Monday, April 06, 2015

Eggless Date Cake

Iam into Day 5 of this month's Mega Blogging Marathon and its a great experience - not only posting my recipes, but blog-hopping and getting to know and learn so many recipes which my friends are posting. All of those are unique and special and most of us are trying and posting Healthy Bakes and many innovative ones. And, I should say, its raining Breads at this Mega BM. Most of my friends are Pros in Bread making and they wow us everyday with their gorgeous Breads. As Iam yet to tame Mr Yeast, Iam just trying to look for a simpler recipe and start my journey on that Genre too. Today's recipe is a very simple, healthy Eggless Dates Cake. I have a  Date Walnut Cake already on this space, but I was just blown by this delicious Cake which my friend Kumudhini ji once baked and brought while she came to visit us. She is such a sweet lady, an awesome Baker, great Dancer and proficient in many artworks too. Being made by such a perfectionist, the Cake was extremely soft and fluffy and had the subtle flavour of Dates and Cinnamon. You should taste this cake to believe what a fantastic combo this is! You can't believe its Eggless. I added Cashew bits and raisins to it and it tasted just like the 'Plum Cakes' we used to get in Indian Bakeries. Do try and share how you liked it.

Preparation time - 10mins (excluding Soaking time of 20mins)
Baking time - 40-45mins
Yields - One 9*5 inch Loaf Cake


Dates - 18 nos, deseeded
All-purpose flour / Maida - 1cup
Baking Soda - 1tsp
Brown sugar / Sugar - 1/2cup
Olive or Canola oil - 1/4cup
Milk - 3/4cup
Cinnamon powder - 1tsp
Vanilla extract - 1tsp
Cashews - 2tblsp, broken roughly
Raisins - 2-3tblsp


1.  Soak Dates in hot water for 20-30mins and grind into a fine paste, using very little water. Pre-heat oven to 180C / 350F.

2.  Combine flour and baking soda in a bowl and whisk well. Set aside.

3.  In another bowl, add milk, sugar and oil and mix well to combine. 

4.  Add ground Dates paste to this and whisk well. 


5.  Add Cinnamon powder and vanilla extract to this and mix.

6.  Now, fold in the flour mixture little at a time and gently mix until just incorporated. DO NOT over-mix.

7.  Lastly, add the chopped Cashews and Raisins and fold in. Transfer the batter to a greased cake tin and bake for about 40-45mins at 180C until a toothpick inserted in the middle comes out clean. Also, you will find the cake leaves the sides of the tin.

If you notice the top getting too browned while the cake is still getting done, you may cover it with an aluminium foil as below and bake until its completely done.

Let it cool completely before slicing it up with a serrated knife. The cake becomes more soft and tastes awesome the next day or after a few hours. Enjoy!


  1. This cake would make good afternoon snack.

  2. Oh wow what a deep rich color... Delicious cake..

  3. Very eye pleasing and definitely my kind of cake, drooling herE;;

  4. I love date based bakes too and am sure this cake was wonderful too.

  5. What a soft and moist cake. It must have tasted amazing with those dates in it.

  6. Sujatha, the cake looks so good..very nicely baked..

  7. cake looks great yaar. Amazing. Adding dates takes it next level

  8. Delicious looking cake and love the texture of the cake...

  9. Lovely cake! Dates just makes it so healthy and delicious :)

  10. The cake has got such a lovely colour and texture!!

  11. I am always a fan to this dates cake.. And it was in my to do list for long time and you tempted me to try it..

  12. Lovely color and the taste must be out of the world!!!! we love dates in bakes, this is a must try!!!

  13. Love the colour and texture of the cake. Looks so inviting...

  14. What a beautiful color cake looks so yummm..

  15. amazing cake. Will try this method too