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Date and Walnut Cake / Eggless Date Cake

By Jigna
Eggless date cake brings warmth, comfort, and deliciousness to our kitchen. It is full of dates and walnuts, perfectly spiced, moist, fluffy, and irresistible.
5 from 1 vote
Print Pin
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Cuisine World
Course Dessert, Sweet
Diet Eggless, Vegetarian
Servings 12

Equipment

  • Kitchen Scale
  • Mixing Bowls
  • 6x3 inch Cake Pan

Ingredients
  

  • 100 g dates (seedless and chopped)
  • ½ cup (120ml) hot milk
  • 1¼ cup (150g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • A pinch of ground nutmeg (optional)
  • ⅓ cup (76g) melted unsalted butter
  • ⅓ cup (76g) brown sugar (or white sugar)
  • ¼ cup (60g) sour cream or yogurt
  • 2 teaspoon pure vanilla
  • ⅓ cup (40g) walnuts, roughly chopped

Instructions
 

Preparations

  • Preheat the oven to 350°F (180°C).
  • Grease a 6x3 inch round baking pan and line it with parchment paper. Slightly grease the parchment paper as well.
  • Take chopped dates into a bowl. Pour boiling hot milk into the bowl, and stir well. Allow the dates to be soaked in the milk for 10-15 minutes. Let the mixture cool completely.

Making A Date and Walnut Cake

  • Sift all-purpose flour, baking powder, baking soda, salt, and ground nutmeg in a medium mixing bowl. Whisk well and set aside.
  • Add melted butter, sugar, sour cream, and vanilla in a large mixing bowl. Whisk well until everything is well combined and the mixture is smooth.
  • Add dry ingredients and soaked dates along with milk into the wet mixture. Mix everything until well combined. But do not overmix.
  • Then gently fold the chopped walnuts into the batter.
  • Pour the batter into the prepared baking pan and smooth the top with a back of a spoon or offset spatula. Then bake the cake for 32-38 minutes or until a skewer inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan.
  • Then remove the cake from the baking pan, slice, and enjoy!

Serving Suggestions

  • Serve the date and walnut cake with a cup of tea or coffee.
  • Enjoy the cake slice with vanilla ice cream or whipped cream.
  • You can also warm the cake slice in a microwave for a few seconds before serving if you like.
  • Top the cake with some chocolate sauce or ganache before serving if you are a chocolate lover.

Storing Suggestions

  • Store the cake at room temperature in an airtight container for up to 4 days.
  • Refrigerate the leftover cake in an airtight container for 7-8 days.

Substitutions

  • Flour: You can swap half of the all-purpose flour with whole wheat flour for a healthier option.
  • Milk: Use 2% fat or full-fat milk, but do not use low-fat milk. Or use non-dairy milk such as almond or cashew milk.
  • Butter: Instead of melted butter, you can use any neutral flavor oil for this recipe.
  • Sour Cream: Use plain or Greek yogurt instead of sour cream.
  • Sugar: I have used dark brown sugar, but you can use light brown sugar, white sugar, or cane sugar to make this cake.
  • Walnuts: You can skip the walnuts if you want. Or add chopped almonds or pecans instead of walnuts. If you like the combination of chocolate with date, add a half cup of chocolate chips in the batter.
  • Spices: I like adding a pinch of ground nutmeg for some warm flavor to this cake. But instead of nutmeg, you can also add ground cinnamon or ground ginger. Otherwise, skip adding any spice.

Notes

  1. Dates: Use soft, juice, and sweet dates to make this cake. Also, chop them into small pieces for even distribution in the cake.
  2. Sour Cream or Yogurt: I would recommend using full-fat sour cream or yogurt, which should be at room temperature.
  3. Measurement: For the best results, use a kitchen scale to measure the ingredients.
    Batter: Do not overmix the batter to get the soft and tender cake.
  4. Make it Vegan: For a vegan cake, use any neutral flavor oil instead of butter. Soak the dates in almond or cashew milk. And use dairy-free yogurt instead of sour cream.

Nutrition (Approximate Values)

Calories : 177kcalCarbohydrates : 23gProtein : 2gFat : 9gSaturated Fat : 4gPolyunsaturated Fat : 2gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 17mgSodium : 189mgPotassium : 118mgFiber : 1gSugar : 13gVitamin A : 213IUVitamin C : 1mgCalcium : 54mgIron : 1mg
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