Eggless Date Cake Recipe – A rich, simple and delicious dates and nuts cake. A great alternative to Christmas fruit cake!
What is the Date Cake?
Date cake is a simple and moist cake made with cooked dates and nuts. It can be served as a dessert or snack along with coffee or tea. This cake recipe doesn’t require any alcohol or soaking and it can be a perfect Christmas cake alternative If you need a last-minute fruit cake recipe.
How long can you store Dates Cake?
This stays fresh for 3 days in the refrigerator if you store in an airtight container. You can also freeze the cake for a couple of months.
Few More Eggless Baking Recipes:
- Mexican Wedding Cookies Recipe (with video)
- Eggless Saffron Cookies
- Vegan Banana Cake
- Wheat Oat Almond Cookies (with video)
- Eggless Orange Tutti Frutti Cake
- Strawberry Summer Cake
- Nutella Sandwich Cookies
- Chocolate Blueberry Muffins
- Vegan Cranberry Orange Muffins
How to Make Eggless Date Cake Recipe below:
Eggless Date Cake Recipe
Eggless date cake recipe with step by step photos. A simple and easy date and nut cake recipe without eggs. A great alternative for Christmas fruit cake!
Servings: 8
Calories: 395kcal
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Dates finely chopped
- 3/4 cup Sugar
- 1/2 cup Unsalted Butter softened
- 2 cups Water
- 1/4 cup Raisins
- 1/4 cup Cashew Pieces
- 1 tsp Vanilla Essence
- 1+3/4 tsp Baking Soda
- 1 tbsp Lemon Juice
- 1 cup Milk or as needed
- A pinch of salt
Instructions
- Chop dates into small pieces.
- In a nonstick pan, add the finely chopped dates, raisins, water, cashew pieces, sugar and butter. Stir well until the sugar and butter dissolves.
- Cook in a medium flame for 20 – 25 minutes or until the dates are mushy.
- Remove from the flame and keep it aside to cool down.
- Mix the baking soda, flour and salt in a bowl and set aside.
- Preheat the oven to 180 degrees C.
- Grease an 8″ cake pan and keep it aside.
- Add the vanilla and lemon juice to the cooled fruit mixture and mix well.
- Add the flour mixture in 2 batches and gently fold the mixture.
- Add milk little by little to form a thick batter.
- The batter should be thick so add milk carefully. I used 1 cup of milk.
- Don’t over mix or over beat the batter.
- Quickly transfer the batter to the greased cake tin.
- Immediately place the cake tin in the preheated oven.
- Bake at 180 degrees C for 35 minutes or till a toothpick inserted into the middle of the cake and comes out clean.
- Baking times may vary, depending on your oven. So keep an eye on it.
- Allow the cake to cool down for 15 minutes and invert.
- Let it cool completely and cut into pieces.
- This cake can be stored in a covered container in the refrigerator for up to 3 days.
- Serve & Enjoy!
Notes
You can use any of your favorite nuts.
The sugar quantity depends on the sweetness of the dates you use. Adjust accordingly.
Nutrition
Calories: 395kcal | Carbohydrates: 63g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 465mg | Potassium: 266mg | Fiber: 3g | Sugar: 33g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
Eggless Date Nut Cake Recipe with Step by Step Photos:
- Start the process with chopping dates and nuts into small pieces.
- Combine the chopped dates, cashews, raisins, butter, sugar and water in a nonstick pan. Mix until the sugar and butter dissolves.
- Let it cook over the medium flame for about 20 – 25 minutes or until the dates are mushy.
- Turn off the heat and let the dates mixture cool completely.
- Combine the flour, salt and baking powder in a small mixing bowl and keep it aside.
- Preheat the oven to 180 degrees C.
- Grease an 8″ cake pan and keep it aside.
- When the cooked date mixture is cooled, add vanilla and lemon juice to it and combine it.
- Add the flour mixture in 2 batches and gently fold the mixture.
- Add milk little by little to form a thick batter.
- The cake batter should be thick so add milk accordingly. I used 1 cup of milk.
- Do not over mix or over beat the batter.
- Transfer the cake batter to the greased tin immediately.
- Place the cake tin in the preheated oven.
- Bake at 180 degrees C for about 35 minutes or till a toothpick inserted into the middle of the cake and comes out clean.
- Baking times may vary, depending on your oven and cake tin size. So keep an eye on it to avoid overbaking the cake.
- Allow the cake to cool down for 15 minutes and invert.
- Once the cake is cooled, cut into pieces.
- Serve with a cup of coffee.
I made this cake today .it’s really awesome.
Glad you liked it. Thank you so much! 🙂
Thanks for the recipe. Can I substitute plain flour with while wheat flour?
Yes, you can. You may need to add a little more water to adjust the batter consistency.