Root your health

Vegan Date and Walnut Cake

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




60 min

50 min



25 Dates (pitted) (197g)

(1 + 1/2 cups) Hot Almond Milk (375g)

1/2 cup coconut Oil (95g) (you can use melted butter as well)

1 cup Gluten-free Flour (120g)

1/2 tsp Baking Powder

1 tsp Baking Soda

1/2 cup Walnuts (chopped) 50gm

For Icing:

1 cup vegan butter

3 1/2 cups powdered sugar

2 tsp vanilla

¼ cup unsweetened almond milk


  1. Soak the pitted dates in Hot milk for 1 hour so that they become super soft.
  2.   Then in a bowl, add flour, baking powder and baking soda. Whisk well.
  3.   Then once the dates become soft, blend them into a smooth paste and transfer to a bowl. Add in coconut oil and mix well.
  4.   Add in your dry ingredients and whisk.
  5.   Transfer the batter to a 6’inch lined tin, top it up with walnuts and bake at 180 degrees for about 50 mins or until a skewer inserted in comes out clean!

For Icing:

  • In a bowl, cream the butter until light and fluffy.
  • Sift in the powdered sugar gently.
  • Pour in the milk and vanilla and beat just until combined.
  • Use immediately or store in air safe container for up to two weeks.


Can be enjoyed without buttercream icing.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature