I usually click at least 50 shots of the final dish. No kidding. My theory is- out of 50; surely I must have at least 5 decent ones that I could use on the blog. But on this particular day, I had no patience. I also had a very hungry friend and a very eager brother waiting for a piece of cake. So I clicked 5. Just FIVE. And I know they don’t look so great. So all you have is my word. My word which is 100 times more effective than a pretty picture. This.cake.is.divine. 😛
Not being a huge fan of Dates, yet knowing the nutritional benefits of the dry fruit, I knew I had to fix my aversion to Dates sooner or later. And I finally did, thanks to Veena. This week on Avant Garde Cookies, my secret ingredient was any form of ‘Dates’. I wanted to stay simple and safe as I had never cooked with Dates before. A little tinkering around recipes and I had my own version of the Eggless Dates Cake! 🙂 It is soft, moist and fantastic!
Let’s get started.
Preheat your oven to 160 C / 320 F
I had deseeded dates so I just used that. If you don’t, you’ll have to remove the seeds and then use the dates. Soak 1 cup of dates in warm water for 5 minutes to soften it.
Drain out the water & add it to a blender.
With a little bit of water, blitz it to a very fine paste. I didn’t want pieces of dates in my mouth. All I wanted was the flavor. So I made sure I made a very fine paste.
To milk, add the powder sugar & mix
Also add the oil and give a good mix
Add in your dates paste and mix well.
Sift in your dry mix – flour, baking soda, pinch of salt
Gently fold the flour into the wet ingredients making sure every bit of flour is incorporated finely.
Add in chopped nuts if you like & fold them in.
Transfer to a greased & lined baking tin. (I used an 8 inch square tin)
Bake at 160 C for 30 minutes or until the cake is completely cooked through.
Let it cool for 5 minutes & gently remove from the baking pan & let it cool completely before slicing.
Cut & enjoy.
- 1 and ¼ cup All Purpose Flour
- 1 cup deseeded Dates fruit (around 10-15 depending on the size)
- ½ cup Warm Water
- ¾ cup Milk (or water for a Vegan version)
- ¾ cup Powdered Sugar
- ½ cup Vegetable Oil
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- a pinch of Salt
- 2 TBsp chopped nuts (optional)
- Preheat oven to 160 C / 320 F
- Soak dates in warm water for 5-10 minutes until they are soft.
- Add to a blender and blend to a very fine paste.
- To the milk, add powder sugar, oil, dates paste & mix well
- Sift in the dry ingredients (flour, baking soda & a pinch of salt)
- Mix everything together making sure the flour is well incorporated.
- Add chopped nuts & fold it in.
- Transfer the batter to a greased & lined baking tin (an 8 inch round or square tin)
- Bake @ 160 C for 30 minutes or until it is fully cooked through. The best way to tell you that is to insert a toothpick or dry piece of spaghetti in the middle of the cake. If it comes out clean without leaving any wet batter, it is done.
- Let it cool completely before slicing & serving