Date and Walnut Cake | Eggless Recipe

Looking for an easy cake recipe? Then try this eggless date cake with walnuts, whole wheat flour and oil. It is moist, soft and delicious. This recipe is easy to make too.

Dates add caramel flavor and rich chocolaty color to this cake. A great sweet treat for any time of the day. Post includes step by step video!!

About the Recipe

Did you know that people have been eating dates for thousands of years? They are one of the sweetest fruit and also have several health benefits. Dates have no added sugars and are a naturally low moisture fruit. They are a good source of fiber, have 6 essential vitamins and 7 minerals.

We always have fresh dates at home. I love to snack on them and also to use them in recipes. Indian sweet chutney gets its sweetness from dates. I also add them to salads like in this quinoa salad.

Then there is this amazingly moist date and walnut cake that is eggless and can easily be made vegan. I use whole wheat flour (or atta) to add some fiber. This is a very straightforward and easy recipe.

Dates add a nice caramel flavor and a rich chocolaty color to the cake. I fooled my son into tasting it and he loved it even though it wasn't chocolate. This is a crowd pleasing cake. Everyone who tasted it, loved it.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

This eggless date cake can be made with just a few basic ingredients. Here's what you need to make this recipe:

• Dates - use the best quality dates you can find. Medjool, deglot noor or other soft dates are perfect to use in the recipe. If you are using dates with seeds, then make sure that they are removed.
• Nuts - I used walnuts, but feel free to use any of your favorite nuts. Cashews, almonds or pistachios work here.
• Flour - I recommend using whole wheat pastry flour in the recipe for the best fluffy texture. But you can use a 50:50 combination of all-purpose flour and white whole wheat flour. Also Indian atta would work great here.
• Milk - any dairy or non-dairy milk will work. I use either unsweetened oat or almond or flax milk. If you use non-dairy milk, then this is a 100% vegan cake.
• Oil - use any light oil like canola, grapeseed or light olive oil.
• Baking soda - make sure to use soda and not baking powder.
• Sugar - I use white sugar. But either light or dark brown sugar would work. They even enhance the molasses/ caramel flavor of dates.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make these soft and fluffy date walnut cake recipe:

Preheat the oven to 350°F. Lightly grease a mini bundt cake pan or a bundt cupcake cake pan or a 8" cake pan with cooking spray.

Combine dates and milk in a microwaveable container and heat until slightly warm, about 60~90 seconds. Set aside for 10 minutes for the mixture cool. Blend them into a smooth paste.

In a medium size mixing bowl, add the ground date mixture. Stir in oil, sugar and mix until sugar dissolves.

Sieve in flour, baking soda and salt. Mix until no dry streaks remain. Finally stir in the chopped walnuts and mix until evenly combined.

Pour into the prepared pan and bake for 20~22 minutes in mini bundt cake or cupcake pan or for 30~35 minutes in 8" round cake pan.

Cool the cake in the pan for 5~10 minutes. Remove onto a cooling rack to cool completely.

Expert Tips

• Use the best quality dates you can find. Medjool, deglot noor or other soft dates are perfect to use in the recipe.
• If you are using dates with seeds, then make sure that they are removed. Soaking them in warm milk or water will help in softening and removing the seeds. I used seedless dates, so just warmed it in the microwave to make them a little soft.
• Use any light oil like canola, grapeseed or light olive oil.
• Use dairy or non-dairy milk. Unsweetened almond or oat or flax milk would work great in this recipe.
• You can use either white or brown sugar.
• If you like sweeter cake, then increase sugar to ¾cup in the recipe.
• I recommend using whole wheat pastry flour in the recipe for the best fluffy texture. But you can use a 50:50 combination of all-purpose flour and white whole wheat flour. Also Indian atta would work great here.
• Feel free to use any of your favorite nuts. Cashews, almonds or pistachios work here.

Frequently Asked Questions

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I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Eggless Dates and Walnut Cake

Soft & Fluffy Date & Walnut Cake. Dates add a nice caramel flavor and a rich chocolaty color to the cake.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Cooling Time:: 10 minutes mins

Total Time: 50 minutes mins

Course: Dessert

Cuisine: Indian

Servings: 8 mini bundt cakes

Ingredients

1x2x3x

• 1 cup Dates, deseeded and chopped (about 16~20)*
• ¾ cup Dairy or non-dairy Milk*
• ⅓ cup Oil
• ½ cup Sugar*
• 1 cup Whole wheat pastry flour*
• 1 teaspoon Baking soda
• ⅛ teaspoon Salt
• ¼ cup Walnuts or Cashews, roughly chopped

Instructions

• Preheat the oven to 350°F. Lightly grease a mini bundt cake pan or a bundt cupcake cake pan or a 8" cake pan with cooking spray.
• Combine dates and milk in a microwaveable container and heat until slightly warm, about 60~90 seconds. Set aside for 10 minutes for the mixture cool. Blend them into a smooth paste.
• In a medium size mixing bowl, add the ground date mixture. Stir in oil, sugar and mix until sugar dissolves. Sieve in flour, baking soda and salt. Mix until no dry streaks remain. Finally stir in the chopped walnuts and mix until evenly combined.
• Pour into the prepared pan and bake for 20~22 minutes in mini bundt cake or cupcake pan or for 30~35 minutes in 8" round cake pan.

  Cool the cake in the pan for 5~10 minutes. Remove onto a cooling rack to cool completely.

Video

Notes

• Use the best quality dates you can find. Medjool, deglot noor or other soft dates are perfect to use in the recipe.
• If you are using dates with seeds, then make sure that they are removed. Soaking them in warm milk or water will help in softening and removing the seeds. I used seedless dates, so just warmed it in the microwave to make them a little soft.
• Use any light oil like canola, grapeseed or light olive oil.
• Use dairy or non-dairy milk. Unsweetened almond or oat or flax milk would work great in this recipe.
• You can use either white or brown sugar.
• If you like sweeter cake, then increase sugar to ¾cup in the recipe.
• I recommend using whole wheat pastry flour in the recipe for the best fluffy texture. But you can use a 50:50 combination of all-purpose flour and white whole wheat flour. Also Indian atta would work great here.
• Feel free to use any of your favorite nuts. Cashews, almonds or pistachios work here.
• Baking times for different baking pans:
  • 6-cup mini bundt cake pan - bake for 20~22 minutes
  • Mini bundt cupcakes - makes 6 cupcakes - bake for 20~22 minutes
  • 8″ round cake pan - makes 1 cake - bake for 30~35 minutes
• To freeze the cakes, let them cool completely. Then wrap them in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Nutrition

Serving: 1cake | Calories: 261kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 204mg | Potassium: 191mg | Fiber: 3g | Sugar: 24g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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