This eggless, sugar-free, butterless Dates & Walnut Cake is a vegan cake which is simple and rich cake loaded with dates and walnut and almonds.
The cake is processed and sugar-free. It has all the natural sugars from dates and there is no added white, brown, or any form of sugar. This cake is also all-purpose flour free as it is made with whole wheat flour. A bit of a challenge as it did not rise too much.
The cake has a nice texture. You will not miss the butter, sugar, or eggs here. It comes out soft and chewy.
Adjust the quantity of the dates according to your preference and sweetness of the dates. Any type of dates can be used here. But I would recommend using a soft variety of dates. A soft variety of dates will easily form into a paste and mix well in a cake. A soft variety of dates is also sweeter as compared to dried ones.
This makes an ideal after school snack, lunch box treat or guilt free dessert.
30 dates, pitted
1 1/2 cup milk, divided
1/2 cup oil
1 cup wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
As required, walnuts, chopped
As required, almonds, chopped
Soak the dates in 1 cup milk for 2-3 hours.
Preheat oven 378F.
Transfer the dates and milk to a blender and blend into a smooth puree.
Add milk and oil and blend again.
Transfer the mixture to a bowl.
Add wheat flour and whisk to combine into a lump free batter.
Add baking powder and soda and mix well.
Pour the batter into a round pan and top with almonds and walnuts.
Bake for 40-45 minutes or till brown on top (do the toothpick test).
Remove and cool completely before slicing and serving.