Eggless Dates Cake Recipe. This also happens to be a vegan dates cake as it has no milk, butter or eggs.
This eggless dates cake has a water base and the dates are cooked in water, cooled off before the cake is baked. The cake is aromatic, moist, uses whole wheat flour and also stores and freezes well.
This eggless dates cake is a no brainer as it is very easy to remember and is just perfect for a beginner in baking.
This recipe is from my friend Jenny, who insisted that I bake this cake. She got the recipe from a TV show I guess.
This recipe is updated with new pictures. Some who had baked this cake mailed me that this cake turned out bitter and hard for them. I had baked this number of times and I never had this problem at all.
I had always baked this cake entirely with all purpose flour but this time replaced half with whole wheat flour to trouble shoot the problem as those who wrote mentioned that they had used whole wheat flour.
Eggless Dates Cake with step by step photos:
1. Take a thick bottomed pan and measure sugar into it. Add salt, cinnamon powder and chopped dates.
2. Add vegetable oil, water and mix well.
3. Place the pan on the stove and cook over medium flame, stirring continuously for the sugar to dissolve completely. When you mixture begins to boil and you see small bubbles appearing around the sides, simmer the flame completely and let it cook for 15 mins. Switch off the stove and place the pan on the counter.
4. Let the mixture cool down completely. It will take 1-½ to 2 hours for this given quantity. After it cools down it will look like caramel sauce.
5. Sieve all purpose flour, whole wheat flour, baking soda together in a mixing bowl. To the liquid base, add honey (if using) and mix well.
6. Add the sieved flour mix, little by little while mixing with a spatula.
7. Transfer the batter into the prepared pan and tap the pan gently on the counter and smoothen the top of the cake.
8. Bake at 180 C for 40 mins or until a skewer inserted comes out clean. Let the cake rest in the pan for 5 mins and then transfer to a rack to cool completely. Slice the cake and enjoy as a snack with your cuppa.
Points to remember while baking eggless dates cake:
- I always use seeded dates as they are soft and moist.
- Do not cook the liquid base more than the mentioned time and always cook over low flame.
- You can also add chopped walnuts to the batter and bake a dates and nut cake.
- I found the cake to be moist, soft and springy when baked entirely with all purpose flour.
- When replaced half with whole wheat flour, though it was a bit dense comparatively, it was still crumbly and moist.
- If you are going to bake entirely with whole wheat flour, it will be too dense, if you do not mind the texture.
- Before you begin to cook the base, make sure you have mixed the contents well.
- If you do not mix well, the sugar will settle at the bottom and burn first which will seep into the liquid base which will make the cake to taste bitter.
- Make sure that the dates is also fresh and the pack is not past the expiry date.
- You can make the liquid base the day before and bake the next day after mixing in the dry ingredients if you do not have the time it takes to cool.
You may also this Vegan Banana Bread, Vegan Orange Cake, Eggless Vanilla Sponge Cake, Eggless Baked Donuts and Eggless Coffee Cake.
Eggless Dates Cake Recipe details below:
Recipe
Eggless Dates Cake Recipe - Vegan Dates Cake
Ingredients
- All purpose flour – 1 cup
- Whole wheat flour - 1 cup
- Sugar – 1 cup
- Baking soda – 2 tsp
- Salt – ¼ tsp
- Cinnamon powder – 1+½ tsp
- Dates - 1 cup (30 nos approx.,) seeded
- Honey – 1 tbsp (optional)
- Water – 2 cups
- Vegetable oil – ½ cup
Instructions
Preparation:
- If using seeded dates, like I always do, deseed them and chop into pieces. Even if you are using deseeded ones, you need to chop before using.
Preparing the liquid base:
- Take a thick bottomed pan and measure sugar into it.
- Add salt, cinnamon powder and chopped dates.
- Add vegetable oil, water and mix well.
- Place the pan on the stove and cook over medium flame, stirring continuously for the sugar to dissolve completely.
- When you mixture begins to boil and you see small bubbles appearing around the sides, simmer the flame completely and let it cook for 15 mins.
- Switch off the stove and place the pan on the counter.
- Let the mixture cool down completely. It will take 1-½ to 2 hours for this given quantity.
- After it cools down it will look like caramel sauce.
How to bake Eggless Dates Cake:
- Preheat the oven at 180 C degrees.
- Grease a loaf pan with vegetable oil and keep aside.
- Sieve all purpose flour, whole wheat flour, baking soda together in a mixing bowl.
- To the liquid base, add honey (if using) and mix well.
- Add the sieved flour mix, little by little while mixing with a spatula.
- Transfer the batter into the prepared pan and tap the pan gently on the counter and smoothen the top of the cake.
- Bake for 40 mins or until a skewer inserted comes out clean.
- Let the cake rest in the pan for 5 mins and then transfer to a rack to cool completely.
- Slice the cake and enjoy as a snack with your cuppa.
- This actually tastes much better from the next day you baked the cake.
- This eggless dates cake keeps well for 2-3 days at room temperature and lasts for more than a week when kept refrigerated.
Smita
Really nice recipe and I guess it was the best date cake I ever made. The flavours settled in better on the next day and the day after, as promised in the recipe. It didn't last longer as we devoured it up by then. Surely a keeper and I am going to note it down in my diary. Thank you once again!!
Radhika
Hi Smita, your approval really made my day. Thank you for taking the time and leaving such a wonderful feedback.
Arulmozhi
Hi ? can I sub dates syrup for dates in this recipe??
Radhika
you can but you also need to adjust the dry ingredients accordingly else the batter will be runny and the cake will sink
Anjana
Hi Radhika,
Can you share the recipe in gms
SOFY
Hi Radhika
Can I use date paste inlace of dates
How much should we put
Radhika
Hi Sofy, Dates paste will not work in this cake. The cake will not be as fluffy as it should be and will turn out very dense.
Vidula
Tried this recipe today. The cake came out simply superb. Really wonderful recipe. Thanks !!
Radhika
Thank you for your lovely feedback Vidula. Happy to hear that it came out well for you.
Richa
Hi Radhikaji,
First, let me thank you for all your wonderful recipes.
I try them verbatim and they turn out great. I have tried this one 2 times but I had different issues both the times. I could rectify the issue that I faced in my previous attempt but this time I am unable to identify the cause. I feel that my cake is little bitter although it is not burnt at all. In fact last time it was little burnt and after removing the burnt part , the rest of the cake was awesome. I used whole wheat flour both the times. Also, I do not see chunks of dates as I see in your cake. Do you think I am boiling my wet ingredients for too long? How do you think can I rectify this bitter taste?
Thanks in advance.
Richa
SANGEETHA
Hi Radhika, thanks for a wonderful recipe.this is one of the most baked cake in my home and a huge hit.
Niki
Hey Radhika,
Dying to try this cake out. Just a quick question-is it 1 cup chopped dates or 1cup whole dates, chopped??
Radhika
Hi Niki, it is 1 cup of chopped dates which will be roughly 200 gms (approx.,) of whole seeded dates before chopping.
Niki
Thank you!
Radhika
Welcome Niki, Hope it turns out well for you. Keep visiting.
Payal
Radhika outstanding actually the house was on fire with the aroma of the cinnamon and date cake thx a ton for the recipe loved it. Beside the cake was done at 160degree in 30 mins in an professional convention oven .
Payal
Radhika outstanding actually the house was on fire with the aroma of the cinnamon and date cake thx a ton for the recipe loved it.
Radhika
Yaay...happy to hear that you loved it Payal. This cake happens to be our all time favorite. Thank you for your lovely feedback.
Linda
I tried the recipe but I modified a bit by adding cocoa and milk since my kids like chocolate.The cake are marvelous .Its tasty and easy too.Never bake an eggless cake before.Thank you so much for the recipe.
Radhika
Thanks a lot Linda for taking the time to share your feedback. I'm so glad you liked it.
kanika
Hi, I made this cake today recipe looked great. My problem is the cake after taste was a little bitter. Is it because of so much baking soda? I added walnuts too , don't know what the problem is.
Thanks,
Kanika
Anonymous
I tried making this cake twice. It was amazing. However I didn't get the rich brown colour that you have. Is it maybe because you used brown sugar and I used white? Great recipe though. definitely a keeper
juanita furtado
Hi radhika. I really want to try this cake. How many grams of dates did you use. About the flour is it 150 gm flour for 1cup for this cake or 125gm flour. I know its an old post. But I hope you reply to this. Aarti.
Anonymous
Hi,
The cake came out fablulous, as I made for my friend who eats eggless cake so she also complimented the cake....Thank you for the recipe
Anonymous
Hi Radhika,
How many of pitted dates will amount to approx. 1 cup ?
Anonymous
Hi! Looks lovely! I wanted to ask, how much is a cup in grams or ounces? Thanks!
Radhika Subramanian
1 cup equals 120gms of flour and 200 gms of sugar.
Gautham
I m new to baking. Is baking soda same as baking powder or soda which we normally use in kitchen.
Radhika Subramanian
Baking soda and baking powder are different. But baking soda is also called as cooking soda that we use for fermenting batter.
Sweeya Sidharth
Tried this. Turned out great. Thanks for the wonderful recipe.....
Expecting more savoury bakes from you..... 🙂 Will keep checking your blog for those 🙂
Radhika
Happy to hear that it turned out awesome for you Sweeya. Do keep visiting.
Sweeya Sidharth
Tried this one. It turned out awesome. Thanks for the wonderful recipe.....
Expecting more savoury bakes from you.....
Renu navin paliwal
that cake looks very very tasty... thanks for stopping by.. u have awesome recipes in your kitty.. just saw some pics on kitchen artistry!!Good job!!
Anonymous
What a wonderfully moist cake this one turned out to be and so rich with fragrance. You just brought my neighbors knocking on the door dear. Simply delicious. - Love **Amy**
radha
Hi - attempted the cake again by caramalising the sugar ( did not stock brown sugar again!) and added some coffee brew for a bit of colour. My daughter enjoyed the cake. Thanks.
Anonymous
Muaah, hugs to you and thank you so much.... Baked this cake last week and ever since that bake it twice again. Loved every morsel of it. Thanks for sharing this wonderful keeper cake recipe. Next planning to bake that lovely choco-chip nut cake for this week end. Wish me luck.
Anjali..
Radhika
Happy that you loved the cake Anjali. Do try out the next one and tell me how it turned out. Keep visiting dear.:)
Alpana
Baked the cake as soon as I saw your post........super duper awesome recipe & the cake is just sooooo moist & soft. Thanks for sharing this 'keeper " recipe.
Radhika
Thank you so much for trying out Alpana and coming back to post the feedback as well. Keep visiting.:)
MaSalykitchen.blogspot.com
Love dates...will try make one..tks for the recipe...
Kai ruchi
Tried this version of cake recently and came out wonderfully well, added few walnuts too as everyone in my family love nuts. Thanks for the wonderful post!
Radhika
Thanks for trying out dear and glad to know that everyone loved it in ur family.
Anonymous
I bought a new oven last week and this is the first cake that I tried. I was so happy to see my cake rise beautifully. Came out really well and all at home loved it. Thank you for my making my first baking experience a super duper hit. Your step wise helped a lot. -- Love - Nikita.
Radhika
That is very good hear Nikita. Glad it came out well for you. Wishing you many happy times with your oven and good luck to your baking.
easyfoodsmith
An awesome cake with a lovely presentation. I love the rich dark colour of the cake. Thanks for sharing. Happy following your blog.
Taste Junction
Sounds great...bookmarking it for one of those eggless cake occasions. Just wondering if the milk might give a better flavour, since I see in no harm in using it.
Rosh
Looks amazing!!! So soft and moist! Yummy...
Preethi Sriram
Wow ... yummy and wonderful eggless recipe ... sure will give a try 🙂
radha
I made the cake in the microwave. I made half the quantity. Used 3/4 cup of maida and 1/4 cup of wheat flour ( to be honest, I ran out of refined flour). And followed the recipe. I had to add about 2-3 tbsp of water before I put the cake in the microwave. I reduced the heat to 70% and put it on for about 6 minutes. I wish someone had invented a brown food colour ( maybe I should have caramalised some sugar - why didn't I think of that??) - the cake looked insipid, but the texture and the taste was great!! I guess if it was served with a dollop of ice-cream or a frosting, it could have concealed the whitish exterior. Otherwise terrific - Thanks Radhika.
Radhika
Instead of caramelizing the sugar or using white sugar granules, you could use brown sugar. It will give that dark color while making the cake in microwave.
kavita
Hey Radhika,
Yest i baked the cake....came out great but was a little crumbly....dnt knw y??????
Keep up the great work....
Kavi
Turmeric n Spice
Love the color and texture of this cake !!
Mahi
This is an interesting recipe! Cake look soft n fluffy! 😛
Anonymous
Also pls tell me the grams equivalent of 1 cup.. is it the same for flour, sugar and liquids like milk ?
Radhika
The 1 cup that you see here is 250 ml for liquids. It is 150 gms for flour, 200 gms for sugar.
Anonymous
Thankyou so much for this wonderful recipe..cant wait to try this out...but whenever i replace all purpose flour with wheat, it becomes extremely moist and sticky, pls tell me why is this so
Radhika
Earlier I used to have the same problem too. So I started sieving the whole wheat flour first. Use the fine flour and again sieve it after adding the leavening agents. This reduced the stickiness.
Anonymous
Lovely recipe, will definitely give it a try. Btw, even if u use whole wheat flour, it has gluten in it.
Anisha Ranjit
This is awesome... A new technique... Can't wait to try it out...
Preeti Garg
Awesome.... love this cake....very inviting
Kalyani
Lovely moist cake radhika ! Do link it to my valentine event if possible
Prabhamani
Healthy cake..loving it!!Wanna make it for my kid soon..healthy one dear..Book marking it 🙂
simran
amazing cake...........a def. must try...looks really moist and soft.
kavita
Luvly cake..very tempting...:)..great click..:)
Princy Vinoth
Im trying this soon!looks heavenly 🙂
Rasi
very nice & moist..
sangee vijay
aweosme cake Radhika...so delicious n healthy too...bookmarked !!
Anonymous
cakes looks simply awesome..........bookmarked soon gonna try it.....can u tell me instead of dates what can be used....i don't like dates much....pls reply me...thanks a lot...
Radhika
You can use tutti fruti, raisins, black currants or chopped nuts or a combo of all will work out even good. You can try it with black dates as you won't even know the difference.
Winnie
This is a very delicious looking cake!
The photo shows how moist it is, I just love it
Biny Anoop
perfect dear ...love the colour and it sure is soft
The Yogi Vegetarian
I can't wait to try this... definitely my kind of cake! :)Will let you know how it came out,
San
Hey radhika, what a tender cake to bake. Dates cake is so stunning, i appreciate your guts to goahead and bake it amidst some apprehensive thoughts. Even i would have given it a second thought to bake a cake with the addition of water 🙂
Swati Sapna
This really is a unique way to bake a cake! But it sounds super healthy and super good 🙂
radha
So delicious. And you make the process of baking so simple!
Archana
Bookmarked this cake. Looks delicious. This form of baking is something that I have never heard of.
Surabhi Nayak
It luks so soft & moist , I have prepared the eggless date cake but in different way... Will try for sure next time...
Kanan
looks so moist and fluffy. love it.
Vardhini
Healthy and easy cake Radhi.
Sayantani
bookmarked boomarked bookmarked. love this kinda cake. so moist and look at those crumbs. perfect. thanks to your friend Jenny from me too.
Hema
Awesome Radhika, it has the rich look of a plum cake, can't wait to try this out dear, your clicks are very good this time..
Sravs
Super healthy and so soft cake !! looks so yummy !!
Mélange
Perfectly baked Radhika.I am bookmarking this.Would love to try.Thanks.
Mélange
Perfectly baked Radhika.I am bookmarking this.Would love to try.Thanks.
Tina
Bookmarking this.....Sounds healthy and perfect...Luv dates cake...
uma shankar
It looks superb!!yum!
Charu Srivastava
nice healthy cake recipe..cake luks utterly delicious and moist
Anjali Bapna Shukla
Radhika, for sure baking is not going to be tough for me; you are imbibing so much courage and ease. 🙂
This is an unbelievable water-based cake!! A must try for me. 🙂
RAKS KITCHEN
Hey I too planning to post same next week, yours look awesome 🙂 lovely bake!
faseela
wow....vry yummy n moist cake....superb dear...thanx 4 sharing...
Prathibha
very moist n delicious cake..looks extremely tempting wid a nice color
sojo
thats really cooool... looks like a must try.. Ive also posted an eggless butterless dates and carrot cake, but it had milk....
Shireen Sequeira
Super moist cake Radhika!! Sounds like a Vegan cake and very healthy too!