Eggless Milkless Date Nut Cake
Treat yourself to the wholesome delights of Eggless Milkless Date Nut Cake, a moist and flavorful dessert perfect for any occasion. This dairy-free, egg-free cake relies on naturally sweet pitted dates simmered into a luscious paste, creating a rich, caramel-like base that’s complemented by the warm spice of cinnamon and nutty crunch of walnuts or pecans. With no complicated techniques or specialty ingredients, this one-bowl wonder comes together effortlessly, making it an ideal choice for both novice and seasoned bakers. Whether served plain or adorned with a dusting of powdered sugar, this cake is a crowd-pleasing treat that pairs beautifully with a cup of tea or coffee. Perfect for vegans or those seeking a comforting yet simple homemade dessert, this recipe will have everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Pitted dates
- 1.25 cups Water
- 0.75 cups Granulated sugar
- 0.5 cups Vegetable oil
- 1.5 cups All-purpose flour
- 1 teaspoons Baking soda
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 0.75 cups Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
In a small saucepan, combine the pitted dates and water. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally, until the dates are softened and form a thick paste. Let the mixture cool to room temperature.
While the date mixture cools, in a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
In another bowl, mix the cooled date paste, granulated sugar, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, folding them together with a spatula or wooden spoon until just combined. Be careful not to overmix.
Gently fold in the chopped walnuts or pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly 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.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or dust with powdered sugar for a simple garnish. Enjoy!
Nutrition Facts
Calories |
3743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 574.1 g | 209% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 393.4 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3094 mg | 66% | |
*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.
