I am so glad I made this Eggless Dates Walnut Cake today, which I had been postponing for no reason all along… The most exciting part of this cake is that its eggless and uses only oil - that too very less compared to any other eggless cakes. This would be perfect for the tea/coffee time. I love making cakes that use only natural ingredients and this is one such cake that uses fresh dates. Now see for yourself how healthy and low calorie this version of date cake would be - no eggs, no butter, less oil and uses a lot of fresh dates. This cake turns out to be very moist, extra soft and just melts in the mouth. I would suggest the beginners in baking to try out this cake as its very easy and nothing can go wrong. Check out the other Eggless Cakes too!
I re-made this cake recently in my new mini-bundt pan and clicked some pictures too. I usually dont mind my old blog pictures (although some are cringeworthy now) just because they show me how much have I grown. But then, as my good friend Vidhya mentions, it is always better to keep your blog current and up-to-date. So I am making a conscious effort to re-do some of the older blog recipes and update them with the latest pictures.
How to make Eggless Dates Walnut Cake | Egg-Free Dates Walnut Bundt Cake
📖 Recipe
Detailed step-wise picture recipe of making Eggless Dates Walnut Cake | Egg-Free Dates Walnut Bundt Cake
Preheat the oven at 180°C for 20 mins. Grease the baking tin (I used 5" mini bundt pan) with oil/butter and keep aside. If the dates are soft, grind them in a mixer to a coarse paste by adding little milk. If the dates are hard, soak them in milk for about 30 mins before grinding them. In a mixing bowl, beat the milk, sugar and oil until sugar mixes well. Now, sieve the all-purpose-flour + baking powder into the milk mixture and beat until there are no dry ingredients. Add the chopped walnuts and dates paste into the mixture and bring everything together. Pour the mixture into the baking tin and bake for 40 mins until the top is firm. Let the cake cool in the tin for 10 mins and remove from the tin and cool it on wire rack. Cut into pieces.
Recipe Notes
Adjust the amount of sugar based on the sweetness desired. Use soft dates that are free from sugar syrup. Walnuts can be replaced with any other nut. You can also make this cake in a regular 8-9” square or round pan.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
