Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake or a Vegan Dates and Walnut Cake is a simple and rich cake loaded with dates and walnut or pecans.
Sugar-free Dates and Walnut Vegan Cake
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.
Why Sugar-Free and Eggless Cake?
I made this cake, especially for my parents when they visited me in 2018. My parents do not eat cakes, or I would say store-bought cakes. They do not prefer cakes with icing and do not eat eggs.
The cakes which come for birthday parties are decorated with cream and sugar which is generally not liked by them either. They just like to enjoy the sponge without egg and chocolate.
And my mom cannot eat sugar or have it occasionally as she is diabetic. 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.
I have made this cake several times for me and my kids. I made this again last month for my dad and he absolutely loved it. Every day he ate a bit to satisfy his sugar carvings. What a delicious way to enjoy treats minus the sugar.
The texture of the Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake
The cake had the perfect texture. you will not miss the butter, sugar, or eggs here. It comes out soft and porous as you can see below pic. It is light and airy.
Feedback on dates and Walnut Cake by Family
My dad commented that sugar is not needed at all. My then 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 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.
Now my 2-year-old who is now 7 years, tried it. She loved it and was happily enjoying it. The only thing is she does not like nuts in a cake, so maybe next time I will skip the nuts for her.
Feedback from my followers
Also if you read the comments below from my blog followers you can see that the cake really comes out good. Give it a try and if you like it, rate and comment your feedback on the recipe. It helps my blog and my followers.
Recipe Process of Egg-Less, Sugar-Less, Butter-Less Dates & Walnut 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. I leave it overnight to soak if I have time.
The next day all you do is blend the dates and milk into a smooth puree. Sift the dry ingredients and mix everything together. Bake and you are all set.
Ingredients and Substitutions
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. A soft variety of dates is also sweeter as compared to 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 added to flour the sweetness reduces. But to my surprise, it was perfect.
One important thing to keep in mind is such cakes develop flavor and taste after a day. If you are eating it warm or immediately, you might not get much flavor 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.
Milk for Vegan Dates & Walnut Cake
One can use normal cow milk or vegan milk. The choice is yours. Any type of vegan milk will work here.
Nuts
I use walnuts or pecans in this recipe. One can use either or.
Flour
I have used whole wheat flour in this recipe. One can replace it with all-purpose or plain flour or maida.
Leavening Agents
Baking powder and baking soda are used as leavening agents.
Oil
I have used vegetable oil. One can use any vegan oil.
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.
Can we freeze this cake?
Yes, this cake can be frozen. Let the cake cool down completely. Slice it and arrange it on a baking tray. Keep the baking tray in the freezer. Once the slices are frozen, remove, and store them in an air-tight container or a zip lock. When required, defrost or microwave it and enjoy.
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, or this finger millet Gluten-Free & Vegan Ragi Banana Cake.
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.
Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake (Vegan)
Equipment
- loaf pan (9 * 5 inches)
- Food Processor/Mixer Grinder
- Oven
Ingredients
- 18-20 -170 grams – Dates
- 1 1/4 Cup Vegan Milk – Vegan or normal non-vegan milk can be used
- 1 Cup Whole Wheat Flour – can be replaced with all purpose / plain flour / maida
- 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 Vegan 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
- Chop the nuts roughly.
- Add the nuts into the dry flour and mix.
- 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.
- 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.
- I have used the Sukkary Dates Variety.
Updates
This post was on 24th August 2018 on my blog. Today, 12th August 2023, I am updating the contents, and adding more pics and step-by-step pics.
Sharing this with
Foodies_RedoingOldPost
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
Subscribe to my email list to get the new recipes straight into your mailbox.
Surbhi
Friday 25th of August 2023
Can we make it as gluten free also with multi grain atta
Renu Agrawal Dongre
Friday 25th of August 2023
It should work. I have not tried gluten-free flour with this recipe, but I believe it will work. I have a gluten-free recipe that uses banana as sweetener instead of dates, Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free)
Mayuri Patel
Tuesday 22nd of August 2023
I often bake this guilt free cake as hubby is diabetic. We enjoy a slice whenever our sweet tooth beckons us. I add around 200-250g of dates. Sometimes I add dried fruits like raisins, figs,apricot which also add a bit of natural sweetness.
Renu Agrawal Dongre
Tuesday 22nd of August 2023
That is good to now. nice additions to the cake.
M Hurst
Saturday 8th of April 2023
I am hoping I can make this using coffee instead of milk? My diabetic husband and vegan daughter will be eating it with me. My husband loves a coffee and walnut cake! Fingers crossed!!
Renu Agrawal Dongre
Tuesday 11th of April 2023
Hi, You mean to say coffee without milk? Yes you can make black coffee and replace milk with it. It should work with equal quantity of water and 1 tablespoon of coffee as well. Thank You
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.