eggless dates walnut coffee cake

eggless dates walnut coffee cake recipe – a very easy and tasty recipe. even a beginner in baking can make this cake easily.

dates & walnut cake has always been a favorite. during christmas or easter. we would always buy the cakes ready from the bakeries. the eggless dates walnut coffee cake i had wanted to make from so long. i had dates as well as walnuts but never got to making a cake with them.

finally i made this eggless dates walnut coffee cake and it was so good. now since i bake often, i am getting better in making cakes too. this recipe is not adapted from anywhere. i had earlier made mango cake and i chose the mango cake recipe as a base to make this dates walnut coffee cake. on the same day i had also baked a fruit bread which was also super.

dates walnut coffee cake recipe

apart from flavors of dates, walnuts, i have also added instant bru coffee. some cacao nibs also went in the cake. overall the cake was one delicious cake with a coffee and chocolaty taste.

however, adding coffee and cacao nibs are optional and you can just make the cake with walnuts and dates. but then coffee adds it own charm and flavor to the cake. you can easily add small chocolate chips in the cake instead of cacao nibs.

cacao nibs are pieces of raw cocoa beans that have been shelled and roasted. they are crunchy and taste a bit like coffee as well as chocolate. they are an excellent source of anti oxidants, fibre and have a lot of nutrients.

i found them expensive, but any imported stuff will be expensive in india…. and for health reasons, i don’t mind spending  some extra money.

dates walnut cake

so this eggless dates walnut coffee cake is healthy as i also added 75% whole wheat flour in the cake and with the dates and the walnuts in it. the recipe is easy to make. even a novice in baking can make this cake and get full marks. here i have added homemade soy milk in the cake. but you can add regular milk, cashew milk or even almond milk.

so you can have your cake and eat it too!!!

if you are looking for more eggless cakes then do check eggless apple upside down cake, eggless orange cake, eggless apple cake, eggless chocolate cake and eggless plum cake.

eggless dates walnut coffee cake recipe below:

dates walnut coffee cake recipe
4.72 from 42 votes
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dates walnut coffee cake recipe

dates walnut coffee cake recipe - an easy and light dates walnut coffee cake. vegan recipe

course desserts
cuisine world
prep time 30 minutes
cook time 50 minutes
total time 1 hour 20 minutes
servings 1 medium size round cake
author dassana amit

ingredients (1 cup = 250 ml)

  • 1.5 cups whole wheat flour (atta)
  • ½ cup all purpose flour (maida)
  • ½ cup cold pressed organic sunflower oil or any good vegetable oil
  • ¾ cup regular sugar or organic unrefined cane sugar or organic demerara sugar - adjust as per your taste preferences
  • 1 cup regular milk or soy milk or almond milk
  • 1 cup water
  • 1 cup seedless dates
  • ½ cup walnuts
  • 2 teaspoon instant coffee
  • 1 tablespoon cacao nibs or small chocolate chips - if adding choco chips then adjust the sugar accordingly
  • ½ teaspoon vanilla bean powder or vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt

how to make recipe?

  1. chop the dates and walnuts and keep aside.
  2. line or grease a cake pan.
  3. then heat the milk and switch off the flame.
  4. add the coffee powder and stir.
  5. add the dates. stir and allow the dates to be in the milk for some 15-20 minutes or more.
  6. begin the process of sieving both the whole wheat flours and all purpose flour with salt, baking soda and baking powder.
  7. now you can preheat the oven to 200 degrees C/392 F.
  8. take the seived flour mixture in a large bowl.
  9. add the sugar & vanilla powder and mix.
  10. add the soaked dates along with the milk, 1 cup water, walnuts and oil.
  11. mix with an electric beater at medium to high speed till the whole batter is uniform and mixed evenly. don't overdo the mixing.
  12. fold in the cacao nibs or chocolate chips.
  13. pour the cake batter into the prepared cake pan.
  14. with the help of a rubber spatula remove the batter from the sides of the bowl and add it to the cake pan.
  15. shake the cake pan from the sides.
  16. place in the pre heated oven.
  17. bake for 45 mins to 1 hour or until the a tooth pick inserted in the cake comes out clean.
  18. serve the dates walnut coffee cake warm with some tea or coffee.
  19. the remaining cake can be kept in an air-tight box and refrigerated.




200 thoughts on “eggless dates walnut coffee cake recipe | eggless cake recipes”

  1. Hi, I was so impressed by the receipe I immediately started baking! Followed it word by word. Even measured everything from flour to baking powder and soda. But my cake had some flaws. Like it developed cracks on the top surface. it was cooked nicely a shade of brown on top but insides seemed quite soft like not much cooked (toothpick test was positive, I checked twice before removing from oven) also it was not spongy 🙁 Please help, what did I do wrong or miss.
    Thanks in advance
    Vandana

    1. vandana, from what you mention looks like the batter was mixed too much. if gluten strands develop in the batter, the cake will have cracks, won’t be soft or spongy and the texture will be like that of cooked atta. so while mixing eggless cake batters, especially with whole wheat flour, always mix or fold with light pressure. do not mix too much. the batter should fall easily and have volume. if the batter looks stringy or very thick or doughy, then the resulting cake won’t have a good texture.

  2. Love your recipes.
    Blindly follow eggless Tutti Frutti cake, banana bread and now this one.
    Still in the oven and will be two days before i can eat it as I am prepping this one for my father in law’s 84 th bday.

    I hope it turns out well.

  3. Hi.
    I have been following your cake receipes for a while and they have always come out really well. But i have encountered a problem with this cake. The halfed the ingredients and the cake came out clean. It was thoroughly cooked and raised evenly. But the cake tatses like raw wheat dough than a date flavoured receipe. Is there any solution for this?
    Thank you.

    1. madhu, looks like the batter has been over mixed. if the batter is over mixed, then gluten strands form which give a doughy taste and texture to the cake. so try to mix any eggless and whole wheat flour batter lightly and do not over do. hope this helps.

  4. Priyanka Mansotra

    Hi dear.
    Frankly i was a bit hesitant about how this cake will turn out but it is so soft n amazing. Thanks for this easy recipe. It is a keeper. Thanks again

  5. Hi dassana, I was thinking of preparing this cake with whole wheat flour only. To counter the nutty aroma of whole wheat in cakes, I often add elaichi powder. Do you think elaichi flavour will go along with coffee? Or shall I add cinnamon powder instead? Please also mention the amount to be added. Thanks.

    1. usually for cakes with coffee added, i add cinnamon powder. never added elaichi powder. but you can try. it may go well with coffee powder. add 1/2 teaspoon elaichi powder.

  6. Hi,

    Thank you for sharing this recipe! I have baked your chocolate cake many times and had always turned out to be amazing.

    I want to bake this cake for my 11 month old baby. Please help me clarify a few things.

    1) can I make Cupcakes out of this batter? Is it okay without the liner if I pour directly into the greased molds?
    2) Can I crush the walnut to semi ground consistency? What quantity should I use?
    3) if I want to use butter, what form should it be in? Melted?

    Thank you!

    1. thanks jinal. you can make cupcakes. liners are not essential. just grease the muffin or cup cake moulds well with oil or butter. you can make a coarse mixture of the walnuts. use 1/3rd cup of walnuts and then crush them. use melted butter.

          1. Made it with whole wheat flour only. My walnuts got crushed quite a bit, nevertheless it tastes yummylicious. My son loves it! Thank you 🙂

  7. Dear Dassana

    I am being huge fan of your recipes, useing it and enjoying the flovers on holidays

    I have some queries
    Can is substitute oil with only Butter ,if yes any changes in taste or texture of the cake

    What is the measure for coffee liqueur in ml / tbsp

    Thank you
    DeepikaRani

    1. thanks deepika. you can use butter instead of oil. with butter the taste will be different as well as the texture. texture will be not as soft as compared to using oil and taste will be slightly buttery. i have not used readymade coffee liqueur in the recipe. if you follow the recipe, then i have used 1 cup milk for mixing coffee, which is equal to 250 ml milk. if this 1 cup is converted to tablespoons, then it is 16 tablespoons

  8. Amazing recipe! I baked for the first time and it came out perfect! Thank you for the wonderful recipe!

  9. Hi
    I tried this recipe but it didn’t came out well. I think my measurements were not correct. The outer crust was over cooked and inner part was not cooked and it was dense and moist.
    Can you please suggest me some good quality baking pan and measurement spoons available online.

  10. Hi Dassana! Thank u for sharing this wonderful recipe.
    I made it twice recently using all purpose flour.served it once with tea & second time with ice cream.family & friends simply loved it.

    1. thanks meveera for sharing this feedback and the variation with all purpose flour. good to know that everyone liked the cake. happy baking 🙂

  11. Dear Dassana,

    Need a suggestion, if i want to make only dates & walnut cake and i want to skip the sugar completely, how much should I increase the dates quantity so that it is just sweet. Just an approximation ?

    1. shweta, you can increase the dates to 1.5 to 2 cups. my suggestion would be to puree the dates. first cook the dates in water or milk. you will need to add some more water or milk to cooked and soften the dates. then when warm or cooled, blend the mixture to a smooth puree. add this to the cake batter.

  12. Hi,
    I’ve baked this cake a few times and they’ve come out great, thanks!
    I was wondering if I could bake it for a family road trip? Would it last 5 days without refrigeration? Any idea?

  13. Words are not enough to express my gratitude for posting such lovely recipes. I have started baking so much, thanks to your blog! I get so many compliments! And I follow your recipe to the T. Thank you so much once again! 🙂

    1. ashwini, with eggs many things in the recipe will change. so i am unable to tell you the exact proportions and there recipe as i always test and then add recipe on website.

    1. nikhita, if the batter is mixed too much, then the cake will come out dense as then there is a formation of gluten strands. this will give the cake a dense doughy structure. so whether mixing by a hand held whisk or with an electric beater, always mix lightly and not too much. another reason for the cake to be dense would be the freshness of the baking soda or baking powder. if they are not fresh or within their shelf life, then it affects the leavening in the cake. the cracks are also due to the dense texture.

  14. Hi
    Fan of urs..keep following ur recipies and they turn out to be excellent.
    1.Can i kw why hve u used wheat flour plus maida.
    Why not only maida.
    2.in ur 4 comment..nicola said coconut milk..do.we hve to.use coconut milk fr gud flavour.

    Thks in advance

    1. thanks honey. your queries answered below:
      1. for some additional nutrition benefits and health reasons, i have used atta. but you can use only maida too.
      2. adding coconut milk is optional and you can add it instead of soy or almond milk or dairy milk. coconut milk will give a nice coconut flavour and taste to the cake.

  15. Hi

    Please suggest the size of the round pan used for baking. Also, if I am baking using a convection oven, what should be the temperature?

    Thanks.

    1. usually a 6 to 8.5 inches (diameter) pan works very well for most cake recipes. reduce the temperature to 15 or 20 degrees celsius for baking in convection mode.

  16. Hi Dassana,
    I would like to try this recipe now. Can I use canola oil instead of sunflower oil and I don’t have cacao or Chaco chips can I skip that

  17. My Mocha Cake
    I used a little less oil (half sunflower-half linseed) and also reduced the total liquid by 100 ml. It came out perfectly and it seems it would have had to bake longer if I had used the same amount of liquids as in the recipe. I used spelt flours. All in all it was a superb flavour and recipe! I had to improvise a little and added cocoa powder (1/4 cup). I also used cold coffee i.s.o. water/instant coffee. I could not believe how well it came out, vegan and all! Thank you so much. Now I’m wondering how it would taste with coconut milk…

    1. lovely variations nicola. thanks for sharing all of them. i am glad the recipe worked very well with all the variations. with coconut milk it would taste too good. the aroma and flavor of coconut milk will one of the highlight of the recipe then.

  18. Hi Dassana! Recipe is amazing.. I reduced the amount of dates by 2tbsp to match my taste, but then the resultant cake was too oily. Should I reduce only the amount of oil to fix this or also the amount of milk and water?

  19. hi Dassana,i bake my cakes in a microwave on convection mode.the cake got burnt twice at 200c. I normally bake wheat cakes at 150deg c.please help
    Thanks

  20. hi ..tried this today.It was superb and my four year old daughter don t eat dates..so this is the best way i can make her eat as she loved the cake.

  21. Can we use coffee decoction instead of coffee powder? if yes pls tell me how much quantity…..instead of electric beater can v do in mixie mixing.

    1. you can use coffee decocotion. just dissolve the coffee in the 1 cup water used in the recipe. you can even mix with a spatula or a wired whisk. mixie will blend too much, so avoid mixie.

  22. Thank you for sharing the recipe. Tried it for first time and it came out absolutely yum! Was loved by all.

  23. My husband loved this. We don’t use chocolate, so I used carob chips in place of the choco chips and used carob powder in place of coffee powder. Poured it as muffins and turned out very nice. Thanks Dasanna. Hare Krishna.

  24. The cake recipe is simply awesome. My and me family just love your recipes. As the cake uses whole wheat flour the cake is not a bad addiction also. 😉

  25. Hi ma’am
    I want to make this cake in pressure cooker. So should I keep it for 45 minutes inside? Can you please suggest the timings?

    1. timing you will have to keep a check, since i am unable to tell you the exact time. since its a small cake, from whatever baking i have done in a pressure cooker, it should take about 25 to 35 minutes. hope this helps.

  26. Ur recipes are superb and always come out very nicely.??going to try this cake right now.??.banana cake and christmas cake came out beautifully and i got many compliments for them.ur recipies r a boon for vegetarians like me.

  27. Many thanks for sharing this super receipe.. I had a query.. Will this receipe work with 100% whole wheat ?

  28. Thanks for wonderful recipe.can I add flax seed to this cake recipe and at what step it should be done.

    1. priya, you can add flaxseed paste to this recipe. add after the 10th step, when soaked dates along with the milk, 1 cup water, walnuts and oil are being added.

  29. Hi ,
    I have baking powder only . Does it work?? Or I need bakind soda too??
    Or do u hv any substitute??

  30. I have tried the apple cake and orange muffins recipe both were superb. Could you pls share a recepie for a pure strong flavoured coffee cake and a recepie for banoffe pie.

  31. Hi Dassana can I skip the baking powderand instead add lime or vinegar. Also please suggest a good aluminium free baking powder available in India. Can you also please suggest if 8.5″ Roy d pan will work for these proportions. Thank you in advance. Waiting g to bakev th is inevitable 🙂

      1. Thanks Dassana, can I skip the milk and add the coffee to warm water, sorry don’t mean to change the recipe, just wanted to know if it can be made vegan. Love your recipes and your work. Thank you so much in advance.

  32. Hello,
    Love your passion for food!
    Love all ur recipes.
    Well can we sibstitute dry coconut for fresh one.
    Thanks Bhumi

  33. Hi Dassana,
    As usual a great recipe from you. This recipe made me an 8 inch cake plus 6 cupcakes. This would be a tasty, filling and healthy snack for my kids. Thank you !

      1. Hey wanted to give 5 stars, incorrectly gave 3. Hence correcting ☺. Even my husband who isn’t much of a sweet/ cake person devoured 2 cupcakes in one go. He likes the nuttiness of the whole wheat flour.

  34. Jocelin fiedacan

    Done baking eggless dates walnut coffee cake. Soo yummy and healthy! Thank you for the recipe.

  35. pooja rohan nanda

    Today I made this cake in my electric tandoor. Result was brilliant. Cake was so yummy and healthy as it has 3/4 atta. Thank you for such a great recipe. Im a novice in baking so my cake coming out perfectly is a big thing for me…love n hugs

  36. Hi Dessana,
    I am a frequent visitor of our food blog and tried lots of recipes. All of them turned out really good! Today I baked this cake. I was a bit concerned because of some of the comments mentioned here but mine turned out superb!! I also tried your Strawberry milkshake today and it was also delicious. Truly appreciate your efforts in putting each recipe in detail with the pictures. Keep up the good work and best wishes!!

    1. thanks jomcy for sharing positive feedback on cake. in baking there are many chances of things going here. specially if the recipe is not followed as it is. glad to know that you visit the blog regularly.

  37. Hey dassana I’m very satisfied with the outcome of my cake,sending this little note to thank you I last baked 25 years ago in my early 20s a few months ago I bought an oven after our silver jubilee I was inspired after reading and going thro your web site I’ll shall continue to use your and consult your site for all types of foooood thank you so so much continue inspiring others God bless .

    1. thats very nice to know, madhu. i am touched 🙂 do continue doing what you love. when we do what we love and our passionate about, it satisfies us creatively and makes us feel good. do try the baking recipes and if any issue, then feel free to ask or comment. we all learn 🙂

  38. I made this yday with regular dairy milk and without any maida..i. e. 2 cups of wholewheat flour. The cake tastes good..but the center is not crumbly. .it is somewhat soft and chewy but cooked well. What could be the reason?

    1. i think bhakti, either the cake batter was very thick due to the quality of whole wheat flour. what i have seen while using both these flours is, that the maida tends to absorb less water and whole wheat flour tends to absorb lot of water. so if you one want the consistency which is meant for any recipe, then the quantity of water or liquids have to reduced or added more while using maida or whole wheat flour, respectively. another reason could be that the batter was too much mixed. this can also make the cake chewy.

  39. Hi

    I tried but it went miserably wrong the crust was cooked but inside it was flat and moist.i preheated oven at 200 C for 20 mins and baked for 45 mins. I have tried it 3 times all the time it becomes flat.

    1. most of the times, when the cake is not cooked from inside, it means that the batter has got over mixed. when we over do the mixing, gluten forms in the batter and this interferes in the rising of the cake. next time when you make, just mix so that there are nu lumps. don’t over beat or mix the batter.

  40. Hey,i tried this recipe and it turned out to be awesome. But my sister cannot consume sugar in any form for some months(no dates also) and she loves coffee cakes. Could u plz suggest me a recipe for her?
    Thanks a ton ! 😀

    1. you can try with a sugar substitutes like stevia. i have had stevia before in teas and drinks, but never added to baked goods. you can google for a sugar free cake and i am sure you will get a recipe. since you say no sweet… can she not have fruits too. let me know. i have a recipe of a cake made with apple sauce. the recipe has sugar. but you use sweet apples and then no need to add sugar. but won’t be very sweet.

  41. Ma’am can I add 2 cups of whole wheat instead of maida? N shud I increase water quality while using whole wheat?

  42. Hi dassana

    The concept of the date walnut coffee mixture is great so i tried it. The taste was good, but the texture wasnt like a cake at all. It was all uncooked and moist from inside 🙁

    Abaker

    1. i am not sure why the cake was not uncooked and moist from outside. you could have mentioned some more details as to the baking temperature, oven, pan size etc. i would have been able to help out.

  43. Hi,

    I tried this cake yesterday, but upper crust got very very hard and lower part was still moist. Let me know what went wrong? will try making again. pre heated oven at 200 degrees.

    Wishes,
    Shubha

    1. shubha, how long you preheated the oven and which pan you used to bake. to avoid over browning or hardening of the crust, always keep a butter paper or aluminium foil on top of the pan.

  44. I tried to bake the cake at 180°C for 30 mins but it was uncooked from inside. Then I removed it from rack n baked it for another 20 mins at 200°C it came out well. I think the cake needs to be baked at 200 °C only. The sugar n coffee flavour was little less but overall loved the cake. I used powdered white sugar n also added 1 tbspn of cocoa powder. Thanks for sharing this recipe.

    1. thanks shifali. oven temperatures vary from oven to oven. hence the different in time. so what works in one oven will not necessarily work in another one. this i tell from experience. the cake can be baked at both 180 as well as 200 degrees celsius. since i baked at 180 degrees celsius, i have mentioned the same in the recipe. the coffee flavor is not dominant in this cake, but yes there is a subtle flavor.

  45. Hi ..I have tried this recipe second time…and it is fantastic. I like it. Thank you very much…This is the second recipe I have tried it from your blog. First was mawa cake..it was also good..

  46. Hi there….I love to bake but I don’t have Any oven …can u pls suggest some cake or cupcake recipes which I can make in microwave …it would be a great help …thanks
    Neetika

    1. i will have to post the recipe after i try and test it. most of my baking recipes are impromptu and instant, so i will have to test them in the microwave and then add the recipe.

  47. I tried it this weekend and the cake was burnt in 20 minutes.. I think the oven size pan size does seem to matter.. felt like it would have worked fine if I had baked at 180 degrees instead of 200degrees 🙁

    1. oh no 🙁 the oven size and pan size matters. i think even less than 20 mins would have worked. its always better to keep an eye while baking, as oven temperatures, sizes etc differ from home to home.

  48. Hi Dassana,
    I’m a novice baker, if you will. And I tried this cake over the weekend. I got a beautiful brown crust but the inside of the cake just didn’t cook. It was all wet and chewy. I baked at 200 Celsius for an hour. Does the pan size affect the baking process? I used a 18 * 18 cm square greased pan. The cake wasn’t edible at all… 🙁
    Any pointers on what I can prevent for future baking experiments are welcome…
    Thanks.

    1. i think the cake was not baked well for some other reason and not the pan size. 18 by 18 cm pan should work well for this recipe. something with the heating in the oven. did you preheat the oven. also it is possible that the batter was not done well. it is difficult to pinpoint what exactly has gone wrong.

      1. Yeah, I had the oven preheated for 15 mins at 200 deg C. I hand mixed the batter. Unsure if thats the reason.

        1. okay. the preheating is fine. so it must be the batter mixing. either it was done too much or was uneven mixing. let me see, if i can add a step by step for this recipe, then you can see the consistency of the batter and this will help. hand mixing should not affect. i have seen many people mixing cake batter with hand. it is possible that the mixing was too much.

  49. hey dear, i dont know how many times i spoiled the cake baking thing. but recently tried your this recipe and it turned out to be a perfect one .it was so so spongy and delicious and guess what i used multigrain atta for this……
    thanx a tonn… U are a rockstar
    Love you for this

  50. i tried the cake with jaggery but wasnt good. Then i tried with sugar and added a bit “rava”…was okay. I tried to use the same recipe for a carrot cake and then for a strawberry cake but it was so moist and not cake like at all.
    Can you please recommend a recipe for using fruits which are in season?

    1. hi neha, the recipe does need to change if other ingredients are used like fruits. generally fruits which yield a pulpy purees like apple, banana and mango make for a good eggless substitute. apple puree works very well as an egg substitute. i will be adding a mango cake soon. also plan to add a no bake mango cheesecake. i will consider your request and see if i can bake cakes with seasonal fruits. there is an eggless orange cake and a banana bread already posted on the blog.

  51. Hi Dassana,
    just loved your recipe. Actually i m a beginner at baking. Just wanted to ask that could this cake be baked in a microwave? If yes, then at what mode, what time and what temperature?
    looking forward for your reply

    1. hi shubra, you cwill have to bake in the convection mode in the microwave. preheat the oven first at 180 degrees celsius for 10-15 mins. than in the convection mode, bake at the same temperature of 180 degrees C for 40 to 45 mins or more.

  52. can we use jaggery here instead of sugar? as its more healthy.
    And do you teach online as i m.not from pune.I luv eggless cakes.

      1. Hi Dassana…i used jaggery instead of sugar and i added some ripe figs with dates…
        And i baked it on the gas in a cooker. My oven sadly burns all cakes.
        But the cake is looking dense and sunken and even after 1.5 hrs it was moist.
        What went wrong? Pls guide.
        I ve hardly been good with baking …but i keep trying since i luv it.

        1. the cake is meant to be baked in the oven. i think the cooker was not able to bake it properly. do try baking cakes in the oven. i am not sure which oven you use. but with correct temperature setting, use of proper cake pans or tins, the cake should not get burned.

  53. My cake took only 15 minutes baking time.i had added extra baking soda to make it less dense..but it was still dense..I used whole wheat bread flour so flour smell was a bit dominant..I should have used atta…less sweet cake

    1. 15 minutes is less time. if whole wheat flour is used completely than to reduce the denseness, either milk or water can be added in some amounts. even with atta the same things needs to be done. just to make the batter light, soft and moist. adding extra baking soda will change the flavor as well as the texture.

  54. Hi Dassana,

    Am a big fan of ur blog..:) ur recipes are easy to follow and amazing…luved and am planning to try a few of them..;)

    Loved your cake recipe and also the mould…looking very cute can i knw whats the depth and size of the pan?? and where you got it from?? would surely love to have one in that size…

    Kavi

    Lo

  55. Hi Dassana. Thanks for posting this cake recipe. I have a query. In the 16th step when we bake the cake for 45 mins to one hour, what is the temperature that we need to set the baking for? I am a novice baker. Thank you.

  56. Hi Dassana,

    1 cup measurement is equivalent to how much? An American cup usually is 240 ml and Indian is 200 ml.

  57. the cake was indeed yum 🙂 ………..very tasty…*drool* 🙂 🙂 simply the best one (Y)

  58. Hey Dassana,

    PERFECT! PERFECT! PERFECT! well thats just what I can say about how the cake turned out. It was a tiny variation, I used the multi grain wheat flour and I replaced Walnuts with Hazelnuts. My husband who strongly believes in “a cake without egg is no cake at all… ” absolutely enjoyed the cake. Thank you. Appreciate your effort.

  59. I made it, it was perfect, give it to someone who cannot use eggs, was loved by others also, will help me with my plates for vegetation,thank you

  60. where is the oil for the walnut cake? going and make it but not seeing the oil add in

  61. Hi, this cake looks lovely! Am going to try this today 🙂
    I recently purchased a microwave with grill n convection capabilities. I am an utter novice at baking and don’t have baking trays at home. I have a Borosil approx. 20x9cm glass dish. Can you please help me adjust the quantity of ingredients accordingly? Can i use any other utensils for baking, as I am yet to shop for baking trays and stuff? Also, should I always use the rotisserie stand provided, when baking? Thanks for your help.

    1. hi prabha. i think the cake batter would go into a 20×9 glass dish. for baking you must only use good quality metal baking pans or trays or pyrex glassware. i won’t suggest you to use the regular steel or aluminium bowls etc that we use in the indian kitchen. one never knows how the metal would react to such a high heat. there is no need to use the stand.

      1. Dassana, thank you so much for the reply n information. I will set out to shop for baking stuff this weekend 🙂

  62. dates and walnuts is very good combination getting awesome taste and also there is coffee,chocolate flavor

  63. Your cake recipes are wonderful just reading the recipes makes me want to run to the kitchen and turn on the oven. I have one question about the pan size. I have a 9 inch wide by 13 inch long pan and wondered if this would be too big for the amount of batter? I see your photo is for a deep round baking pan. Thanks for your help.

    1. thanks geri. the size of the pan you have mentioned would be too big for the batter. you can use a medium sized loaf pan or a 5 or 6 inches diameter round tin. you can even divide the batter into two smaller sized loaf pans.

  64. Hey can u plz give me exact measurements of sponge cake (ie with
    kilogram measurements n not cups) with butter n not oil plus cake gel
    I have bought cake gel but don’t know how to use it in correct
    measures I will be highly obliged if u send me full recipe with exact
    measurements…

    1. hi kunda, whatever cake recipes i post are all tried and tested. so i cannot just give you a recipe without first testing it. i don’t want the cake to be a blunder when you bake it. i have never used cake gel. you can try googling and find how the cake gel can be used. i am afraid, i cannot be of any help to you.

  65. Hi Dassana,
    Thanks so much for this post, was waiting to try making this one:)
    Since i am pretty much a novice at baking, was wondering whether the cake recipes that you post can be made in a micro wave. In that case is there a need to pre heat or can the instant button (takes approx 4-5 mins) for cakes will work. Also, is there any other use of the cacao nibs if one buys a packet?
    warm regards, joyita

    1. hi joyita, i think this particular cake can be made in the microwave. no need to pre or use the instant button. i would suggest you to halve the recipe and try.

      cacao nibs can be used in cookies, puddings, breads, muffins. they can also be added to the morning breakfast cereals like muesli, oats. even in fruit salads or custards. these nibs have a bitter taste. they are not sweetened. so adding them to a sweet recipe goes very well. i don’t know where you stay. if you stay in united states, then you can buy directly from navitas. link here – http://navitasnaturals.com/product/439/Cacao-Nibs.html

      navitas also has sweet nibs, so you can buy these if you prefer them.

  66. nice one incidently i had also prepared eggless date and walnut cake today i follow aayis recipes(shilpa) blog tried your orange cake too loved it

    1. Firstly I would like to tell u that I’m a big fan of ur recipes. They are so simple and easy to cook. Till date I have not failed. I love cooking and I’m crazy about. Everyday I try something new

      Can I use almonds or cashew instead of walnut as I don’t have them in stock

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