Eggless Dates Cake Recipe + Step by Step Photos

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:

Print Recipe

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!

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Dessert

Cuisine: Indian, International

Keyword: easy christmas cake recipe, Eggless Baking

Servings: 8

Calories: 395kcal

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Dates finely chopped
• ¾ cup Sugar
• ½ cup Unsalted Butter softened
• 2 cups Water
• ¼ cup Raisins
• ¼ cup Cashew Pieces
• 1 tsp Vanilla Essence
• 1+¾ 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.