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.