Date, walnut and coffee slice

Date, walnut and coffee slice


I’ve called this a slice, even though it’s cooked in a loaf tin, as it doesn’t rise very much due to the lack of eggs. This results in a delicious dense slice that is jam packed with dates and walnuts. It is sure to satisfy the sweet tooth of vegans the world over!

  • Recipe by Christie Connelly
  • Serves 8 to 10
  • Prep Time 15 minutes
  • Cooking Time 50 minutes
  • 1 cup (about 10) pitted dates, chopped
  • 60ml (1/4 cup) Vitasoy VitaCafe*
  • 3 tablespoons maple syrup
  • 225g (1 1/2 cups) plain flour
  • 1 teaspoon bi-carb soda
  • 1 teaspoon mixed spice
  • 2 teaspoons ground coffee (instant or ground beans)
  • 75g (3/4 cup) rolled oats
  • 55g (1/4 cup) coconut sugar (or brown sugar)
  • 100g (1 cup) walnuts, chopped

* Vitasoy Soy Milky can also be used.

  1. Heat the oven to 180C. Line a loaf pan with baking paper, making it large enough to overhang on the sides. This will make it easier to life out the slice at the end.
  2. Put the chopped dates in a jug with 250ml (1 cup) of boiling water (from the kettle is fine) and leave to stand for 10 minutes. Then add the soymilk and maple syrup and stir.
  3. Put the flour, bi-carb, mixed spice, coffee, oats and sugar into a large bowl and whisk together to evenly distribute the ingredients.
  4. Add the walnuts and date mixture and gently fold to combine. The batter will be very thick.
  5. Scoop into the loaf pan and smooth the top. Bake for 50 minutes and cool in the pan for 5 minutes before lifting out and placing on a wire rack to cool completely. Serve with vegan butter or cream cheese. Can be sliced, wrapped and frozen to enjoy later when defrosted and toasted.
Nutritional Analysis – Amount per Serve
Energy 992kJ
Protein 5.0g
Total Fat 8.1g
Saturated Fat 0.6g
Carbohydrate 35.3g
Sugar 14.0g
Sodium 228mg
Calcium 54mg