Walnut Crunch Cake

Sometimes we just need a piece of cake.

With a slice of life.

Or is it the other way around?


I truly believe that God puts people and experiences in our lives for a reason.

If he didn’t, I’m not sure I would have ever learned anything about life.

This past weekend I really got to enjoy some quality time with my dad.

We are super close, but my mom was out of town so we found some daddy-daughter things to do.

We basically did stuff I used to do with him as a child, but added some more grown up things in there, like making fresh peach margaritas and stuffing our faces with homemade guacamole and chips.

We also went to the HSPCA to look at cute puppies and ate at my favorite barbecue place where I watched my dad happily down his favorite Chicken Fried Steak of all time.

It’s simple things in life that truly make me happy and as I grow older, I feel as though I am truly becoming wiser.

Time is short.

Spend them with the ones you love.

Also, eat lots of cake.


This is basically a cake I dreamt up in my sleep.


It’s a tasty little date-sweetened cake with a crunchy cinnamon walnut topping.


It’s a total dream cake.

Truuuuuust me!

Walnut Crunch Cake
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 9

A melt in your mouth cake sweetened with pureed dates and topped with a combo of cinnamon and crunchy walnuts. Gluten-free, paleo, refined-sugar free.
  • For the cake:
  • 15 Medjool dates, pitted and soaked in warm water over night, drained
  • 2 large eggs, at room temperature
  • ¼ c. full-fat coconut milk (chilled over night)
  • 2 T. walnut butter
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • ¼ t. salt
  • For the topping:
  • ½ c. finely chopped raw walnuts
  • 1 T. walnut butter (if you don’t have walnut butter, just use coconut butter)
  • 1 T. coconut butter, slightly melted
  • 2 T. Truvia sweetener
  • ½ t. ground cinnamon

  1. For the cake, preheat the oven to 350 degrees F. Grease a square baking pan with cooking spray.
  2. Place the dates in a large food processor and process on high until smooth.
  3. Place the dates in a large mixing bowl.
  4. Add in the eggs, coconut milk, walnut butter, and vanilla until smooth.
  5. Stir in the coconut flour, baking soda, and salt.
  6. Pour the batter into the prepared pan.
  7. For the topping, combine all ingredients in a small bowl until a crumbly topping forms.
  8. Spread the topping evenly over the batter.
  9. Bake for 35-40 minutes or until lightly golden brown.
  10. Let cool slightly, cut into squares and serve topped with extra coconut butter if desired.


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