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Preheat the oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
In a bowl, combine the chopped dates and hot coffee. Stir in the baking soda and let sit for 10 minutes to soften the dates.
In a separate large bowl, mix the flour, baking powder, salt, and brown sugar.
Add the olive oil and vanilla extract to the soaked dates mixture and stir well.
Pour the wet ingredients into the dry ingredients and fold gently until just combined.
Stir in the chopped walnuts.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serving and storage tips:
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