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–+ servings
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 (Vegan)

This cake is Egg Less, Butter-less and sugar less and made from whole wheat flour and is moist and yummy.
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 4 hours
Total Time: 4 hours 50 minutes
Servings: 1 Loaf (9*5 inch)

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 teaspoon Baking Soda
  • 1/2 teaspoon 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 Dates
    1 1/4 Cup Vegan Milk, 18-20 -170 grams - Dates
    Soaked Dates in milk in a bowl.
  • 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.
    Puree of Dates and Milk in a bowl.
  • Add oil and mix
    1/2 Cup Oil
    Oil added in Dates and Milk mixture.
  • Sieve the flour, Baking Soda and Baking Powder.
    1 Cup Whole Wheat Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder
    Flour for Vegan Cake
  • Chop the nuts roughly.
    Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake
  • 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.
    Baked Dates and Walnut Loaf

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.