Soak the dates: To a large mixing bowl, add the chopped dates, baking soda, hot coffee, and olive oil. Stir and set aside for 15 minutes.

Preparation: Preheat the oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with some oil or vegan butter and line it with a sling of parchment paper - leaving an overhang on the sides.

Mix wet ingredients: To the bowl with the dates, add the brown sugar, yogurt, and vanilla. Whisk well to combine.

Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and chopped walnuts.

Make the batter: Fold the dry ingredients into the wet ingredients using a spatula until there are no pockets or streaks of flour. Do not be tempted to overmix!

Assemble: Add the batter to the prepared loaf pan and smooth out the top of it with a spatula or knife. Stud the top of the loaf with some whole walnuts if desired. Place the pan on an aluminum tray or baking sheet (this helps bake the cake evenly from underneath).

Bake: Bake for 45-55 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 45-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with a small few crumbs on it. Continue to bake in 5-minute increments as and if needed until baked through. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Storage: When your cake has cooled, wrap any leftovers tightly in plastic wrap or foil, or place it in an airtight container. It can be kept at room temperature for up to 5 days (provided your environment is not too warm) or in the fridge for up to 7 days.To freeze, cut the bread into individual slices and separate them with sheets of parchment. Make sure they are wrapped well or place them in a sealed container and freeze for up to a month. To defrost, let it thaw at room temperature for a couple of hours.