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Eggless Date Cake

MGPaneer

MGPaneer

A recipe I started making for my Muslim friends for when they celebrate Eid, and I was able to share with my Sikh grandmother who is vegetarian and doesn't eat eggs. I got the original recipe from an Indian cooking blog, but modified it to the recipe I currently use below. Now it's my most requested cake no matter what the occasion! Delicious on its own, with a cup of tea, or warmed up and topped with vanilla ice cream!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
  3. Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
  4. Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
  5. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.
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Reviews

Annapurna
3

Annapurna

9/28/2013

The cake could have been better if butter used instead of oil but the colour would be very beautiful because of brown sugar and dates.The cake comes out okay

Shruti
0

Shruti

6/5/2014

Never goes wrong! Everyone loves it! Great as mini muffins too :)

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