Mediterranean Sugarless Nigella’s Date and Nut Cake with Black Coffee
Mediterranean Sugarless Nigella’s Date and Nut Cake with Black Coffee is a naturally sweet, deeply comforting cake inspired by classic Mediterranean baking and the warmth of coffeehouse desserts. Instead of refined sugar, this cake relies on soft dates for sweetness, giving it a rich caramel flavor and moist texture. Olive oil replaces butter for a lighter crumb, while nuts add structure and earthy depth. A splash of strong black coffee enhances the dates and spices without making the cake taste like coffee. It is perfect for afternoon tea, post-dinner slices, or a nourishing homemade treat that feels indulgent but balanced.
Prep Time: 20 minutes
Cook Time: 45 to 50 minutes
Total Time: About 1 hour 10 minutes
Yield: 10 to 12 slices
Ingredients
Dry Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
Wet Ingredients
1 cup soft dates, finely chopped
1 cup hot black coffee (freshly brewed)
2 large eggs
⅓ cup olive oil
1 teaspoon vanilla extract
Add-ins
¾ cup chopped walnuts or mixed nuts
2 tablespoons orange zest
Optional Topping
Chopped nuts or date pieces
Instructions
Preheat the oven to 170°C (340°F). Grease and line a loaf tin or round cake pan.
Place chopped dates in a bowl and pour hot black coffee over them. Let soak for 10 minutes until soft.
Mash the soaked dates lightly with a fork to create a thick paste.
In a separate bowl, whisk eggs, olive oil, and vanilla extract until combined.
Add the date and coffee mixture to the wet ingredients and mix gently.
In another bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Fold dry ingredients into the wet mixture just until combined.
Gently fold in nuts and orange zest.
Pour batter into prepared pan and sprinkle optional topping on top.
Bake for 45 to 50 minutes until a skewer inserted comes out clean. Cool before slicing.
Tips
Use soft Medjool dates for best sweetness and texture.
Hot coffee helps break down dates evenly.
Do not overmix the batter to keep the cake tender.
Olive oil should be mild, not bitter.
Allow cake to cool fully before slicing.
Toast nuts lightly for deeper flavor.
Line the pan well to prevent sticking.
Mash dates well for even sweetness.
Store cake covered to retain moisture.
Flavor improves after resting overnight.
Variations
Add chopped almonds for crunch.
Use whole wheat flour for a heartier cake.
Add cocoa powder for a chocolate twist.
Replace walnuts with pistachios.
Add ground cardamom for warmth.
Make it dairy-free naturally.
Add raisins or dried figs.
Bake as muffins instead of a loaf.
Add sesame seeds on top.
Serve with yogurt instead of cream.
Q & A
Is this cake completely sugar-free?
Yes, it contains no refined sugar.
Does it taste like coffee?
No, coffee enhances depth without dominating.
Can I skip nuts?
Yes, cake still works without them.
Is this cake suitable for kids?
Yes, coffee flavor is mild and baked out.
Can I freeze it?
Yes, slices freeze well for up to 2 months.
Can I use instant coffee?
Yes, as long as it is strong.
Does it need frosting?
No, it is moist and flavorful on its own.
Is it healthy?
It is naturally sweetened and balanced.
Can I make it vegan?
Replace eggs with flax eggs.
What pairs well with it?
Greek yogurt or fresh fruit.
Nutrition
(Per Slice, Approximate)
Calories: 210
Protein: 5 g
Carbohydrates: 28 g
Fat: 9 g
Fiber: 4 g
Sugar: Naturally occurring
Iron: Moderate
Conclusion
Mediterranean Sugarless Nigella’s Date and Nut Cake with Black Coffee is proof that desserts can be comforting without relying on refined sugar. The natural sweetness of dates, the richness of olive oil, and the warmth of coffee create a cake that feels indulgent yet grounded. It fits beautifully into a Mediterranean-inspired lifestyle and works just as well for everyday enjoyment as it does for sharing with guests. Once baked, it quickly becomes a favorite you return to whenever you want something simple, wholesome, and deeply satisfying.