This easy, soft and moist eggless date and walnut cake with loads of crunchy walnuts and sweet dates is the perfect treat is a family favorite! Keep scrolling for the recipe!
We all have an aunt or grandmother in the family who is an incredible cook. Well, my Usha perima ( perima meaning aunt) is one such cook and we used to look forward to dining at her house when we were young. We still do! Her passsion for food is so infectious and she has a major role to play towards my love for food as well. I can remember my mom jotting down her recipes in her old recipe notebook. Me and my sister would always ask mom to cook recipes that she had written down.
I have shared some of her recipes already and they are our family favorites. ( check out Kovakkai rice ) This eggless date and walnut cake is one such recipe. Growing up, we did not eat cakes and baked goods on a regular basis. We did not have an oven at home and my dad would not get stuff that has eggs in it. So you can imagine how excited we would get when perima baked her eggless date and walnut cake and brought it home whenever she visisted us! It would get over in no time 🙂
I recently got this recipe from her and tried it myself to see if it is as good as I remember it. And guess what? This recipe is a keeper!
This eggless date and walnut cake
- Is moist and soft
- Makes the perfect tea time snack
- Nutty with crunchy walnuts
- One bowl cake recipe
It is a very simple recipe with very little ingredients. For some reason it tastes even better the next day ( if you can manage to save some for the next day) I like to serve this warm, with a drizzle of condensed milk if you are feeling fancy. (Btw, wait until the cake is cool before you slice it to get a nice slice without the cake falling apart. Don’t be like me and cut it as soon as it is out of the oven 😀 )
Lets see how to do this recipe!
Chop the dates and soak them in boiling water for 30 to 40 minutes.
Beat the buttter and condensed milk until smooth.
Add the vanilla essence to it.
Add the dry ingredients in batches and mix gently until its thoroughly mixed.
Add the chopped soaked dates and walnuts. Fold everything together.
Transfer the batter to a loaf/ cake pan and tap out the air bubbles.
Top with more walnuts! Bake, slice and enjoy!
If you’ve tried this Eggless Date and walnut cake Recipe then don’t forget to rate the recipe! You can also follow me on facebook, instagram and pinterest to see what’s cooking in my kitchen 🙂
- 250 grams pitted dates
- 65 grams walnuts
- 240 ml hot boiling water
- 100 grams butter (1/2 cup) in room temperature
- 200 grams condensed milk
- 1 tsp pure vanilla extract
- 150 grams all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
-
Pre heat the oven to 350 F
-
Chop the dates in small pieces and soak them in hot boiling water for 30 to 40 minutes
-
If there is any extra water after the dates are done soaking, keep the water aside. We will use it later.
-
Grease a loaf tin / cake pan with butter and line it with some parchment paper, so it is easy for you to remove the cake.
-
Add butter to a large mixing bowl and and beat it until soft. Next add the condensed milk, vanilla essence to it and beat it again until they are well combined.
-
Sift together all the dry ingredients – flour, baking powder, baking soda, salt
-
Add the dry ingredients to the batter in batches. Mixing them until they are well combined. Do not over mix them.
-
Now add the dates and the walnuts (reserve some walnuts to add sprinkle on top) little by little and mix gently.
-
Add the reserve dates water if any to the batter and mix.
-
Add the batter to the cake pan / loaf tin. Tap the pan 2 to 3 times to knock out anir bubbles if any. Add the reserve walnuts on top for some crunch and bake it for 60 minutes until a tooth pick inserted comes out clean.
-
Let it cool before you slice the cake.
-
Serve your date and walnut cake warm or cold
Like this eggless date and walnut cake recipe? Try it and share pictures on social media with the hashtag #cookingwithpree. Would love to see what you guys make! Also please leave a comment and give it a rating! Would love to connect with all of you 🙂
Follow me on Instagram, Facebook and Pinterest for more updates on what I cook on an everyday basis.
My mom does not like a cake that has an egg in it. Thank you for sharing this post its a great guide for me as I am going to follow the steps that you have shared.
oh I hope you like the cake 🙂
Hi Preethi,
Is it possible to make this cake in microwave convection mode? What temperature and time changes are required? Can you please include that too in your recipe, it’ll help others who don’t have oven.
Thanks,
Deepti
Hi Deepti.. I haven’t made this in the microwave convection mode. But let me see if I can figure it out and add it to the post 🙂 Thanks for checking out the recipe!
This recipe is just perfect and it’s become such a hit! It’s become a staple in our home right now and I must have made it at least a dozen times in the last two months – it gets over within a few days 🙄. I’ve made a few changes to suit our diets – stoneground whole wheat flour/ coconut oil/ unsweetened condensed milk instead of normal flour/ butter/ sweetened condensed milk – but nonetheless the results are yummy and the guilt free outcome is devoured by all. Thank you for sharing such a simple but perfect recipe!
Thank you so mucg for the feedback Urvashi.. Good to know the recipe works well with these substitutions 🙂 I might make this healthy version myself somtime soon 🙂
This recipe is just perfect and it’s become such a hit! It’s become a staple in our home right now and I must have made it at least a dozen times in the last two months – it gets over within a few days 🙄. I’ve made a few changes to suit our diets – stoneground whole wheat flour/ coconut oil/ unsweetened condensed milk instead of normal flour/ butter/ sweetened condensed milk – but nonetheless the results are yummy and the guilt free outcome is devoured by all. Thank you for sharing such a simple but perfect recipe!