Eggless Date and Walnut Cake
Rich, moist, and incredibly flavorful, this Eggless Date and Walnut Cake is the perfect indulgence for dessert lovers looking for a healthier twist. Naturally sweetened with dates, this egg-free recipe combines the nutty crunch of walnuts with a tender, melt-in-your-mouth crumb, all thanks to the magic of simple pantry ingredients like all-purpose flour, baking soda, and a splash of vanilla. The dates are soaked in milk and blended into a luscious puree, ensuring every bite is packed with natural sweetness and moisture. With just 20 minutes of prep and a warm, nutty aroma wafting through your kitchen in no time, this cake is ideal for festive gatherings, tea-time treats, or a guilt-free snack. Serve it plain or pair it with your favorite cup of tea or coffee for a heartwarming experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Dates
- 250 milliliters Milk
- 100 grams Sugar
- 200 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 75 milliliters Oil (neutral-flavored)
- 75 grams Chopped walnuts
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan and line it with parchment paper.
Remove the seeds from the dates and chop them into small pieces. Place the chopped dates in a bowl with the milk and let them soak for 15 minutes.
After soaking, blend the dates and milk into a smooth puree using a blender or hand mixer.
In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
Add the sugar to the dry ingredients and mix well.
Pour the date puree into the dry ingredients. Add the oil and vanilla extract, then gently fold to combine into a smooth batter. Do not overmix.
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 427.5 g | 155% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 242.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 479 mg | 37% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
