Eggless date and walnut cake
A moist, forgiving date loaf with walnuts and a little coffee—good for using up pantry dates.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 1 hour
- Makes
- One loaf
- Oven, conventional
- 190°C / 375°F
Before you begin
Read the whole recipe, then get these ready.
- 23 × 13 cm loaf tin
- Baking paper
- Saucepan
- Mixing bowl
If the batter looks stiff, add a splash of milk. Whole-wheat flour varies in how much liquid it absorbs.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 190°C (375°F). Grease and line the loaf tin.
- 2
Warm milk with dates and coffee until the dates soften. Cool until just warm, then stir in sugar, oil and vanilla.
- 3
Sift flour, baking soda and baking powder. Fold into the date mixture with walnuts just until combined.
- 4
Bake for about 40 minutes, until a skewer comes out clean. Cool before slicing.
Your baking notes
Notes stay on this device.