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A moist, lightly sweetened tray-bake packed with whole dates, oat flour, and tahini. Vegan, dairy-free, and optionally gluten-free. Topped with walnuts and a date-tahini drizzle, this cake is a wholesome treat perfect for pairing with tea.

  • Total Time: 1 hour 15 minutes
  • Yield: 9-12 servings 1x

Ingredients

Scale
  • 220g soft dates
  • 320ml milk of choice (dairy or plant-based)
  • 4 tbsp tahini (plus 2 tbsp extra for the drizzle)
  • 4 tbsp neutral oil
  • 150g oat flour (homemade by blitzing rolled oats until fine if desired)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 40g walnuts, roughly chopped (optional)
  • 1 tsp date syrup

Instructions

  1. Preheat oven to 180°C (160°C fan)/350°F. Line an 8×8 inch (20×20 cm) square baking tin with parchment paper, leaving an overhang.
  2. If making oat flour, blitz rolled oats in a blender until fine and measure 150g after blending.
  3. Warm 320ml milk in a saucepan until tiny bubbles form around edges, just before boiling, then remove from heat.
  4. Place 220g soft dates in a heatproof bowl and pour hot milk over them; soak about 30 minutes (longer for dry dates).
  5. Transfer soaked dates and milk to a blender or food processor; blend into a smooth, thick date paste.
  6. Pour date paste into a large mixing bowl; stir in 4 tbsp tahini and 4 tbsp neutral oil until combined and silky.
  7. Add 150g oat flour, 2 tsp baking powder, 2 tsp cinnamon, and 1/2 tsp salt; mix just until smooth and uniform, avoid over-mixing.
  8. Pour batter into prepared tin; smooth top evenly and scatter 40g roughly chopped walnuts over surface.
  9. Bake for 40–45 minutes, begin checking at 40 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cake completely in the tin until set.
  11. Whisk together 2 tbsp tahini and 1 tsp date syrup to make drizzle.
  12. Drizzle tahini-date syrup over cooled cake before slicing.

Notes

Use soft, moist dates for best blending; soak longer or add milk if dates are dry., Measure oat flour after blending homemade flour for accuracy., Mix batter gently to avoid tough cake., Check cake doneness beginning at 40 minutes to avoid overbaking., Line pan with parchment and leave overhang for easy removal., Allow cake to cool fully before cutting to prevent crumbling., Walnuts are optional; can substitute with pumpkin seeds for nut-free version., Tahini can be swapped with peanut butter or almond butter to alter flavor., Add-ins like orange zest or dark chocolate chips can enhance flavor., Batter can be used for muffins or loaf with adjusted baking times., Store in airtight container at room temperature up to 3 days, refrigerate 5-7 days, or freeze up to 3 months.

  • Author: Laura
  • Prep Time: 35 minutes (including soaking)
  • Cook Time: 40-45 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 slice (~1/9 or 1/12 of cake)
  • Calories: Approximately 210 kcal per serving
  • Fat: ~9 g per serving
  • Carbohydrates: ~30 g per serving
  • Protein: ~4 g per serving