Eggless Date Cake

A perfect Eggless Date Cake will show you moist crumb and soft texture, but you would be able to cut neat slices. Of course, neat slices matters, if the cake crumbles during slicing, I’d be the most unhappy person. Baking is science, the correct mix and match between the ingredients can make or break a Cake. Ingredients like Banana or Date add extra moisture to the batter, and if you’re making an eggless cake, then you’re going to miss the binding that eggs give to a cake resultant in a stable texture that never looks dense. So, it’s quite a deal to get the equation correct between dry and wet ingredients when you’d like to develop a workable eggless recipe. There was a reason why I didn’t use All-purpose flour in this recipe. Pastry flour added a better structure to the cake and the kind of texture I was looking for. If you don’t have access to Pastry flour, make it at home (read note).

Rest the cake was a wonderful bake, we loved the flavour and it reminded me more of the Spiced Jaggery Cakes that I made earlier. Dates add natural sweetness to this recipe so, you need to use less amount of sweetener here. In terms of adding extra flavour to the cake, I’ve added my Fruit Cake Spice mix, which is my favourite spice blend for cakes, cookies, etc. You can add a pinch of Ginger powder also to the batter. Warm spices work better in this recipe than vanilla extract.

This Eggless Date Cake is great for any time snacking, even better with Tea/Coffee. I hope you’ll enjoy baking it and don’t forget to share your experience with me if you’re trying the recipe. 🙂

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Eggless Date Cake

Easy to make perfect Eggless Date Cake, naturally sweetened from the dates and refined sugar-free. The delicious, moist slices will make you happy every time you bake it. 

Cuisine Indian

Prep Time 15 minutes

Cook Time 34 minutes

Total Time 49 minutes

Servings 8 People

Author Chandrima

Ingredients

• 1½ cups- Pastry flour (read note)
• 1/3 cup- Brown sugar (read note)
• 200g- Dates (read note)
• 200ml- Milk
• ¾ tsp- Baking powder
• 1 tsp- Baking soda
• ¼ tsp- Salt
• ¼ cup- Olive oil / Vegetable oil
• 1½ tsp- Fruit Cake Spice mix

Instructions

1. Before I start all the ingredients were at room temperature.
   

2. The dates were weighted after discarding the seeds. Soak the dates in lukewarm milk for 30 minutes or until they turn soft. Blend the soaked dates to a puree by using a food processor, keep aside. For this step, if you don’t like to add all the soaking milk to the food processor, keep some aside, and you can mix it later to the dates puree. 

3. Preheat oven to 180 degrees C. Prepare an 8” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

4. Sift flour, salt, baking powder, and baking soda to a bowl. 

5. Mix in the fruit cake spice mix and sugar.

6. In the flour mixture add the dates puree and oil, whisk well until lump-free batter forms, don’t whisk for a longer time.

7. Transfer the batter into the prepared pan.

8. Tap the loaf pan gently on the kitchen counter a couple of times to release the air bubbles. Bake for 34 minutes or until a skewer inserted into the center comes out clean. Do check for the doneness after the first 30 minutes.

9. Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the bread. Turn onto a cooling rack and leave there until cools completely.

10. When cooled, slice, serve, and enjoy!

Recipe Notes

• To make Pastry flour at home minus 1 tbsp flour from a cup of All-purpose flour. And add 1 tbsp of cornstarch to the rest of the flour, mix well. Your 1 cup of pastry flour is ready to use.
• You can use Jaggery powder or Coconut sugar in this recipe if you don’t like to use brown sugar. You can adjust the amount of sugar according to your preference. The sweetness of the cake was perfect for us, it was not overly sweet at all.
• I’ve used medjool dates for this recipe. If you don’t have medjool dates with you, use any other variety.
• Baking time may vary a little bit for different ovens and different sizes of baking pans.
• Store the cake slices in an airtight container and keep refrigerated, consume within 5 days.