a cup of strong tea! Great shot of the teabread from you as well, Emily. V enticing!

    Reply
  4. Deena says

    February 02, 2015 at 11:12 pm

    Love the look of that crisp crust x

    Reply
  5. Ciara (My Fussy Eater) says

    February 02, 2015 at 8:31 pm

    This recipe sounds delicious. I've only recently started cooking with dates. They have amazing flavour so I imagine this tea bread tastes devine!

    Reply
  6. Sarah Maison Cupcake says

    February 02, 2015 at 5:47 pm

    I feel all nostalgic seeing this, it's the sort of thing my mum would have made when I came home from school.

    Reply
  7. Katie Bryson says

    February 02, 2015 at 4:48 pm

    Mmmmm this has totally taken my fancy Emily... could do with a slice of this with my post-school run cuppa! I love traditional recipes like this... date and walnut is such a classic combo. I might just have to investigate this book.

    Reply

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