Blender Date and Walnut Cake (No Added Sugar, Flourless, 7 Ingredients)

Florencia Baldini Last Updated on November 16, 2025

If you love cake but want something a little more wholesome, this blender date and walnut cake is for you. This healthy date and walnut cake has already reached over 7 million views across social media — and it’s one of my most-made recipes ever. Why? Because it’s soft, moist, and sweetened only with dates. This no added sugar cake is made with just 7 simple ingredients, no flour, and no butter — just real, nourishing ingredients blended into a golden, delicious bake.

The best part? It’s all made in the blender. This blender date and walnut cake couldn’t be easier: just blend the dates, water, oil, eggs, and baking powder, then pulse in the oats at the end to keep it light and moist — without turning them into flour. That’s what gives this flourless cake its perfect texture.

It’s one of those cakes that feels like a treat but leaves you feeling good afterwards. Packed with healthy fats from walnuts, naturally sweetened, and made entirely from pantry staples. Serve it with tea, pop a slice in your lunchbox, or enjoy it as a naturally sweet, satisfying dessert.

Cake In A Blender!

One of the best things about this recipe is that it’s a true blender date and walnut cake — meaning there’s no need for multiple bowls, whisks, or mixers. Everything comes together in just a few minutes using a high-speed blender. It’s quick, mess-free, and perfect for anyone who wants healthy baking without the fuss. The dates blend smoothly into the batter, naturally sweetening this no added sugar cake, while the oats are pulsed in just enough to keep the texture soft and moist. It’s a flourless cake that feels effortless but still delivers on flavour, texture, and nourishment.

Better For you Cake

This healthy date and walnut cake is a perfect example of how delicious can still mean nutritious. It’s naturally sweetened with dates, which are packed with fibre, potassium, and antioxidants — giving you energy without the crash. According to the NHS, natural sugars from whole fruit are a healthier choice than free sugars because they’re absorbed more slowly and come packaged with fibre and nutrients. That means fewer blood sugar spikes and a longer-lasting feeling of fullness. In contrast, free sugars like syrups or table sugar are digested quickly and can contribute to energy crashes, tooth decay, and long-term health risks when consumed in excess.

The rolled oats in this no added sugar cake add slow-releasing carbs that help keep you full, while the walnuts provide healthy fats, omega-3s, and a lovely crunch. There’s no refined sugar, no flour, and no butter, making this flourless cake a great option if you’re after a lighter bake that still satisfies your sweet tooth. It’s wholesome, balanced, and a better-for-you alternative to traditional cake — without sacrificing flavour.

Tips

• Use soft dates: Medjool dates work perfectly without soaking, they blend smoothly and add natural sweetness without soaking. If you’re using firmer dried dates, soak them in hot water for 10 minutes first.
• Pulse the oats, don’t blend them: For the best texture in this blender date and walnut cake, pulse the oats just a few times at the end. You want texture, not oat flour — that’s what keeps it soft and moist.
• Customise it: Add a pinch of cinnamon, orange zest, or chopped dark chocolate for extra flavour.
• Let it cool before slicing: It firms up as it cools and slices cleanly once set.

Swaps

Dates: Use soft dried dates or Medjool for the best blend. Soaked prunes or dried figs may also work, but the flavour will change slightly.
Oats: Rolled oats give the best texture in this blender date and walnut cake. Quick oats can work, but avoid steel-cut oats.
Oil: Olive oil adds richness, but any neutral oil like rapeseed or avocado oil works well in this no added sugar cake.
Walnuts: Swap with pecans, almonds, or leave them out for a nut-free version of this healthy date and walnut cake.

Storage

Room temperature: Store in an airtight container for up to 2 days.
Fridge: Keeps well for 3–4 days.
Freezer: Slice and freeze with parchment between slices in a sealed container. Defrost at room temperature or gently warm in the oven or microwave.

More Healthy Bakes

• Camille (Italian Carrot Cake)
• Torta Caprese (Italian Chocolate Cake)
• Easy & Healthy Apple Cake
• Lemon Olive Oil Cake

Blender Date and Walnut Cake (No Added Sugar, Flourless, 7 Ingredients)

Author Florencia Baldini

Servings 8

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

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Ingredients

 

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• ▢ 240 g water
• ▢ 300 g dates
• ▢ 3 eggs
• ▢ 45 ml oil
• ▢ 180 g rolled oats
• ▢ 50 g chopped walnuts
• ▢ 1 tsp baking powder
• ▢ optional: drop of vanilla, pinch salt

Instructions

 

• Add the dates, water, eggs, oil, baking powder (optional: vanilla and a pinch of salt) to a blender. Blitz until smooth.
• Add the rolled oats and pulse just a few times—just enough to combine, only a few seconds! This part is key.
• Pour the mixture into a lined cake tin 18cm (7 inches) and sprinkle chopped walnuts on top.
• Bake at 180°C for 45 minutes, until golden and set.
• Let it cool before slicing.
• Once fully cooled, store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3-4 days.
• For longer storage, slice and freeze the cake. Place parchment paper between slices and store in a freezer-safe container. Defrost at room temperature or warm gently in the oven or microwave.

Notes

This recipe is naturally gluten-free (if using GF oats), contains no added sugar, and is made entirely from real, wholesome ingredients.

• Sweetened only with dates — no added sugar needed.
• Use rolled oats. Gluten-free oats can be used if needed.
• Walnuts can be swapped for pecans or omitted if nut-free (add sunflower seeds or leave plain).
• The batter is made in a blender for speed and ease.
• Store in an airtight container at room temperature for 3–4 days.
• Naturally flourless, butter-free, and made with just 7 ingredients.
  

Author: Florencia Baldini

Course: Dessert

Cuisine: Mediterranean

Keyword: blender, cake, dates, healthy, walnut

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