Eggless dates cake is a moist date cake recipe. This dates cake is a healthy cake recipe and is very easy to bake. I have added almonds in this tea time cake recipe. You may add walnuts instead of almonds to make it an eggless dates cake with walnuts.
The eggless dates cake recipe turns soft, spongy and mellow. This can be served during tea time or even can be served as desserts after a delicious meal. You can even make it to pack during picnics or long road trips. The kids will definitely love to take it in the school snack box just like these eggless whole wheat banana muffins.
This almond dates cake without egg can be made in a microwave and can be made without oven too. In today’s recipe, I have made dates cake in oven.
You might be interested in other eggless cake recipes:
Ingredients to make moist eggless date cake in oven:
- Flour: All purpose flour or maida is used in this date cake recipe.
- Dates: Dates are the star ingredient. I have used dates with seeds and removed the seed before using it in baking the cake. You can use seedless dates.
- Milk: I used normal milk to make this eggless cake.
- Sugar: I used normal white sugar and powdered it to use in this cake.
- Oil: Oil is used to make this cake instead of egg. You can use olive oil or any type of vegetable oil except coconut oil or sesame oil in making this cake recipe.
- Baking soda: Baking soda is used to make the soft and fluffy.
- Nuts: I have used almonds in this date almond cake recipe. You can add walnuts too.
How to make dates cake without egg?
- De-seed and soak the dates in little warm milk and keep aside for 30 minutes.
- Add sugar, milk and oil in a mixing bowl and stir until sugar gets dissolved.
- In another bowl, sieve flour with baking soda and keep aside.
- Add the dates along with milk used for soaking to a blender and make smooth puree.
- Add the dates puree to the first bowl with milk and sugar mixture. Mix well.
- Add chopped almonds and stir.
- Again sieve and add flour to the milk and sugar mixture in first bowl. Mix well using a hand blender or manually.
- Line the baking pan with butter and dust it with little flour. Dust the excess flour out of the pan, this will ensure that your cake does not stick to the pan. You can also line the baking pan with baking parchment paper.
- Now pour the cake mixture in the pan and slightly shake the pan to ensure even spreading of the batter.
- Pre-heat the OTG for 10 minutes at 175C.
- Bake for 50 minutes at 175C.
- After 50 minutes insert a tooth-pick or skewer at the center of the cake. If the tooth-pick or skewer comes out clean, it means that the cake is baked well.
Also check >>> Dates milkshake recipe
Notes to be kept in mind while baking dates cake eggless:
- The cake that I baked had developed cracks. You can bake the cake at a lower temperature and in a wider baking pan, this will help the cake not to develop cracks.
- You may use seedless dates.
- Almonds can be replaced with walnuts or you may add both almonds and walnuts.
- I added olive oil to bake this cake. Addition of olive oil makes the cake moist and delicate. It also gives the cake a moist texture and makes the cake light and adds subtle flavour. You may use any type of vegetable oil.
Eggless Dates Cake
Eggless dates cake is a moist date cake recipe. This dates cake is a healthy cake recipe. I have added almonds in this tea time cake recipe. You can add walnuts instead of almonds to make it eggless dates cake with walnuts.
Servings: 5 People
Ingredients
- 1 cup all purpose flour / maida
- 18 dates
- 3/4 cup milk
- 3/4 cup granulated / powdered sugar
- 1/2 cup olive oil
- 1 teaspoon baking soda
- 10 almonds
Instructions
- De-seed and soak the dates in little warm milk and keep aside for 30 minutes.
- Add sugar, milk and oil in a mixing bowl and stir until sugar gets dissolved.
- In another bowl, sieve flour with baking soda and keep aside.
- Add the dates along with milk used for soaking to a blender and make smooth puree.
- Add the dates puree to the first bowl with milk and sugar mixture. Mix well.
- Add chopped almonds and stir.
- Again sieve and add flour to the milk and sugar mixture in first bowl. Mix well using a hand blender or manually.
- Line the baking pan with butter and dust it with little flour. Dust the excess flour out of the pan, this will ensure that your cake does not stick to the pan. You can also line the baking pan with baking parchment paper.
- Now pour the cake mixture in the pan and slightly shake the pan to ensure even spreading of the batter.
- Pre-heat the OTG for 10 minutes at 175C.
- Bake for 50 minutes at 175C.
- After 50 minutes insert a tooth-pick or skewer at the center of the cake. If the tooth-pick or skewer comes out clean, it means that the cake is baked well.
Video
Notes
- The cake that I baked had developed cracks. You can bake the cake at a lower temperature and in a wider baking pan, this will help the cake not to develop cracks.
- You may use seedless dates.
- Almonds can be replaced with walnuts or you may add both almonds and walnuts.
- I added olive oil to bake this cake. You may use any type of vegetable oil.
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Note: The recipe was published on 9th August 2015 and is republished.
This sounds and looks delicious! I have slivered almonds and am trying to find on Google how many slivered almonds would equal 1 whole almond. I can’t find it… Can you give me the amount of almonds needed in grams? Can’t wait to make this! Thank you!
You may add a 1 or 2 tablespoon. It need not be exact quantity.