eggless date cake

Authorali
DifficultyBeginner

Description:
If you are vegetarian, then this eggless date cake is a delicious and great choice for you. It tastes great and I am pretty sure that you will love it. 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!
Eggless date cake
A recipe I started making for my Muslim friends when they celebrate Eid, and I was able to share with my 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!

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 ¾ cup milk
 18 Mazafati dates, pitted and left whole
 ½ cup brown sugar
 ½ cup vegetable oil
 1 tsp vanilla extract (optional)
 1 cup all-purpose flour
 1 tsp baking soda
 1 tsp ground cinnamon (optional)
 ¼ cup chopped walnuts (optional)
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℉ or 175℃. Grease a medium loaf pan.

3

Transfer milk and dates to a 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.

Ingredients

 ¾ cup milk
 18 Mazafati dates, pitted and left whole
 ½ cup brown sugar
 ½ cup vegetable oil
 1 tsp vanilla extract (optional)
 1 cup all-purpose flour
 1 tsp baking soda
 1 tsp ground cinnamon (optional)
 ¼ cup chopped walnuts (optional)

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℉ or 175℃. Grease a medium loaf pan.

3

Transfer milk and dates to a 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.

eggless date cake

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