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I had not planned this Dish at all for the “Kid’s Delight – Baked Treats” event on Blogging marathon. I had made this cake specially for my parents when they visited us here. Generally they do not eat cakes or in my Parents case are not used to as it contains egg . Also the cakes which comes for birthday parties are decorated with cream and sugar which is generally not liked by the elders in 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. Also Since my mom cannot eat sugar I decided to do something sugarless. My dad do not like things with Maida/APF/Plain flour, so I made it using Whole wheat flour. Though the recipe which I used said one can add sugar, I decided not too. It literally does not have any form of processed sugar – means is free from white, brown sugar , honey etc. The sweetness comes from the raw ingredients, i.e. Dates. I was really skeptical on the sweetness as sometimes when dates are clubbed with flour the sweetness reduces. But to my surprise the cake came out perfect. My dad commented out that sugar is not needed at all. My 8 year old tried it as the cake color was brown and he thought was a chocolate cake. He gobbled the piece happily and commented out I like it and was happy eating it 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. So I decided to add this cake for Kid’s Delight – Baked Treats event.
The cake had the perfect texture. you will not miss the butter, sugar or eggs here. This is a very simple cake, but some planning is needed as we need to soak the dates in milk for 4-5 hours atleast. More is better. Then just Blend the dates to a smooth puree, mix the remaining ingredients and then it’s all set to bake. This cake can be stored for 4-5 days at room temperature. If the weather is warm at your place better keep in refrigerator. You can enjoy this cake guilt free and can be made for parties or when you are travelling.
Other cake ideas on my blog:
Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake
- 18-20 Dates
- 1 1/4 Cup Milk
- 1 Cup Whole Wheat Flour
- 1/2 Cup Oil
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tbsp Walnuts/Pecans
- 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 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.
- Once the dates are soaked, blend the dates along with the milk it is soaked in to a smooth paste.
- Add oil and mix
- Sieve the flour, Baking Soda and 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.
- 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.
Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.
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