Eggless Date & Walnut cake | Date & Walnut Loaf
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!
Servings 1 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
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.