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Date and walnut cake with coconut topping recipe

Date and walnut cake with coconut topping recipe

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  • Nut and seed cakes
  • Walnut cake

A scrumptious twist on the usual date and walnut cake. This is a moist date walnut cake topped with a warm coconut topping, which is browned under the grill.

58 people made this

IngredientsServes: 12

  • 250ml boiling water
  • 145g dates, pitted and chopped
  • 50g butter, softened
  • 200g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 200g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60g chopped walnuts
  • 75g desiccated coconut
  • 150g dark brown soft sugar
  • 90g butter
  • 4 tablespoons cream

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Pour boiling water over dates in a small bowl, and let stand until cool.
  2. Measure flour, baking powder, bicarb, salt and nuts into a small bowl. Stir to mix.
  3. Cream 50g of the butter and caster sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread mixture into a greased 22x33cm tin.
  4. Bake at 180 C / Gas 4 for 30 to 40 minutes, or until an inserted wooden skewer comes out clean.
  5. Coconut topping: Mix coconut, dark brown soft sugar, 90g butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under the grill.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (39)

Excellent recipe - very easy and soaking of dates made it delicious!-18 Dec 2017


This is the recipe that I use with one small change. Instead of using 1 cup pitted chopped dates, I use 1 375 gram package of jaffa dates. I hadn't made this cake for some time and inadvertently made the cake first with the 1 cup called for in the recipe. The next time I made it I tried 2 cups of dates. Finally, I realized that I had always used one full 375 g package. This makes all the difference in taste! Try it and enjoy!-13 Apr 2006


I have made this cake many times and each time it is a hit, young and old. I like to serve it with a dallop of fresh whipping cream. It's easy to make and take and trust me not a crumb will remain. (I also substituted milk for cream in the broiled topping and it turned out just as good)-23 Feb 2004

Date & Walnut Cake Recipe – Dairy Free & Vegan

Dates and walnuts seem to naturally go well together. Date and walnut cake has always been a classic in my family especially in winter time or at Christmas, although I like it at any time of the year! This is an adapted recipe since it is dairy free and vegan, but no one can tell the difference when I have made it.

The cake is light and fragrant with the mixed spice, and not overly sweet. The date and walnut flavour combination is one made in heaven, perfect with an afternoon cup of tea of coffee. Eggs are replaced with with ground flax seed for structure, and with aquafaba (chickpea water) for moisture and binding. A lot has been written about aquafaba in the vegan community, and it is a great egg replacer for baking as it provides the same moisture that eggs would. The leavening comes from the reaction between the vinegar and bicarbonate of soda which makes it wonderfully spongy and soft with none of the vinegar taste. Making a cake vegan is actually quite easy with substitutions like the ones in this recipe.


This quick and easy Date Cake is simply delicious, with a touch of orange and topped with a light lemon glaze. It’s grain free, gluten & dairy free and a healthy choice, especially without the glaze topping.

Date Cake – grain free, gluten & dairy free

Here’s a Date Cake recipe that really couldn’t be easier to prepare. It has a lovely light and super moist texture due to the dates and walnuts. It keeps well in a covered cake tin and maintains its moisture even after a few days – if it lasts that long! So if you’re craving for something sweet, that’s a healthy choice then this Date Cake will definitely hit the spot. You’ll also find that it’s a pleasant alternative to your conventional fruit cake.

You’ll love this Date Cake. A real afternoon tea treat that will impress your friends and family with the taste as well as its presentation. The addition of the orange juice and grated rind make this cake stand out from the rest and the citrus flavour really blends well with the rest of the ingredients.

A delectable light lemon glaze

I have used a light lemon glaze on the top but you can enjoy it without.

The best thing you’ll love about this recipe is that it’s gluten free. Actually, it’s totally grain free, no flour at all, you’ll be surprised at just how moist it is without it. It’s also dairy free and I’ve used coconut sugar for a healthier sweetener.

Did you make this Date Cake?

Please leave a comment below, share it, rate it or tag a picture on Instagram @yummyalternatives and hashtag it #yummyalternatives. I’d really love to see what you bake


I’ve been looking for a fairly easy yet unconventional chocolate cake recipe. I think I can do this except for the dates. I even have the raw local honey. What could I substitute for dates, any ideas? Raisins? Prunes?

I think either raisins or prunes would work just fine in here. I cut the dates into chunks about 1/4 inch cubes, just so you can really taste the pieces when you get them, so anything that size will work. Maybe even golden raisins, they tend to be a little more moist than regular ones. Let me know what you use and how it turns out!
This is cake with a chocolate topping but the cake itself isn’t chocolate. I do have a chocolate cake recipe here on the website, though. Check it out here:

Reblogged this on momifying and commented:
In a rare but special moment, I share with you this fabulous (passover-friendly) and healthy cake that I made yesterday for Hose’s birthday celebrations. I chose to cover it with strawberries & white chocolate chips, omitted the salt, and used 1/2 agave nectar instead of a full 1/2 cup of honey. The result was a delicious cake that had one special guest who does not like dessert (I know, I don’t understand that either), reaching for SECONDS.

How to Make Lazy Daisy Cake

Start by preheating your oven and preparing a 9x13 pan. Then whisk together the dry ingredients in a little bowl. Warm the milk with the butter just until the butter melts and add the vanilla to the pan.

Using a mixer, beat the eggs and sugar together until they're pale and thick. It takes about 6 minutes or so.

Now, use a spatula to mix in the dry ingredients and milk until just incorporated. The batter will surprise you. It's thinner than you might think.

Bake until a toothpick comes out clean (about 30-35 minutes). Take the cake out and let it cool slightly while you mix together the topping ingredients.

Spread the topping over the cake and place it under the broiler for 3-4 minutes or until nice and bubbly and the coconut begins to toast. Serve warm.

The cake can be stored at room temperature for at least 4 days. You'll want to reheat individual servings in the microwave.

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Lamingtons are believed to be named after either Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington. [3] [4] [5] Most sources incline to the former. [6] [7] [8] The earliest known reference to the naming of the lamington, from June 1927, links the cake to Lord Lamington. [9]

The identity of the recipe's inventor has also been debated. Most stories attribute its creation to Lord Lamington's chef, the French-born Armand Galland, who was called upon at short notice to feed unexpected guests. Using only the limited ingredients available, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut. Impressed by Galland's creation, Lamington's guests were said to have later asked for the recipe. This version of events is supported by Lady Lamington's memoirs. [10] Coconut was not widely used in European cooking at that time, but was known to Galland, whose wife was from Tahiti, where coconut was a common ingredient.

One account suggests that the lamington was first served in Toowoomba, when Lord Lamington took his entourage to Harlaxton House to escape the steamy heat of Brisbane, [11] whereas another claims that it was created by Galland at Queensland's Government House in Brisbane during the busy period leading up to Federation in 1901. A further alternative claim is that Lord Lamington's cook, presumably Galland, accidentally dropped a block of sponge cake into a dish of chocolate. It was later discovered that desiccated coconut, sprinkled over the top, made the cakes more appealing. [12]

The first known mention of "Lamington cake" appears in an 1896 newspaper account of a "Lamington Function" at Laidley in Queensland. The event was in honour of Lord Lamington (although it appears he did not attend) and also featured "Lamington Tea", "Lamington Soup" etc, so, in the absence of any description of the cake, the name of the cake might signify nothing more than the name of the event. [13] A 1900 recipe for Lamington Cakes has been found in the Queensland Country Life newspaper. [14] While the recipe originated in Queensland, it spread quickly, appearing in a Sydney newspaper in 1901 [15] and a New Zealand newspaper in 1902. [16] However, none of these recipes indicate the creator of the recipe nor the reason for its name.

2014 April Fools' Day prank by The Guardian Edit

Due to an April Fools' Day prank in The Guardian, on 1 April 2014, written by Olaf Priol (an anagram of April Fool), some people [17] [18] [19] falsely believed that the lamington was originally a New Zealand cake known as a "Wellington", which existed before the Australian lamington. [20] [21] A later article in The Guardian commented that this prank had even fooled Wikipedia. [22]

Lamingtons remain a popular treat across Australia and New Zealand, and 21 July was designated as National Lamington Day in Australia. [23] [2] Lamingtons are often sold at fundraisers for schools or charity groups, known as "lamington drives". [24] Some Australians shorten the name to "Lammo" (singular) or "Lammos" (plural). [25]

Variants Edit

In Hungary, a similar item is known as kókuszkocka, or coconut squares. [4]

A similar but smaller-sized confection is known in South Africa as ystervarkies (little porcupines). [4]

In the U.S. city of Cleveland, they are called coconut bars. [4]

The tiny British Overseas Territory, St Helena Island in the South Atlantic Ocean has a similar variation called Coconut Fingers, made traditionally for special occasions such as weddings and birthdays. [26]

Croatia has the biggest connection with this Australian dessert out of all the countries in the world. The origins and connection are not quite clear, but it has become a staple in Croatian cuisine and a traditional dessert. In Croatia they are called Čupavci. Croatians are possibly the biggest consumers and makers of this dessert. [28] [29]

In Mauritius, there is a Mauritian dessert which is a variant of the Lamington cake It is called the "Red Lamington cake", also known as "Gato carré rouge" (lit. "red cube cake" or "red square cake" in English and "Gâteau carré rouge" in French) or "Gato Francis" (lit. "Francis Cake" or "Cake Francis" in English or "Gâteau Francis" in French). [30] [31] [32] [33] Red dye is used to give the cake its red colour square pieces of the cake is soaked in the red dye completely the square shaped pieces of cake is then coated with desiccated coconut and whipped cream is applied on the top surface of the cake. [30] [33] A half candied cherry or half a strawberry can also be applied on top of the cream as topping. [30] [31] The cake is sometimes strawberry flavoured. [34] [33]

In 2009, as part of the Q150 celebrations, the lamington was announced as one of the Q150 Icons of Queensland for its role as an iconic "innovation and invention". [35]

Carrot cake cupcakes

For the cake:
1 carrot, grated
150g walnuts
150g self-raising flour, sifted
½ tsp baking powder
½ tsp bi-carbonate of soda
1 tsp vanilla paste
1 tsp ground cinnamon
1/2 tsp ground nutmeg
½ tsp ground clove
2 egg whites
2 egg yolks
1 whole egg
220g sugar
175g Jax Coco Coconut Oil, melted

For the cream cheese frosting:
300g icing sugar
50g unsalted butter, room temperature
125g cream cheese, room temperature

1. Line a muffin tray with cupcake cases and preheat oven to 170 degrees.

2. In a bowl combine sifted flour, baking powder, bi-carbonate of soda, cinnamon, nutmeg, cloves, walnuts & grated carrot &ndash set aside.

3. In a separate bowl beat egg whites until soft peaks form, gradually add 100g of the sugar to create a meringue &ndash set aside.

4. In a separate bowl beat egg yolks, whole egg, vanilla and 120g sugar and beat until doubled in volume. Slowly, so as not to split the mixture, drizzle in melted coconut oil.

5. Fold in the flour mixture until thoroughly combined then gently fold in the egg white meringue mixture. Do not combine the meringue thoroughly in the mixture as you want the meringue texture to be a little pronounced.

6. Fill the 12 cupcake paper cases ¾ full and place in oven for 20-25 minutes, or until firm to touch.

7. For the Cream Cheese Frosting: Beat the sifted icing sugar, butter and cream cheese until light and fluffy about 5 minutes.

Medjool Date Cake with Caramel Sauce and Walnuts For National Medjool Date Day, I got to baking this weekend. There were breads and coffee cakes (caramels, even), but once I tasted this Date Cake with Caramel Sauce and Walnuts, I knew it was a recipe that needed to be shared… Before this weekend, I had never tried Medjool dates, much less baked with them. However, after pulling this cake out of the oven, I knew I had been missing out. Dates made for an incredibly moist and fluffy cake, delicious on its own, but with caramel sauce and walnuts, even more so. It’s safe to say I’ll be baking with Medjool dates more often now…

Date Cake with Caramel Sauce and Walnuts

makes one 9-inch cake
adapted from Meera’s Kitchen


For the cake

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup hot water
1 cup pitted and chopped dates
2 large eggs
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup canola oil

For the caramel sauce

½ cup packed brown sugar
½ cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the topping


Preheat the oven to 325F. Butter, flour, and line one 9-inch cake pan. Set aside.

Place the dates and hot water into a bowl. Cover and let sit for 30 minutes, then mash the dates with a fork.

In a medium bowl, sift the flour, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, whisk the eggs and vanilla until the mixture is pale and creamy. Add the powdered sugar, and mix until combined. Slowly pour in the oil and mix until incorporated. Add the date mixture, and mix until combined. Finally, add the flour mixture, and mix until just combined.

Pour the batter into the prepared pan and bake for 30 minutes, or until risen and a skewer inserted into the center of the cake comes out clean. Let cool.

Meanwhile, make the caramel sauce. In a saucepan, combine the brown sugar, heavy cream, butter, and vanilla. Bring the mixture to a boil, stirring frequently. Reduce the heat and simmer for 10 minutes, or until the sugar has completely dissolved and the sauce has thickened.

Pour the sauce over the cake, then sprinkle with chopped walnuts. Slice and serve.

Cranberry Walnut Crumb Cake

If you’re looking for a show-stopping Thanksgiving or Christmas Day brunch item, look no further! This Cranberry Walnut Crumb Cake can be made in advance and offers a tender, moist cake with juicy cranberries and crunchy walnut streusel.

I cannot even believe that Thanksgiving is next week!

How did this happen? Wasn’t my birthday (January 24) a few weeks ago? I could have sworn I was just in Portland a week or so ago (April). And now red and green everything is being shoved in my face and I’m already hearing Taylor Swift renditions of Christmas carols. WAIT UP, WORLD. I’M STILL IN EARLY 2016.

So, I suppose this begs the question: What are you doing for Thanksgiving?

Every year, I beg and kick and scream to make Thanksgiving dinner because there’s something so lovely and Norman Rockwell-y about tying on an apron, chopping veggies for stuffing and basting a glorious bird all day long. Also, I’m a control freak and like to be in charge of how things are prepared. #bossy

But every year, my grandma also kicks and screams about making Thanksgiving dinner, and since she’s a grandma and has seen like, wars and stuff, I usually let her cook the dinner but insist on bringing sides… Coincidentally, all the sides I like to eat. But as usual, she always persists that she wants to make all of it but I draw the line at desserts. My grandma – bless her – is NOT a baker by any means, and ahem, I kinda sorta have a best-selling cookbook about DESSERT so it’s kinda mandatory that I bring dessert.

Even though she still buys a frozen pie. *facepalm* Where’s the wine?

So this year, as usual, I am delegated with the task of making desserts. And of course, since I am a control freak/the world’s most indecisive person, I will make no less than 4 different pies, and probably cookies, brownies/bars, and/or a cake. Because I like having options, okay!?

But since I also don’t have any other kitchen tasks and can make all my desserts ahead of time, I’m going to surprise my family (well, unless they read this) with this Cranberry Walnut Crumb Cake again.

This cake is based off of my Apple Cinnamon Crumb Cake (which you absolutely NEED to make!) but made with bright, zippy cranberries and crunchy walnuts in the inch-thick brown sugar streusel, then topped with a light orange glaze.

It only looks complicated because it’s kinda sorta gorgeous. But I assure you, this couldn’t be simpler: you literally let the pan do the work for you! And the star of the show today is the springform pan. It’s essential for this recipe, but if you don’t have one, a tall-sided 9″ round cake pan should work.

***UPDATE: Some folks are having issues with the cake baking fully. I updated the recipe (12/2017) and reformulated the crumb topping by halving the original recipe. I apologize for everyone who previously had issues with this cake! To help with the issue of the cake being underdone in the center, I also increased the baking time. Some tips: make sure you’re using a 9″ or 10″ round springform pan (nothing smaller), test your oven to make sure it is properly calibrated, and make sure your leavening ingredients (baking soda and baking powder) are fresh.***

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Vered Guttman
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Growing up in Israel, Vered Guttman took her first steps in Jewish cooking sitting at the table of her two grandmothers, one from Poland, the other from Iraq. Today she writes the Modern Manna food blog for Haaretz and is the chef and owner of Cardamom & Mint Catering in Washington, DC.


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