Sticky Date & Walnut Cake with an Orange-Maple Cashew Frosting
This nourishing sticky date cake is naturally sweetened with dates and topped with a creamy orange-maple cashew frosting. Packed with walnuts for healthy fats and made with gluten-free flours — it’s a simple, moist, and insanely delicious vegan cake.
This sticky date & walnut cake might just be the tastiest, moistest cake I’ve ever made. The sponge is naturally sweetened with dates and the frosting is sweetened with a touch of maple syrup — so there’s no refined sugar here. The sponge is also packed with nourishing ingredients like vitamin E-rich almond flour, omega-3-rich walnuts, and a subtle hint of cinnamon.
The sponge itself is delicious, but what really takes it to the next level is the cashew frosting. It’s creamy, zesty, and sweet - I could honestly just eat it from the spoon. It pairs so well with the deep caramel-like flavour of the dates. Honestly, it's a match made in heaven!
Plus, it's pretty foolproof and comes together with minimal effort. Just soak, blend, whisk, and bake.
Why You’ll Love This Vegan Date & Walnut Cake
It’s naturally sweetened with dates
Free from refined sugars but still indulgent
Ultra-moist
Easy to make
Rich in heart healthy fats
The orange-maple frosting is SO dreamy
No special equipment needed — just a blender and a mixing bowl
What You’ll Need to Make This Vegan Cake
Dates – These naturally sweeten the cake and give it that classic sticky texture. You’ll blend them with some of their soaking water to make a smooth, caramel-like base.
Almond flour – Adds moisture and richness, while keeping the cake grain-free and nutrient-dense.
Oat flour – Helps balance the texture and gives the sponge a soft, cakey crumb.
Baking soda + baking powder + apple cider vinegar – The combo that gives rise and lightness to the cake without needing eggs.
Cinnamon + salt – A pinch of warmth and balance to bring out the natural sweetness.
Coconut oil – Adds moisture and helps bind everything together. It’s used in both the cake and the frosting.
Soy milk (or any milk) – Keeps the batter loose and smooth, helping everything blend together evenly.
Walnuts – For crunch, flavour and a hit of healthy fats, including omega-3s. They work beautifully with the dates.
For the Orange-Maple Cashew Frosting
Cashews – When soaked and blended, these turn into a luxuriously creamy frosting without any dairy.
Maple syrup – Just a touch to sweeten the frosting and tie in with the cake’s natural sweetness.
Orange zest & juice – Adds a zingy brightness that cuts through the richness of the cake.
Coconut oil – Helps the frosting set slightly and gives it a smooth, silky finish.
Milk of choice – A splash helps blend everything until perfectly creamy.
Tips & Tricks for the Perfect Sticky Date Cake
Let it cool completely before frosting – This cake is incredibly moist, so it needs to fully cool before you remove it from the tin or frost it. Otherwise, it may break or melt the frosting.
Use fresh orange for the frosting – The zest and juice bring a bright, citrusy balance to the richness of the cake. Avoid bottled juice for best flavour.
Don’t skip the soaking – Soaking the dates and cashews makes blending easier and gives the sponge its soft, sticky texture and the frosting its creamy finish.
Storage tips – Store the cake in the fridge for up to 4 days in an airtight container. It actually gets better after a day once the flavours settle. You can also freeze it (frosted or unfrosted) for up to a month.
Make it ahead – The cake and frosting can both be made a day in advance. Just frost it before serving and top with fresh zest or extra walnuts.
Watch the Recipe Reel!
Want to see how easy it is? Check out my recipe reel below by hitting play!
Sticky Date & Walnut Cake with an Orange-Maple Cashew Frosting
This nourishing sticky date cake is naturally sweetened with dates and topped with a creamy orange-maple cashew frosting. Packed with walnuts for healthy fats and made with gluten-free flours — it’s a simple, moist, and insanely delicious vegan cake.
Ingredients
- 1½ packed cups pitted dates (around 280g), soaked in hot water for 10 minutes
- 1 cup of water (from the soaked dates)
- 1½ cups almond flour
- ½ cup oat flour (gluten-free if needed)
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- ½ tsp cinnamon
- ⅛ tsp salt
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup soy milk (or milk of choice)
- ½ cup crushed walnuts
- 1 cup cashews (soaked in hot water for 20 minutes)
- 2 tbsp maple syrup
- Zest of ½ large orange
- Juice from ½ large orange
- 2 tbsp melted coconut oil
- 2 tbsp milk of choice
Instructions
- Preheat oven to 160°C (fan) and line a cake tin with baking paper.
- Soak the dates and cashews in separate bowls with hot water.
- Once softened, blend the dates with 1 cup of their soaking water until smooth.
- In a mixing bowl, whisk together all dry ingredients (except the walnuts).
- Add in the wet ingredients, including the blended dates. Mix until combined — don’t overmix. Fold in the crushed walnuts.
- Pour the batter into the cake tin. Smooth the top and bake for 35–40 minutes, rotating halfway. You want light browning on top.
- Meanwhile, drain the cashews and blend all frosting ingredients until very smooth and creamy.
- Once the cake is out of the oven, it's really important that you let it cool completely before removing from the tin — it’s very moist.
- Once cool, frost the cake and top with more crushed walnuts and orange zest if you like.
