Preheat the oven to 176℃ and lightly spray a 9 x 5 inch loaf pan with cooking spray.
Soak the chopped dates in the boiling water while you mix the other ingredients.
Whisk together the flours, salt, cinnamon powder and sugar in a bowl.
In another bowl vigorously whisk the milk and vinegar till it’s frothy and topped with bubbles.
Now add the coconut oil and flaxseed mixture and combine.
Gently fold the wet mixture into the dry ingredients taking care not to overmix.
Drain the dates and mix into the batter along with the walnuts.
Pour the batter into the loaf pan and bake 55-60 minutes till you get a clean toothpick. Cover the top with foil if you feel it is browning too quickly.
Gently, turn out the cake on a wire rack and cool completely before slicing.