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Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake

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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.

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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.

Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake

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.

Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake

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 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

Did you check our most popular Lemon Cake on the blog, which does not have any baking powder and baking soda? Yes, you heard it right, A 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.

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    Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake
    Close up look of texture of Dates & Walnut Cake, with a cut slice seen in the foreground and few slices seen behin

    Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake

    This cake is Egg Less, Butter-less and sugar less and made from whole wheat flour and is moist and yummy.
    4.89 from 36 votes
    Print Pin Rate Save
    Course: Dessert
    Keyword: Cake, Date Cake, Egg Less Cake, Sugar Less Cake, Whole Wheat Cake
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Soaking Time: 4 hours
    Total Time: 4 hours 50 minutes
    Author: Renu Agrawal-Dongre


    • 18-20 -170 grams – 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
      1 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 mix
      1/2 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)
      Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake
    • 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.
      Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake



    • 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.
    Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
    Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
    Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

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    Recipe Rating


    Saturday 15th of January 2022

    Started making this realised I was out of wheat flour. Substituted with 120g of cake flour and turned out great. Very light and fluffy. Also Topped with choc chips, chia seeds and a touch of cinnamon. Didn't add extra sugar and it tastes sweet enough. Thank you for the recipe!

    Renu Agrawal Dongre

    Saturday 15th of January 2022

    Glad it turned out well. Thank You for your feedback, much appreciated.


    Tuesday 21st of December 2021

    Hi what substitute for wholewheat flour as am Gluten allergic.

    Renu Agrawal Dongre

    Tuesday 21st of December 2021

    You can try this cake, Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free, Dairy-Free)

    Rohini Banerjee

    Tuesday 9th of November 2021

    I'd love to make this for a diabetic friend who is also intolerant to gluten so I was wondering if I could make this with ragi flour instead of whole wheat and if the baking time would remain the same. I tried it with almond flour the last time and the cake just sank after I opened the oven to check for done-ness at over 35 minutes and put it right back to bake some more. I am hoping I can get it right this time around.

    Renu Agrawal Dongre

    Wednesday 10th of November 2021

    Rohini I did reply to your comment earlier too. Did you read that?


    Wednesday 27th of October 2021

    I tried making this gluten free with almond flour for a friend who can't eat wheat and in about 33 minutes when I opened the oven to check for doneness with a toothpick, it was very sticky so within a moment of turning it on again, the entire cake just erupted like lava in my loaf mould. I don't know if the almond flour was the culprit since this looked like a no-fail easy recipe to me. I just landed up making balls/ladoos out of the so-called cake. Any tips would be appreciated. Also, can this be substituted with jowar or nachni atta?

    Renu Agrawal Dongre

    Thursday 28th of October 2021

    I have not baked with almond flour yet so cannot comment if it was due to that. But the cake getting erupted like lava is strange. Seems it did not bake at all. What temperature did you work on. It is 170 Deg C or 338 Deg F. The recipe is a no-fail one and many have tried it with success. You can try nachni, but I have again not tried in the same one, But it should work I believe. I am coming with nachni but that is another recipe, just giving it a couple of tries before I can post it.


    Thursday 21st of October 2021

    Hi Renu. What size dates did you use? Wondering as they can vary greatly in size. Thanks

    Renu Agrawal Dongre

    Thursday 21st of October 2021

    Hi Chandrika, They are around 1 inch in length. I will add the measurements next time I bake. Thanks, Renu