Eggless, Sugarless, Butterless Dates & Walnut Cake is a simple and rich cake loaded with dates and walnut. The cake is processed and sugar-free. It has all the natural sugars from dates and there is no added white, brown, or any form of sugar.
Having said that one still needs to consume this or dates in moderation as it still has natural sugar and people having resistance to sugar especially should take care.
I made this cake, especially for my parents when they visited us here. My parents do not eat cakes, or I would say store-brought cakes. They do not prefer cakes with eggs or with icing.
The cakes which come for birthday parties are decorated with cream and sugar which is generally not liked by the elders in the family or at least my parents. My mom and dad like the sponge of the cake but only if it has no egg and no chocolate.
And my mom cannot eat sugar So I decided to do something which does not have added sugar or has natural sugar in it. Then my dad does not like things with Maida/APF/Plain flour, so I made it using Whole wheat flour. Yes, a bit of a challenge at times.
Recipe process of Cake
This is a very simple cake, but some planning is needed as we need to soak the dates in milk for 4-5 hours at least. More is better. Then just Blend the dates into a smooth puree, mix the remaining ingredients and then it’s all set to bake.
The texture of the Cake
The cake had the perfect texture. you will not miss the butter, sugar, or eggs here. It was soft and porous as you can see below pic. It was light and airy.
Verdict on the Cake
My dad commented that sugar is not needed at all. My 8-year-old tried it as the cake colour was brown and he thought was a chocolate cake. He gobbled the piece happily and commented out I like it and was happily eating it the next day too. Seeing him my 2-year-old also ate :-). Wow-what do I need more, I was happily feeding my son dates and walnuts without him cribbing. My dad enjoyed it and my mom can have something sweet to satisfy her taste buds.
How long can this cake be stored?
This cake can be stored for 4-5 days at room temperature. If the weather is warm at your place better keep it in the refrigerator. You can enjoy this cake guilt-free (in moderate proportions of course) and can be made for parties or when you are traveling.
Type of Dates to use
Any type of Dates can be used here. But I would recommend using a soft variety of dates. A soft variety of dates will easily form into a paste and mix well in a cake. It will also impart more sweetness than the dried ones. I have used the Sukkary Dates Variety.
Sweetness and Flavour of Cake
As said I have literally not added any sugar, I was skeptical about the sweetness of the cake. As sometimes when dates are clubbed with flour the sweetness reduces. But to my surprise, the cake came out perfect.
One important thing to keep in mind is such cakes develop flavor and test after a day. If you are eating it hot, you might not get much flavour and may feel it lacks sweetness. But give it some time. I would recommend consuming the cake the next day or at least waiting for 6-12 hours if you can.
Vegan Dates & Walnut Cake
Except for the milk used here, everything is Vegan. Vegans can use almond milk here to make it Vegan.
Cake without Leavening Agents
Did you check our most popular Lemon Cake on the blog, which does not have any baking powder or baking soda? Yes, you heard it right, A cake without leavening agents.
Gluten Free Cake & Sugarless Breakfast Breads
And if you want to check out more such sugarless or natural sugar cakes, check out this Gluten Free Double Chocolate Banana Bread which has been sweetened using bananas and dark chocolate.
If you are looking to satisfy your sweet tooth and at the same time have some breakfast bread for you, check out this Sugarless & Vegan Apple and Carrot Loaf. This cake again has all-natural sugars and freezes well. Slice and you are sorted for a few days of your breakfast.
And similarly, this Sugarless Multiseed Rye Bread has natural sugar from dates and bananas. A perfect breakfast to boost your energy.
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Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake
Ingredients
- 18-20 -170 grams – Dates
- 1 1/4 Cup Milk – Vegans can use vegan milk
- 1 Cup Whole Wheat Flour
- 1/2 Cup Oil
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tbsp Walnuts/Pecans
Instructions
- Slightly warm the milk and de-seed and soak the date for 4-5 hours. More or less time might be required depending on the Dates1 1/4 Cup Milk, 18-20 -170 grams – Dates
- Dry roast the Walnuts or Pecans on medium on stove top or in an oven until fragrant. Be careful not to burn them. Let them cool.1 tbsp Walnuts/Pecans
- Once the dates are soaked, blend the dates along with the milk it is soaked in to a smooth paste.
- Add oil and mix1/2 Cup Oil
- Sieve the flour, Baking Soda and Baking Powder.1 Cup Whole Wheat Flour, 1 tsp Baking Soda, 1/2 tsp Baking Powder
- Slowly add the dry mixture to the wet mix and mix slowly.
- One can add 4-5 tablespoon of sugar if you feel it is not sweet. I did not add any.
- Chop the nuts roughly and add the nuts and mix. (The original recipe called for adding some 3-4 chopped dates too, I skipped it)
- Bake in preheated oven at 170 Deg C for 35-40 minutes or until a toothpick inserted comes out clean. I baked in a Loaf tin, one can bake this in a square tin or a round tin. Baking time will vary depending on the size and shape of the cake pan.
Video
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- One can add 4-5 tbsp sugar if required.
- Baking Times can vary, so anytime you bake do keep an eye on the cake 5-10 minutes before the baking time specified in the recipe.
- One can replace the milk with almond milk and make it vegan.
- I have used the Sukkary Dates Variety.
Vegan trying
Thursday 19th of January 2023
OMG !!! so moist and perfect cake texture. I added more dates (250G) to make slightly sweeter the second time I made it.. also doubled the walnuts and added some uncrystallized ginger pieces as well. SO MANY PEOPLE HAVE ASKED FOR THIS RECIPE. So guilt free and healthy. Thanks so much
Renu Agrawal Dongre
Thursday 19th of January 2023
Wow, I am so happy that you loved it and came out well. Yes you can add more sweet if required and at times depending on the date variety too it changes. Thank you for your feedback. Do share the blog url if you like too :-) and I hope you enjoy other vegan recipes.
Divya
Wednesday 28th of December 2022
One word "yummy!". I made this cake yesterday for my sons birthday. Came out so very tasty. My son ate half of it himself already. We had a guilt free chunk ourselves too. 2 changes- 200g date paste and 170 degrees for 35 mins still uncooked in the bottom and middle so switched to 200 for 10 mins. Finally. Yummy tummy!
Renu Agrawal Dongre
Saturday 31st of December 2022
Thank you for your feedback. The tin size and oven temperatures differ, so the baking time varies. Also, I see that you have increased the quantity of date paste (wet ingredients) so it would have taken a little longer.
ALPI JAIN
Sunday 11th of September 2022
Looks easy and so scientifically written. Appreciate the genuineness of your recommendation.
Neetu
Wednesday 24th of August 2022
Do you soak the dates in the warm milk or separately in water? If in the milk, do you keep it on a low flame for 4-5 hours?
Renu Agrawal Dongre
Wednesday 24th of August 2022
I am soaking it in warm milk. No Just warm the milk, switch off the stove, and soak it. Please do need not keep it on low flame for 4-5 hours.
Ishi
Friday 1st of July 2022
Are the weight of the dates in the recipe without seed, or including weight of seeds
Renu Agrawal Dongre
Saturday 2nd of July 2022
Hi, It is without seeds. Thanks, Renu