Blender Date and Walnut Cake (No Added Sugar, Flourless, 7 Ingredients)
Ingredients
- 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 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.
Video
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.
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Naturally flourless, butter-free, and made with just 7 ingredients.