This eggless date & walnut cake | date and nut bread is a healthier treat, made without refined flour or refined sugar and no butter. A cake that you can feel good about eating!
Hello folks!
I’m so excited as I write this, as this is the 100th post on my blog! And what better than making a cake to celebrate this sweet journey? 🙂 I know I’m late, but I would still like to wish all the mother’s out there a happy Mother’s Day, hope you had a beautiful day 🙂
I have for you a very simple egg-free, refined flour free, butter-free & no added sugar, moist date and walnut cake. So in case, you are on a diet and still want to indulge in a slice of cake, this is the cake you oughta try.
I hardly bake without eggs and never use whole wheat flour in any of my cake recipes. But this eggless date & walnut loaf cake makes for an amazingly moist and tender cake despite being eggless, I was completely baffled how a cake without the most basic ingredients can be this good?
So what’s the secret? The secret would lie in the dates paste, which lends this cake the desired sweetness as well as keeping it moist at the same time.
This moist, eggless, butter-free, date and walnut cake has the right amount of sweetness to satisfy those sweet cravings. It is also a perfect tea time cake.
This is the best ever date loaf with walnuts that I’ve had so far, considering it doesn’t have flour, butter, sugar or eggs!
You must try this amazing eggless date & walnut cake, coz you will surely be adding this to your recipe repertoire.
I’m trying to experiment with a few eggless cake recipes and will surely post them once I have something worth sharing 🙂
{Update– I’ve shared a couple of eggless cake recipes, which you can find here} You will find tried and tested recipes for chocolate cake, red velvet cake, mango cake, rasmalai cake, orange cake, marble cake, mango semolina cake, all of which are eggless and super delicious!
Table of Contents
INSTRUCTIONS TO MAKE EGGLESS DATE & WALNUT CAKE
1.Soak 20-25 seedless dates in 1.5 cups of warm milk for a couple of hours or until they soften. Remove the seeds if not using seedless. Save a few dates to be folded in the batter.
2.Preheat the oven on 350 degrees F. Blend the soaked dates into a paste along with the milk in which it was soaked.
3.Add 1/2 cup oil in the date and milk mixture and mix well.
4.Sift together 1 cup whole wheat flour and 1 teaspoon baking soda and 1/2 teaspoon baking powder. Grease a loaf pan with oil and dust with little flour or line it with parchment paper.
5.Chop the walnuts (about 1/2 cup) and few dates, coat it with 1 teaspoon whole wheat flour.
6.Add the flour to the dates and milk mixture. Mix just until no more flour pockets are visible. Do not over mix the batter. A few lumps are okay. Gently fold in the walnuts and dates.
7.Bake the cake in a greased loaf pan for 35-40min on 350*F.
8.Transfer to a wire rack and let it cool in the tin for 15-20 minutes, then unmold it and let it cool completely before slicing.
NOTES
1.To get clean slices, you need to let the cake cool completely before you slice it. If you try to slice it even when it’s partly warm it will be crumbly.
2.You can add various things like choco chips if you wish, or flavor it with some spices like cinnamon, nutmeg, pumpkin pie spice mix, etc.
HOW TO MAKE EGGLESS DATE & WALNUT CAKE?
Eggless Date & Walnut cake | Date & Walnut Loaf
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature
- 20-25 seedless dates chopped
- 1 & 1/2 cup milk or any other plant-based milk for a vegan version
- 1 cup whole wheat flour, spooned and leveled, plus 1 teaspoon more to coat the chopped walnuts and dates
- 1/2 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup walnuts
Instructions
- Soak the dates in warm milk for a couple of hours or until they soften. Remove the seeds if not using seedless. Save a few dates to be folded in the batter.
- Preheat the oven on 350 degrees Blend the soaked dates into a paste along with the milk in which it was soaked.
- Add oil in the date and milk mixture and mix well.
- Sift together flour and baking soda and baking powder. Grease a loaf pan with oil and dust with little flour or line it with parchment paper.
- Chop the walnuts and few dates, coat it with some flour.
- Add the flour to the dates and milk mixture. Mix just until no more flour pockets are visible. Do not over mix the batter. A few lumps are okay. Gently fold in the walnuts and dates.
- Bake the cake in a greased loaf pan for 35-40min on 350*F.
- Transfer to a wire rack and let it cool in the tin for 15-20 minutes, then unmold it and let it cool completely before slicing.
Notes
Recipe adapted from here.
As I had mentioned in my earlier post, I had visited Washington DC for the cherry blossom festival. We stayed in Virginia with my friend Soniya and her family for 3 days. Soniya was kind enough to plan a day’s trip to Luray Caverns, situated in Shenandoah Valley, Virginia. Sharing some pics of this astoundingly beautiful place. Visiting these caverns is an experience so exhilarating and breathtaking with all it’s magnificent stalactites and stalagmites, which I had only learned about in geography. But to experience and see them in reality really blew my mind, nature is indeed magical 🙂
You can read more about the discovery of Luray caverns here
I found it very interesting and fascinating at the same time that the formations here have been named after the things they resemble, how amazing is that ?? Well check out the pics, I’ve captioned them for ease of convenience, hope you enjoy them 🙂
If you get a chance, I highly recommend you visit this place!
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
This is a super awesome recipe! Can i frost this with whipped chocolate ganache to make it a celebration cake?
Glad you like it Sampada! Yes definitely! You can use any frosting 😊
Hi Freda,
I would like to try out this recipe soon.
Can I make it with refined flout instead of whole wheat? If yes, what will be the quantity of refined flour?
Also, can i bake it in a 6 x 6 baking pan.
Thanks.
Sharon
Hi Sharon! Yes you can use refined flour without any changes. I’m guessing a 6×6 pan would be too small for the batter, I’m not really sure. Also the thickness of the batter will increase, which may not cause it to bake properly.
I was a little skeptical. The recipe seemed almost too simple. But it turned out great! Love the fact that it doesn’t need sugar. Thanks a lot. I shall be looking for more recipes here
Hi Amrita! I’m glad you decided to give it a go! Thanks for sharing your feedback:)
Greetings Freda,
Hope you and your family members are all healthy in this crucial time.
I am following (added) refined sugar free diet for a few days and looking for a sugar free dessert recipe. I visit your site and as I expect you didn’t disappoint me yet again. I have yet to make this cake, but with what I see and read feedback I am going to make this as soon as possible. Just one question, I have date syruo, can I add it instead of making date puree ? In what quantity should I add syrup ? Please advice me.
Thank you.
Pooja.
HI Pooja! We are doing well, Thanks 🙂 I hope you guys are doing good too. I’ve never tried date syrup. I’m not sure about the consistency. It probably is thinner and the batter might not be the same as made with fresh dates paste, thats what I feel. You may have to add more flour, which could make the cake dense. I’d suggest you use dates in the recipe.
Yummmmm. I tried dis recepie today nd loved it.. Tysm for sharing ur recipe.. 😍🙏
Glad to know! Thanks for sharing your feedback, Nidhi 🙂
Hi.. can i omit walnuts and just add chocolate chips in it?
Yup, totally 🙂
Your bread looks perfect, and those caverns are amazing! Great post!
Thanks so much Sadie 🙂
Congratulations on your 100th post! I just love your photos and this recipe looks divine!
Thanks a lot Laura 🙂
Congrats on your 100th post?. Lovely recipe and awesome pics?
Thanks so much 🙂
Huge congratulations Freda!! I’m sure your journey of blogging will lead you to a very bright future! :* Also, please join instagram ….I’m asking you to join because your pics & presentations are so instagram worthy ? if you ever do join twitter or IG do lemme know.. It will be a pleasure following you 🙂
I so wanna try this cake recipe… It looks soooo delish!! Keep it up dear ? ?
Shweta, thanks so much hun! Actually I do have an IG account, not very active at the moment. Will start updating it, what is your IG id, I can follow you 🙂
I’ll be more than happy to follow you back…. My Id is @bollywoodarian 🙂
Yay for your 100th post, Freda! The pics of the Luray Caverns are stunning! We have always wanted to visit this place but have always kept pushing it. Your photos gave me a beautiful virtual tour 🙂
As for the date and walnut cake – that looks like something I will definitely enjoy!! Going to check out the recipe soon. xoxo
Thanks a lot dear! I highly recommend you’ll do, you will love it 🙂
Beautiful post and this cake is for trying, looks and sounds so delicious 😀
Thanks a lot Irene 🙂
Congratulations on your 100th post, thats amazing. Thank you for the mother’s day wish. It’s too hot here to go in the kitchen and I haven’t been in the mood for baking for a while but this cake just changed all of that ..And your trip looks like you had lots of fun, great pictures..:)
Beautiful write-up, Freda. Loved it.
congrats on your 100th post! Wow what a wonderful post full of so many things Freda!
Congratulations Freda for your 100th post! Lovely cake!
Thanks a lot Gloria 🙂
Great job Freda on your 100th post! Congratulations! Love the ingredients in this moist and yummy cake. I can’t believe the results without the eggs? Will definitely be bookmarking this as I do have a sweet tooth but refrain from the temptation of desserts and sweet treats unless we have visitors. 🙂 Beautiful caverns!
Thanks a lot Loretta! I’m sure you will love this, it’s a good guilt free treat 🙂
Freda, congratulations on your 100th post. The recipe of the celebration is just divine. Thanks for sharing your pictures with us! 🙂
Thank you very much Linda 🙂
this looks divine.. I am trying for sure! sounds like a superb trip Freda!
Thanks so much Trupti 🙂 It was 🙂
Congratulations on your 100th post. The cake looks wonderfully brown and so moist.Thanks for sharing a egg-less recipe I will definitely try it.
As always your pictures are so beautiful.
Thanks a lot Megha 🙂 I’m sure you will love it!
Hey Megha congrats on your 100 blog subs 🙂 I dunno why but I wasn’t able to comment on your blog…
Thank you for taking out time and letting me know. May be you are reading post on home page, click on the particular post you want to comment and below the post you will see comment box. Sharing the link, you can comment here. http://bhaili.com/thank-you-its-100/
Awesome thanks 🙂
This loaf looks amazing, and right up my alley! My dad is allergic to eggs, so I’m always on the lookout for good eggless recipes. Being somewhat healthy is a bonus. Thanks for sharing, I’m looking forward to trying it out! 🙂
That’s great Rebecca! Hope you guys like it 🙂
Also, I remember saving the original recipe….now that you’ve posted it, makes me want to try it even more 😀 I’ve made a few eggless cakes and in spite of being really skeptical, I loved them!
Baking without eggs always makes me skeptical, but that is changing slowly 🙂
Me too, I had many years back, tasted an eggless cake. It was awful. But now, half my bakes are eggless 😛 strange how things work out.
OMG Freda, I need to try this!!! I don’t have a loaf tin though 🙁 what size cake tin can I make this in? And can I bake it in a oven-safe glass dish?
Yes yes! You should! a standard size is good, 8×5
Awesome. Will do it this weekend 😀
Thanks for the info on Luray Caverns!
Most welcome:)
Congratulations on your 100th post Freda! The cake looks delicious…I adore walnuts and dates!
Thanks a lot Antonia 🙂
Congrats! And can’t wait to have a bite of this cake!
Thank you Archana 🙂
Reblogged this on The Militant Negro™.
Thanks for the reblog Sir, happy Tuesday 🙂
Congratulations on reaching 100 posts. The cake looks very tasty and the photos amazing. 🙂
Thanks so much Chef Ronit 🙂
Well Done! 100 posts …Cake looks lush and no eggs 🙂
Thanks so much Carol 🙂
I really enjoyed reading your post, Freda! Luray Caverns looks like an amazing place! I loved seeing your pictures of it. And your bread looks delicious and perfect! That is incredible to me also, that there are no eggs in it. Your pictures of the bread are beautiful, too!
Thanks a lot Shari 🙂 Yes it makes for a lovely cake sans the eggs 🙂
Wow the loaf cake looks so moist! And huge congrats on #100. I have not been to those caves but have been in many in Texas and Oregon.
Thanks so much Kathryn 🙂
For being so healthy, it sure does look moist and yummy Freda. Nice job with this and congrats on your 100th post, that’s no small thing 😉
Thanks very much Jess 🙂
Congrats dear. Well done, wishing you many more milestones ahead. Your pictures make the food look so appetizing that I think you should really consider a starting a blog on food photography. The cake has always been a hit in my household too. Love it. As far as the caverns go…. i visited the caverns almost 4 years ago and the place is so beautiful. I love the sound hall the most. Did you guys visit the antique vehicles showroom close by.
xoxo,
Anvita.
Thanks so much Anvita:) Yes we did, but we had to rush back since it was Maundy Thursday and had to attend the evening mass. Thanks for stopping by 🙂
The loaf looks delicious. The photos of the cavern were spectacular. Thanks for sharing them.
Thanks so much 🙂
Freda, this is one of my favourite loaf recipes…it looks amazing!
Thanks a lot Frances 🙂
Congrats on your 100th post. Keep going!! The pictures are gorgeous and so is the cake…..
Thanks a lot Skd 🙂
Freda????
🙂 🙂 🙂
Thats a beautiful cake Freda, I also rarely bake without eggs but on occasion I have seen recipes that astound me and this is one of them. It looks just perfect, moist and delicious. I visited Luray caverns as a child, simply amazing.
Thanks a lot Suzanne 🙂
Loved this post – Congrats on the 100th.
Veg Cakes are my absolute favorite, and this one looks so yumm 🙂
And, Lurray Caverns is on my list. I have been to Shenandoah and Howe Caverns already.
Thanks So much Alok 🙂
Lovely recipe! I have been to Luray Caverns and it is something else to witness and experience. Happy Monday! xx
Yes Cheryl ! Another world all together ! Thanks so much ! Happy Monday 🙂 xx
xx
Congratulations on you 100th post!!
The cake looks absolute beauty:)
Thanks for the mention and shout out dearest friend <3
Thanks a lot Sweetie ! You deserve it 🙂
Hi Freida,
Thank You so much for the Recipe, I made the Date Cake today and followed your recipe and it turned out so good 👌👌🤗
Glad you loved it, Tasneem 🙂
Hi Freda,
Your recipes look so easy and delicious at the same time. I’ve been wanting to try the Date and walnut bread since a really long time. Could you please help me with the gm and ml equivalent of the cup measurement specified.
Hi Shirley. Dates you can use any variety, 20-25, but I suggest using the soft variety. Flour is 125 grams, milk is 375 ml, oil is 100 grams. Hope this helps.