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.
Before I start all the ingredients were at room temperature.
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.
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.
Sift flour, salt, baking powder, and baking soda to a bowl.
Mix in the fruit cake spice mix and sugar.
In the flour mixture add the dates puree and oil, whisk well until lump-free batter forms, don’t whisk for a longer time.
Transfer the batter into the prepared pan.
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.
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.
When cooled, slice, serve, and enjoy!