Ingredients:

• 1 1/2 cups (180g) whole wheat flour (or all-purpose flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (100g) brown sugar (or jaggery for a healthier option)
• 1 tsp ground cinnamon (optional, but adds a nice warm flavor)
• 1/2 cup (120ml) vegetable oil (or melted butter)
• 1/2 cup (120ml) milk (use plant-based milk for vegan option)
• 1 tbsp vinegar (helps activate the baking soda)
• 1 tsp vanilla extract
• 1 1/4 cups (200g) pitted dates (chopped)
• 1/4 cup (60g) walnuts (roughly chopped)
• 1/2 cup (120ml) water (to soak dates)

Instructions:

1. Prepare the dates:

o Chop the dates into small pieces and place them in a bowl.

o Add 1/2 cup water to the dates and let them soak for about 15 minutes. This will soften the dates and make them easier to blend into the batter.

2. Preheat the oven:

o Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.

3. Mix the dry ingredients:

o In a bowl, sift together whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).

4. Blend the dates:

o After soaking, blend the dates and water into a smooth paste using a hand blender or food processor. If the mixture is too thick, you can add a little extra water to get a smooth consistency.

5. Mix the wet ingredients:

o In a separate large bowl, whisk together the brown sugar, oil, milk, vinegar, and vanilla extract.

o Add the date paste and mix well to combine.

6. Combine the wet and dry ingredients:

o Gradually fold the dry ingredients into the wet mixture. Stir gently until the batter is smooth. Avoid over-mixing.

7. Add the walnuts:

o Gently fold in the chopped walnuts into the batter.

8. Bake:

o Pour the batter into the prepared cake pan and spread it out evenly. Tap the pan gently on the counter to release any air bubbles.

o Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool:

o Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.

Tips & Tricks:

1. Sweetness:
Dates are naturally sweet, but if you prefer a sweeter cake, you can add a bit more brown sugar or jaggery. You can also adjust the sugar level based on the sweetness of your dates.

2. Walnut substitution:
You can substitute walnuts with other nuts like almonds, cashews, or even a mix of your favorite nuts. Or, for a nut-free version, just omit the walnuts.

3. Soaking the dates:
If you’re in a hurry, you can soak the dates in warm water for just 10 minutes instead of 15. If you prefer a chunkier texture, you can leave the dates unblended and simply chop them into small pieces.

4. Flavor variation:
You can add orange zest or lemon zest for a citrusy twist, or even a handful of raisins or cranberries for an added burst of flavor.

5. For a richer texture:
If you’d like a richer texture, you can substitute some of the vegetable oil with yogurt or applesauce to make it a bit lighter and fluffier.

Storage:

• Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you'd like to keep it longer, store it in the fridge for up to 1 week.
• Freezing: You can freeze slices of the cake for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.