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Matcha Date & Walnut Cake

Vegan and Gluten free no refined sugar.


  • 200g Medjool dates, pitted and chopped
  • 375ml warm almond milk
  • 95ml rapeseed oil
  • 150g gluten-free flour
  • 1TBSP Spiced Matcha Blend
  • 1 tsp baking soda
  • 50g chopped walnuts


  1. Preheat your oven to 180°C (350°F). Grease and line a cake tin with parchment paper.
  2. In a bowl, combine the chopped dates and warm almond milk. Let them soak for about 10-15 minutes, allowing the dates to soften. After soaking, use a blender or food processor to puree the dates and almond milk until you get a smooth mixture.
  3. In a large mixing bowl, whisk together the rapeseed oil and date mixture until well combined.
  4. In a separate bowl, sift together the gluten-free flour and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring continuously to avoid lumps.
  5. Once the batter is well mixed, fold in the chopped walnuts.
  6. Pour the batter into the prepared cake tin and smooth the top with a spatula.
  7. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
  8. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  9. Once cooled, you can optionally dust the cake with powdered sugar or drizzle with a simple glaze.
  10. Slice and enjoy your delicious walnut and date cake!
Feel free to adjust the sweetness or add spices like cinnamon or nutmeg to enhance the flavour according to your preference.