You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
Eggless, Sugarless, Butterless Dates & Walnut Cake is a simple and rich cake loaded with dates and walnut. The cake is processed 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 have 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.
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 from the below pic. It was light and airy.
Verdict on the Cake
My dad commented out 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 off course) and can be made for parties or when you are travelling.
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.
Sweetness and Flavour of Cake
As said I have literally not added any sugar, I was sceptical 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 flavour 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 wait 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
Gluten Free Cake & Sugarless Breakfast Breads
And if you want to check 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 this Sugarless & Vegan Apple and Carrot Loaf. This cake again has all-natural sugars and freezes well. Slice and you are sorted for few days of your breakfast.
And similarly, this Sugarless Multiseed Rye Bread has natural sugar from dates and banana. A perfect breakfast to boost your energy.
Ideas for Lunch Box? Download our Free Lunch Box Plan
Pin it for Later:
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. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below and do not forget to rate the Recipe.
Subscribe to my email list so that you get the new recipes straight in your mailbox.