Maple Walnut Cake

Maple Walnut Cake

2 Reviews
From: EatingWell Magazine December 2006

Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.

Ingredients 1 serving

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  • Cake
  • 1 cup chopped pitted dates, (6 ounces)
  • 1/2 cup boiling water
  • 1 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 cup chopped toasted walnuts, (see Tip), divided
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup pure maple syrup, preferably dark amber (Grade B)
  • 1/4 cup canola oil
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons cider vinegar
  • 1 tablespoon vanilla extract
  • Glaze
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cider vinegar
  • 3/4 cup gently packed confectioners' sugar
  • 1-2 teaspoons water, if needed


  • Active

  • Ready In

  1. Preheat oven to 325 °F. Coat a 10-inch springform pan with cooking spray.
  2. Place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature.
  3. Process whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor until the walnuts are completely ground and the mixture resembles coarse meal. Transfer to a medium bowl; make a well in the center.
  4. Puree the dates and soaking water in the food processor until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and process until smooth and creamy. Scrape the date mixture into the well in the dry ingredients and stir together gently until just combined. Transfer to the prepared pan.
  5. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Run a knife around the edges to loosen the cake, if necessary, and remove the sides of the pan.
  6. To glaze cake: Carefully lift the cake from the pan bottom and place on a cake stand or serving plate. Whisk maple syrup, vinegar and confectioners' sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. Spread the glaze evenly over the top of the cake, then decorate with the remaining 1/3 cup walnuts.
  • Make Ahead Tip: Prepare through Step 5 up to 8 hours ahead. Glaze and decorate the cake (Step 6) when ready to serve.
  • Equipment: 10-inch springform pan
  • Tip: To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 341 calories; 16 g fat(4 g sat); 3 g fiber; 48 g carbohydrates; 4 g protein; 14 mcg folate; 26 mg cholesterol; 31 g sugars; 21 g added sugars; 144 IU vitamin A; 0 mg vitamin C; 44 mg calcium; 1 mg iron; 138 mg sodium; 203 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 2 fat

Reviews 2

November 26, 2010
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By: EatingWell User
I made this cake for Thanksgiving and it was mind-blowingly delicious! I used pecans instead of walnuts, regular vinegar instead of cider vinegar, and I mashed the dates with a mortar and pestle instead of pureed them. I used only 1/2 cup of maple syrup and it came out perfectly sweetened, not overly cloying. I baked it in a Bundt pan for 50 minutes and served it with whipped cream instead of the glaze. For how healthy this cake is, I won't feel guilty about baking this frequently throughout the year!
December 26, 2009
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By: EatingWell User
Made this for my sister's Christmas party along with a couple other recipes. This is the one that got the most positive comments and the one that people wanted seconds of. If there is any flaw, it is a little sweet. But, given the whole wheat flour and the low fat content, this recipe is a winner.