Eggless Date Cake recipe

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Ingredients

¾ cup milk
18 dates, pitted and left whole
½ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup chopped walnuts

Nutrition Info

319.9 calories
carbohydrate: 41.3 g
cholesterol: 1.8 mg
fat: 16.7 g
fiber: 2.3 g
protein: 3.4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 171.4 mg
sugar: 26.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat milk in a saucepan until almost boiling and stir in dates, let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.

  3. Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.

  4. Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth, do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.

  5. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

Recipe Yield

1 loaf

Recipe Note

A recipe I started making for my Muslim friends for when they celebrate Eid, and I was able to share with my Sikh grandmother who is vegetarian and doesn't eat eggs. I got the original recipe from an Indian cooking blog, but modified it to the recipe I currently use below. Now it's my most requested cake no matter what the occasion! Delicious on its own, with a cup of tea, or warmed up and topped with vanilla ice cream!

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