Egg-Free Date Walnut Cake is a Sugar less, Eggless, Butterless Cake. Learn how to make Date Walnut Cake and enjoy a hearty evening snack!

For the Bake-a-thon theme this week, its another healthy bake, so healthy that I know I can feed this to even babies! This is refined free flour, refined free sugar, without butter and egg. So you can imagine how healthy it is.

Not to mention, it tastes very good infact.

The only funny part is, your family will be in for a surprise if you don't let them know ahead. Konda was so excited to take a bite and once she did, she was shocked and asked if I forgot to add sugar. Well, the dates in the cake was enough to give this cake a mild sweetness.

I already have an Eggless Dates Walnut Bundt Cake, baked with a different recipe.

Ingredients used

I have used dates with seeds, so you can remove and soak in hot milk before making a puree. The whole wheat flour used makes this a better snack to indulge too.

• Dates: Seeded Dates were pitted and soaked in hot milk for 5 minutes.
• Extra Virgin Olive Oil: Olive Oil gives the required smoothness to this butterless cake.
• Milk & Walnuts: These make the whole cake an excellent crumb and nuttiness

Instructions to Date and Walnut Cake

How to make Date And Walnut Cake Recipe

If you are using dates with seeds, pit them first before using.
Soak the dates in warm milk for few hours. I microwaved the milk for 2 minutes, soaked the chopped dates for 5 minutes and pulsed it along with milk for a smooth paste.
Transfer to a mixing bowl.

Add olive oil in the date and milk mixture and mix well.
Now add the flour and combine well. The consistency will be very thick, so add about 2 tablespoon of milk along with chopped walnuts, baking soda and baking powder.

Grease the bundt baking tray with butter/ghee and dust with flour for easy removal.
Preheat the oven to 180C. Transfer the batter to the tin and bake for 25 minutes.
Let it rest for 10 minutes before slicing it.

Notes

You can substitute the oil with apple sauce
This cake is sugarless, so only elders will prefer it.
If you are going to give your kids, you can add 1/2 cup sugar or 1/2 chocolate chips.

Substitutions you can make to this cake

Since this is Sugarless, you can add 1/2 cup sugar if you want.

Instead of Olive Oil, you can replace with Apple Sauce.

Replace with All Purpose flour a different taste!

Variations to Try for Kids

If you want to give this for your kids, you can add chocolate chips. Or add chocolate to the batter.

Cocoa powder will be a great add to the batter as well.

Storage and Shelf Life

This will stay good for two days at room temperature. If you want to extend the shelf life, refrigerate and warm before serving.

Expert Tips

Once the batter is done, you may feel it is very thick. Let it be and do not add more milk. I added about 1.5 cups plus 2 tablespoons in the final stage. Scoop out the batter on to the bundt tray.

Since I have used only a cup of flour, you will only require to bake for 25 minutes at 180C. Do not bake for more as the top will get burnt.

Other Vegan or Butterless Bakes you'll love!

• Eggless Vegan Whole Wheat Chocolate Loaf Cake
• Vegan Walnut Dates Loaf
• Vegan Brownies
• Low Fat and Vegan Chocolate Brownie

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