Eggless Dates Cake | Foodomania

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Eggless Dates Cake

Dec 16, 2012         10 comments.

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.

Print

Eggless Dates Cake Recipe


  • Author: Kavitha
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 16 squares 1x
Scale

Ingredients

  • 1 and 1/4 cup All Purpose Flour
  • 1 cup deseeded Dates fruit (around 1015 depending on the size)
  • 1/2 cup Warm Water
  • 3/4 cup Milk (or water for a Vegan version)
  • 3/4 cup Powdered Sugar
  • 1/2 cup Vegetable Oil
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • a pinch of Salt
  • 2 TBsp chopped nuts (optional)

Instructions

  1. Preheat oven to 160 C / 320 F
  2. Soak dates in warm water for 5-10 minutes until they are soft.
  3. Add to a blender and blend to a very fine paste.
  4. To the milk, add powder sugar, oil, dates paste & mix well
  5. Sift in the dry ingredients (flour, baking soda & a pinch of salt)
  6. Mix everything together making sure the flour is well incorporated.
  7. Add chopped nuts & fold it in.
  8. Transfer the batter to a greased & lined baking tin (an 8 inch round or square tin)
  9. 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.
  10. Let it cool completely before slicing & serving

  • Category: Cake





10 Comments on “Eggless Dates Cake

  1. Hi. Is baking soda a typo? Did you actually use baking powder? I’m asking because there are no acidic ingredients to activate the baking soda. Looking forward to making this… Thank you! 🙂

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