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White plate with a mini eggless date cake.

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
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Prep Time: 10 mins
Cook Time: 30 mins
Cooling Time:: 10 mins
Total Time: 50 mins
Course: Dessert
Cuisine: Indian
Servings: 8 mini bundt cakes

Ingredients

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