• Home
  • /
  • Blog
  • /
  • Whole Wheat Coffee Date Cake
June 21, 2017

Blindly in love coffee and date are known as a pair made in heaven. When you bind them together in a cake the marriage is called coffee date cake. In today’s recipe, I have used the lovebirds, put them in a cake, but with a healthy twist.

Between me and my wife, there is a never-ending conflict between tea and coffee. I am for tea and she is for coffee. But this coffee date cake brings the never-ending conflict between us. I can now sip a cuppa of ginger tea while biting this extraordinary delicious coffee date cake.

The coffee Date Cake recipe

The recipe uses whole wheat and dates and both of these ingredients makes this cake an extremely healthy cake. I have written a complete article on the benefits of dates and I recommend reading it.

My love for dates is never-ending.

|My Popular Dates Recipes:

I added coffee decoction to blend the rich taste of coffee in this eggless date cake with wheat flour.

A coffee decoction is a liquid we get after straining boiled coffee grounds. In general, people us a coffee filter to prepare this decoction. But in case you don’t have a coffee filter, there is nothing to worry. You can prepare it without using any coffee filter. Continue to read to learn how to prepare coffee decoction without a coffee filter.

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia


Want to get growing?

Starting and growing a business can be hard, and sometimes you might feel stuck. Our weekly newsletter gets delivered to over 30,000 people each week to help them grow. We'd love to help you, too. Subscribe now, it's free.

We respect your privacy and promise to only send you the freshest baking news. No spam, ever. You can unsubscribe at any time.

Coffee decoction for Coffee Date Cake

In a pan take 3/4 cup (approximately 180 ml) water. Boil it. Add 3 tablespoons of grounded coffee powder. Boil it for 2 minutes. Cover it with lid and turn off the flame. Let it rest for 10 minutes. Cover a bowl with a clean muslin cloth. Pour the prepared solution over the muslin cloth and let it strain through it.

Once you get the strained solution in a bowl, discard the residuals left on the muslin cloth. The coffee decoction is ready for your eggless dates cake recipe.

Let’s make the coffee date cake

In a bowl add oil, brown sugar, milk, coffee decoction, and vanilla essence. Mix it until sugar dissolves. I preferred organic brown sugar over refined white sugar. The brown sugar is relatively healthier than regular white sugar. It also helps in enhancing the color of the cake.

Coffee Date cake Wet ingredients

With the help of a sieve, sift the whole wheat flour, baking soda, baking powder, and salt together. Sifting not only helps to remove the unwanted particles but also aerates the dry ingredients. It helps to raise the cake and makes it spongy.

Sifting of Flour

Gently fold all the dry ingredients into wet ingredients. Add chopped dates and mix them into the batter. There should be no lumps in the batter. The batter should be smooth and of pouring consistency.

Coffee Date cake Batter

Meanwhile, keep the oven for preheating at 180 °C for about 10 minutes. Once the batter is ready, pour the batter into a baking tin (line it with parchment paper).

In the absence of parchment paper, you can brush the baking tin with butter and sprinkle some dry flour. This will help to de-mould the cake easily.

Pouring Coffee Date cake Batter

Let's Bake

Pour the batter into a baking tin and tab it on the counter to release the air bubbles. Sprinkle some chocolate chips and put this baking tin into the oven. Let is bake at 180 °C for 30 minutes or until it passes the toothpick test.

Coffee Date cake before Baking

After baking for 30 minutes, take out the cake from oven and let it rest for 5 minutes. Now, de-mold the cake and keep it on a wire rack.

Baked Coffee Date cake

Once the cake comes to room temperature, cut it and serve it.

Delicious Coffee Date cake

A Common Myth

Many people think that cakes with whole wheat are generally dense and not as spongy as cakes with all purpose flour.

Bake this cake, you will stop using all purpose flour for your cakes. This cake is eggless, extremely moist, spongy, healthy and full of flavors. This Coffee date cake with whole wheat is a heavenly treat for coffee lovers.

Coffee Date cake Crumbs

Don’t miss to try this recipe. If you like the recipe then share your love with me by subscribing to my YouTube channel.

Watch the making of Coffee Date Cake

Buy Tools and Ingredients used in this recipe

Organic Sugar | Dates | Chocolate Chips | Vanilla Essence | Cake Tin | Spatula

If you like my recipes, follow me on FacebookInstagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Whole Wheat Coffee Date Cake

Make Eggless Coffee Date Cake Recipe with Whole Wheat. The recipe produces a soft and moist date cake recipe. This easy coffee cake recipe with dates is a perfect blend of health and taste.

Coffee Date cake with whole wheat
5 from 4 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 10 Cake Pieces



  • In a bowl add Oil, Brown sugar, Milk, Coffee decoction and Vanilla essence. Mix it until sugar dissolves.
  • With the help of a sieve, sift the Whole wheat flour, Baking soda, Baking powder and Salt altogether.
  • Gently fold all the dry ingredients into wet ingredients. Add chopped dates and mix them.
  • Meanwhile, Put the Oven for preheating at 180 °C for about 10 minutes.
  • Pour the batter into a baking tin and tab it on counter to release the air bubbles. Sprinkle some chocolate chips.
  • Bake at 180 °C for 30 minutes or until it passes the toothpick test.
  • After baking for 30 minutes, take out the cake from oven.
  • Once cake comes to room temperature, de-mould it. Cut it and serve it.
  • This Coffee and date cake with whole wheat is a heavenly treat for coffee lovers.


  • In case you don’t have grounded coffee to prepare coffee decoction, then use 3 tablespoons of Instant coffee powder.
  • You can use white sugar instead of brown sugar.
  • Prefer to use fresh brewed coffee to have rich flavor of coffee in the cake.
  • If you prefer using eggs, skip milk and use 2 large size eggs.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • 5 stars
    If I want to make this one day ahead and store in fridge, how do I ensure it still tastes fresh? Can I keep it in a closed container, take it out and reheat in microwave?

    • Ideally, the cake stays good at room temperature for 2-3 days. So no need to refrigerate it. But in case you are going to refrigerate then just cover it in cling wrap and keep it in the refrigerator.

      Happy Baking

  • 4 stars

    I just tried the recipe today .. The texture is very nice, and cake is very soft and spongey, But even though I used the Nescafe coffee powder for decoction, there is no flavour of coffee. Doesn’t feel it has coffee at all. Can’t understand why… Pls guide

    • Dear Tanima,

      The cake has a mild flavour of the coffee. Moreover, the flavour and aroma vary from brand to brand. If you like the strong flavour, you may like to add extra coffee powder next time.

      Happy Baking!

  • Hi i m planning to bake this today.. Can i skip coffee flavour completely as I m baking for my little kid. Will it affect the texture of the cake

  • Hi Sonia … Firstly I am thankful to you.I have started baking perfect breads after following byour recipes.I have stopped buying market breads it’s that’s perfect.Also the cakes and cookies are so yummy and tasty.I owe it all to you.But I have a issue when I bake cakes with whole wheat flour.I baked this cake yesterday..it was yummy in taste but the cake did not become spongy and airy.it was cooked perfectly and passed the toothpick test too.But after cooling when I cut the cake it looked like a undercooked cake somewhat sticky like halwa. Actually whenever I bake cakes with whole wheat flour I don’t get spongy texture like apf cake.I use finely ground MP sihore atta .Can u pls help.I am keen on baking perfect cakes with WWF.Thanks Sonia

    • Hello Olive,
      Baking with whole wheat is a different animal to tame. I would suggest you join my 30 days whole wheat baking challenge where I teach cakes and bread with 100 % whole wheat. Here is the link to get more details:
      Happy Baking!

  • 5 stars
    This cake is our family favourite 😍 thank you very much for the recipe. I have baked this cake 3-4 times in the last 4 months to my family and my dear friends. They just love it. Best of all, it’s made out of whole wheat and the cake doesn’t come out dense like usual whole wheat cakes.

  • 5 stars
    Hello Mam,

    Baked this cake today and it turned out super tasty and moist. My family loved it. The only thing i felt off was my cake cracked on the top, not sure whats the reason.

  • 5 stars
    I made this cake yesterday with some very minor changes to the recipe (because we prefer cakes that are only mildly sweet):
    a) I used only 100g of brown sugar and 15 nos. of dates and the cake was plenty sweet. In fact, the next time I make this cake, I plan of using even less sugar. Hopefully it will not affect the texture of the cake.
    b) I swapped the chocolate chips for walnuts.
    The end result was a beautifully moist coffee-date-walnut cake. You couldn’t tell it was made out of ‘atta’. And for those of you who may be asking, I used ID’s ready-to-use packaged filter coffee decoction. You could taste the coffee – it was strong enough and yet not overpowering
    Thank you Sonia for this lovely recipe!

  • Hi, I tried this cake yest but my batter became lumpy after adding the dry ingredients and my cake became dense. I followed your recipe conpletely. Where could I have gone wrong. A query…the wheat atta is 250gms and not one cup measure, correct.

    • Hi Brenda,

      Yes whole wheat flour amount for this recipe is 250 gm. The cake can be dense because of over-whisking the batter or may be your batter was thick. Its hard to figure out without having look at it. So try to add more milk and keep the batter consistency right next time.

      Happy Baking!

  • Hi ma’am. Instead of putting chopped dates can I puree it? If so how do I do it. (My kids don’t like if there is any chunks while biting ). Also, should I mix the instant coffee powder with water and make it up to 100ml or else should i add the powder directly.

  • Hi Soniya I made this cake today with instant coffee powder. But the batter turned out extremely thick, dough like consistency. I almost poured 200 ml more milk to make beatable. What could be the reason ?? Quality of whole wheat flour ?? I use Lokwan wheat flour which is not defined. Also the cake bakes in 20 mins and it’s quite dry.

    • Chaitrali,

      How much flour did you use?

      The batter for cake should be of pourable consistency. If it was not then the cake will be dry and hard. Adjust the amount of liquid accordingly.

      Happy Baking

  • Hi Sonia …thanks for this cake recipe..just baked it. .looks good and smells divine ..I used wheat flour ..eggs ..topped with walnuts and chocochip ..
    Soaked the dates in hot coffee concoction …I doubled all ingredients ….as I wanted a bigger cake …color is a lovely dark honey …thankssssss a lot for sharing such a wonderful recipe. ..

    • Hello Yovita,
      Thanks for such lovely feedback and experimenting further on the recipe. How about posting a pic of your cake on instagram and tagging me there @bakewithsonia. I would love to see your bake.

  • Thank you so much for the perfect receipe. I tried it and came out excellent, we all loved it. Cake was very light and spongy. How to replace coffee decoction with chocolate? Please guide with the proportion and process. Thanks!

    • Hello Rajashree,
      Instead of thinking of replacing coffee decoction with chocolate, I recommend searching for Chocolate Cake on my blog and try those recipes.


  • Your recipe says instead of milk we can use 2eggs.
    Do we use the yolk of both the eggs
    And do we beat it with the whipper or just hand mix it.

    • Vinita, here 2 eggs means complete eggs ( including yolk). Whisk egg and sugar first, then follow the rest of the procedure.
      You can use regular hand whisker or electric whisker.

      Happy Baking

  • Hi Sonia,
    First of all thanks for the detailed recipe,Just want to know what would be the weight of the cake.


  • Hi, I’ve tried the cake twice. It’s so delicious!! Once I made as is, second time I added some walnuts and reduced the number of dates. While chopping the cake, it gets crumbly..,what could be the reason ? How to improve? The cake is very soft and delicious.

    • Hello Shikha,
      If the cake comes out soft then it cannot be crumbly. Let me ask if the size of the walnuts you added were big. If they were big, while slicing the cake it will crumble around the area of walnut. You need to finely chop the walnut if you like to use in the cake.

      – Sonia

  • If I use instant coffee pdr,then also do I need to prepare concoction n how,what is d measurements for water.

    Also how much cocoa pdr is used,sane 3 tb spoon,as it is or concoction

    • Hi Indu,
      I have mentioned the combination with instant coffee powder also in the recipe. How about taking a minute and reading the recipe completely.
      In case you will have more doubts which are not answered in the recipe, I will be glad to help you with.


  • Hi. I tried the recipe today. The texture is very nice. But even though I used the filter coffee decoction, there is no flavour of coffee. Doesn feel it has coffee at all. Can’t understand why.

  • Hi sonia….I want to try this recepie with muffin …How much muffins will it yield approx ( medium size)…Any suggestions or tips..Thank u

  • Hi Sonia,

    I tried this cake. it tastes really yum. But the choco chips has been melted while baking. how to retain that??


    • Hi Saranya,

      The quality of Choco chips matters a lot. Try finding superior quality of choco chips that will sustain during the baking process. Keeping your choco chips in freezer also improves their melting time during the baking process. Hope this helps.


  • Thanks for sharing this easy and yummy recipe. Do I need to change any proportions is I omit dates? Sugar should be more?

    • Hi Aarti
      The dates i have used for the recipe are not sugar quoted. So even if you don’t add dates, no need to make any other alterations to the recipe.
      Happy Baking

  • This sounds so good! The combination of coffee and dates- mmm! Very interested to try since it’s eggless too…. I hardly ever bake that way so I am up for something different!

  • Hi dear, I tried the receipe to the T..bt my batter was nt of pouring consistency.. I added lilltle more milk to it.. The cake baked is soft but flavor of coffee was very light.. Culnt say there was coffee added to it…is it same fr u or u used some strong coffee.. I used nescafe classic..

    • Hello Prachi, We have used coffee decoction that has stronger flavour to instant coffee. However in the recipe I have mentioned that you should be using 3 tbs of instant coffee if you like to make the cake with instant coffee.

      hope this helps

  • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
    Open chat
    Can we help?
    Welcome to AnyBodyCanBake