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Chocolate Date Cakewith Walnuts, Espresso & Sea Salt

Recipe by Chantal on InstagramAdded 27 October 2026.

20 minutes to prep, 55 to cook. A moist, caramel‑sweet chocolate date cake with no added sugar. Espresso deepens the chocolate flavor, while crunchy walnuts and a pinch of sea salt add texture and a savory finish, making it perfect for a cozy autumn afternoon with coffee.

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Chocolate Date Cake with Walnuts, Espresso & Sea Salt by Chantal, a frame from the Instagram video

Method

  1. Soak the pitted dates in the warm plant-based milk for 1 hour until softened.

  2. Preheat the oven to 350°F. Line an 18 cm cake pan with parchment paper and lightly grease it.

  3. Blend the softened dates together with the milk until a smooth paste forms, then stir in the oil.

  4. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and espresso powder.

  5. Add the dry ingredients to the date mixture and stir until a smooth batter forms; fold in the chopped dark chocolate.

  6. Pour the batter into the prepared pan, scatter the chopped walnuts over the top, and bake for 50–55 minutes, or until a skewer inserted in the center comes out clean. If the surface darkens too quickly, loosely cover with aluminum foil after about 30 minutes.

  7. Allow the cake to cool completely, then finish with a sprinkle of coarse sea salt flakes.

Tips while you cook

Soak dates fully
Soak the pitted dates in the warm plant‑based milk for the full 1 hour before blending.
Prevent over‑browning
If the cake surface darkens too quickly, loosely cover it with aluminum foil after about 30 minutes.
Add sea salt after cooling
Allow the cake to cool completely before sprinkling the coarse sea‑salt flakes.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Chantal’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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