Walnut Cake: High-Energy Super Snack for Busy Days
High-Energy Walnut Cake — a tasty snack with walnuts, dates and cream cheese frosting. Great for breakfast or a mid-day pick-me-up.
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk or hand mixer
- Measuring cups & spoons
- 9-inch round cake pan
- Baking sheet (for toasting walnuts)
- Wire cooling rack
- Spatula
- Optional: Piping bag (for chocolate drizzle)
Ingredients
Core Cake
- 1 cup oat flour or whole wheat flour
- 1 cup almond flour or hazelnut flour
- ½ cup Artisana Raw Organic Walnut Butter or sunflower seed butter for nut-free
- 1 cup walnuts toasted & roughly chopped
- 1 cup pitted dates soaked & chopped
- ½ cup dark chocolate chips or chopped bar
- ½ cup tahini
- 2 large eggs or flax eggs for vegan
- ½ cup sugar maple syrup, or honey
- ½ cup milk or plant-based milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Optional Finishes
- Extra dark chocolate melted for drizzle
- Powdered sugar for dusting
Instructions
Prepare Ingredients
- Preheat oven to 350°F (175°C).
- Spread walnuts on a baking sheet and toast for 5–7 minutes until fragrant. Let cool, then chop.
- Soak dates in warm water for 5 minutes, then chop.
Make the Batter
- In a large bowl, whisk eggs, sugar (or maple/honey), milk, tahini, walnut butter, and vanilla until smooth.
- In a separate bowl, combine oat flour, almond flour, baking powder, and salt.
- Gradually fold dry ingredients into wet until just combined — do not overmix.
- Gently stir in chopped walnuts, dates, and dark chocolate chips.
Bake the Cake
- Grease and line a 9-inch round cake pan.
- Pour batter into pan and smooth the top.
- Bake for 30–40 minutes or until a toothpick comes out clean or with a few moist crumbs.
Cool & Finish
- Let cake cool in pan for 10 minutes, then transfer to a wire rack.
- Melt dark chocolate and drizzle over cake in zig-zag or spiral patterns.
- Slice and serve warm or at room temperature.