Maple Walnut Date Cake with Luscious Glaze
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Good morning! How was everyone’s Holiday? You may have noticed that I didn’t post much– well, at all. But That was by choice, as I was living my life to the fullest with the Mister, family and friends — just soaking up all the good cheer and blessings in my life. I know that sounds incredibly corny, but UNPLUGGING was the best part of my weekend — it is so important to focus on what makes the holidays special — family, friends, loved ones, laughter, good times — NOT being glued to the computer or smartphone. I hope you all were able to get some time away 
But now that we’re back (after all, it is cyber Monday!), I thought I’d share one of the desserts I made this Thanksgiving. This was a huge hit and I’ll definitely be making it again this holiday season. It would make a great addition to your Christmas brunch or dinner spread of desserts. If nothing else, whip it up and keep it in the kitchen for guests to enjoy with coffee or tea. It will certainly help with your superstar status. And it’s so, so easy
Did I mention it’s incredibly healthy? With fresh pitted dates and NO added sugar (except for a bit of maple syrup, which you can opt to choose sugar free), this cake is jam-packed with whole grain goodness and nutty flavor.
Maple Walnut Date Cake with Luscious Glaze
For the cake:
- 1 cup chopped pitted dates — this means it should make a cup WHEN CHOPPED (if it read “1 cup dates, chopped,” you measure the dates whole and THEN chop — see the diff?)
- 1/2 cup boiling water
- 1 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1 cup chopped toasted walnuts (to toast, simply place into a dry skillet on medium heat, stirring constantly for about 2-4 minutes until fragrant)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup maple syrup (I use sugar free)
- 1/4 cup canola oil
- 4 tablespoons unsalted butter, melted
- 2 teaspoons cider vinegar
- 1 tablespoon vanilla extract
For the glaze:
- 2 tablespoons pure maple syrup
- 1 teaspoon cider vinegar
- 3/4 cup gently packed confectioners’ sugar
- 1-2 teaspoons water, if needed (you be the judge based on how thick/thin you want the glaze)
First, preheat oven to 325°F. Then prepare your 10-inch springform pan by coating with cooking spray.
Now place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature. Set aside.
Put whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor (or blender) until the walnuts are completely ground. Transfer to a medium bowl, making a well in the center.
Now puree the dates and soaking water in the food processor or blender until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and blend/process until smooth. With a spatula, scrape the date mixture into the well in the dry ingredients and stir together until just combined. Pour into the prepared pan.
Bake the cake until a toothpick comes out clean, 30 to 35 minutes. Let cool completely before removing from the pan. Then run a knife around the edges to loosen the cake and remove the sides of the pan.
Now you are ready to glaze – BEST PART! Carefully lift the cake from the pan bottom and place on a cake stand or serving plate and set aside. Meanwhile, whisk maple syrup, vinegar and confectioners’ sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. (Licking fingers is encouraged). Spread the glaze evenly over the top of the cake, then decorate with remaining 1/3 cup walnuts.
Since it’s so healthy, make sure you allow yourself seconds
Did you make any desserts this Thanksgiving? Which ones turned out the best?
5 Responses to “Maple Walnut Date Cake with Luscious Glaze”
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VeggieGirl said:
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AllieNic @ Frisky Lemon said:
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