This tahini date cake is rich and easy to make. The combination of tahini with chunks of sweet Medjool dates and walnuts make this fluffy and tender cake perfect for any occasion.
If you've been a long time reader, you know I love simple cakes like olive oil or apple cake. You also know that I have an indefinite love for dates and use them in various recipes including my favorite stuffed dates and ranginak (Persian date dessert). This tahini date cake combines my two loves and is a must-try! I love having a slice of this cake with a cup of freshly brewed Persian tea!
To make this delectable cake, I used Natural Delights® Medjool dates. These large, plump sweet dates are grown in the Bard Valley, the sunniest place on the planet, providing the perfect conditions for growing the best Medjool dates.
Table Of Contents:
Ingredients For Tahini Date Cake
- Dates: Medjool dates work best for this recipe. I use Bard Valley Natural Delights® medjool dates that are naturally sweet. They are a great source of potassium and make the perfect snack. They are meaty and are the perfect addition to this cake.
- Walnuts: Adds a nice crunch to the cake and pairs perfectly with dates.
- Eggs: Use large eggs that are at room temperature.
- Sugar: Regular granulated sugar works best for this recipe.
- Milk: Use whole or 2% milk. For dairy free options, use almond, cashew or oat milk and make sure they're not sweetened.
- Oil: Use any neutral flavored oil like grape seed or avocado oil.
- Tahini: Make sure you're using quality tahini for this recipe for the best flavor. You can make tahini at home or purchase at a supermarket.
- Cinnamon: A little bit of cinnamon adds a nice aroma and flavor to the cake.
- Flour: Use regular all purpose flour. If making this cake gluten-free, use 1:1 gluten-free flour.
- Baking powder: Leavening agent for the cake to rise, make sure it's not expired.
- Sesame seeds: This is optional, but I like coating the cake pan with sesame seeds for a nice crust.
How To Make Date Cake
- Prepare the dates and walnuts: Using a small knife, cut open the dates, remove the pits and chop into small pieces. Mix with walnuts and a couple tablespoon flour to prevent sinking in the batter.
- Mix the eggs: Beat the eggs with sugar for 3 to 5 minutes until foamy and light in color.
- Add the liquids: Mix in the milk, oil and tahini. Beat again for a minute until all is well combined. Add the cinnamon and give it a good mix.
- Add the dry ingredients: Mix the flour, baking powder and salt and add it to the batter. Beat the batter on low speed until well incorporated.
- Fold in the dates: Fold in the date and walnut mix into the batter. Transfer the batter to the prepared bundt pan.
- Bake: Bake the cake at 350 degrees for 45 to 50 minutes until a toothpick inserted in the middle comes out clean. Let the cake cool completely before inverting it onto a plate.
Tips To Make Date Cake
- Stick to the recipe: Baking is science, therefore changing up any of the ingredients, unless it's already mentioned in the recipe, would change the flavor and texture of the cake. This includes using other sweeteners or fats.
- Coat the dates and walnuts: This might seem like a small step, but it has an impact on the final product. Ensure the dates and walnuts are well coated with flour, they will stay put and won't sink in the batter.
- Don't overmix: Mix in the dry ingredients into the wet ingredients just enough to be incorporated, overmixing will alter the final texture of the cake.
- Every oven is different: Oven functions vary and not everyone has a separate thermometer to make sure the heat is on point. Check the cake after 45 minutes and insert a toothpick deep into the cake. If it comes out clean or with very few crumbs, then the cake is ready.
This date cake keeps very well. Store leftovers in an airtight container at room temperature for a day or in the fridge for up to a week. You can also wrap each slice individually and freeze for up to 3 months.
Frequently Asked Questions
Yes, you can leave out the walnuts or use other nuts including almonds or hazelnuts to make this recipe.
Dates are sticky and would stick to walnuts if they're not coated with flour. Moreover, the dates and walnuts would sink into the batter as the cake bakes if they're not mixed with flour prior to baking.
Yes, you can use a 9x9 square or a 9-inch round pan. Keep in mind that baking time will be less, keep an eye on the cake after 30 minutes to ensure it's not over baked.
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Tahini Date Cake Recipe
- 8 Natural Delights Medjool dates
- 1 cup walnuts chopped
- 2 cups all purpose flour plus 2 tablespoons
- 2 teaspoon baking powder
- ¼ tsp kosher salt
- 3 large eggs room temperature
- 1 cup sugar
- 1 cup milk whole, 2% or plain plant-based
- ½ cup oil neutral flavor such as grapeseed or avocado oil
- 1 cup tahini
- ½ teaspoon cinnamon
- 2 tbsp sesame seeds optional
- Preheat the oven to 350 degrees F. Coat a bundt cake pan with nonstick spray and sprinkle with sesame seeds if desired.
- Cut the dates open with a small knife and remove the pits. Chop them and mix with the walnuts and 2 tablespoons all purpose flour. Set aside.
- In a medium sized bowl whisk 2 cups of flour with baking powder and salt. Set aside.
- In a large bowl beat the eggs with sugar for 5 minutes until foamy and light in color. Add in the milk, oil and tahini. Mix again for a minute so all is combined. Add in the cinnamon and mix again for a minute.
- Add the flour mixture to the wet ingredients and mix on low until all is well incorporated. Make sure not to overmix.
- Fold in the date and walnut mix into the cake batter using a spatula.
- Transfer the cake batter into the pan. Bake for 45 to 50 minutes until a toothpick inserted in the cake comes out clean.
- Let the cake cool completely before inverting it onto a serving plate.
- Leftovers: Store the leftovers in an airtight container and keep at room temperature for a day or in the fridge for up to one week.
- Freeze: Wrap each cake slice individually and freeze for up to 3 months.
- Gluten free: Use 1:1 gluten free flour.
- Nuts: Leave out the walnuts or use other nuts such as hazelnuts or almonds.