Eggless Date Apple Walnut Cake
Delight in the wholesome goodness of this Eggless Date Apple Walnut Cake, a moist and flavorful treat that's perfect for any occasion. Packed with the natural sweetness of dates and grated apple, this recipe eliminates eggs but delivers incredible texture and richness, thanks to a simple combination of pantry-friendly ingredients. Toasty walnuts add a satisfying crunch, while a hint of cinnamon (optional) infuses a warm, spiced aroma. Ideal for vegetarians or those seeking an egg-free dessert, this cake is both comforting and sophisticated. With just 20 minutes of prep time and a bake time of 40 minutes, it's a fuss-free recipe you'll love to make and share. Serve it as a tea-time snack, a festive dessert, or a thoughtful homemade gift—it's versatile, easy, and utterly delicious. Perfectly suited for searches like "eggless cakes," "date and apple desserts," and "holiday walnut cake recipes."
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour (maida)
- 1 cup Chopped dates
- 1 medium Apple (peeled and grated)
- 0.5 cup Chopped walnuts
- 0.75 cup Brown sugar
- 1 cup Milk
- 0.25 cup Vegetable oil
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice or vinegar
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon powder (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
In a small bowl, soak the chopped dates in warm milk for 10 minutes to soften them. Once softened, blend this mixture into a smooth paste using a blender.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon powder (if using). Set aside.
In another bowl, add the prepared date and milk paste. Stir in the brown sugar, vegetable oil, and vanilla extract. Mix until well combined.
Add the grated apple and lemon juice to the wet mixture, and give it a gentle stir.
Gradually fold the dry ingredients into the wet ingredients in batches, mixing gently. Do not overmix; just combine until there are no visible traces of dry flour.
Fold in the chopped walnuts, reserving a few pieces for sprinkling on top if desired.
Pour the batter into the prepared cake pan and spread it out evenly. Sprinkle the reserved walnuts on top for garnish.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 405.6 g | 147% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 231.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 579 mg | 45% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2173 mg | 46% | |
*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.
