eggless dates walnut coffee cake recipe | eggless cake recipes

by dassana amit updated November 25, 2013

eggless dates walnut coffee cake

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.

since i was not sure how the cake would finally turn out, i did not take step by step pics. on the same day i had also baked a fruit bread which was also super. will be posting the fruit bread recipe soon as well as the mango cake.

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 purchased the navitas natural organic cacao from here.

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. also this is not a affiliate link… meaning i am not going to earn anything if you buy the cacao nibs. i am just sharing with you in case you want to buy these nibs in india.

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:

4.8 from 4 reviews

dates walnut coffee cake
Prep time
Cook time
Total time
an easy and light dates walnut coffee cake. vegan recipe
Recipe type: dessert
Cuisine: world
Serves: 1 medium size round cake
  • 11/2 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 organic unrefined cane sugar or organic demerara sugar (adjust as per your taste preferences)
  • 1 cup soy milk or regular milk
  • 1 cup water
  • 1 cup seedless dates
  • ½ cup walnuts
  • 2 tsp instant coffee
  • 1 tbsp cacao nibs or small chocolate chips – if adding choco chips, then adjust the sugar accordingly
  • ½ tsp vanilla bean powder or vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • a pinch of salt
  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. pour the cake batter into the prepared cake pan.
  13. with the help of a rubber spatula remove the batter from the sides of the bowl and add it to the cake pan.
  14. shake the cake pan from the sides.
  15. place in the pre heated oven.
  16. bake for 45 mins to 1 hour or until the a tooth pick inserted in the cake comes out clean.
  17. serve the dates walnut coffee cake warm with some tea or coffee.
  18. the remaining cake can be kept in an air-tight box and refrigerated.
Nutrition Information
Serving size: 4-5

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{ 55 comments… read them below or add one }

Dr. Shubhra April 2, 2014 1

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


dassana amit April 3, 2014 2

Welcome Dr. Shubhra for this positive feedback. glad to know that the cake turned out good.


Neha March 31, 2014 3

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?


dassana amit April 1, 2014 4

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.


lalita March 24, 2014 5

I tried this cake but the texture was just not right…. was it the atta?


dassana amit March 31, 2014 6

can you describe in detail what happened.


Merin March 11, 2014 7

I tried the cake and it came out really good.Thanks again.


dassana amit March 12, 2014 8

welcome merin


shubhra March 10, 2014 9

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


dassana amit March 10, 2014 10

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.


Neha February 25, 2014 11

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.


dassana amit February 25, 2014 12

neha, yes you can use jaggery. if you are using very sweet taste then reduce the amount of jaggery. i don’t teach online. but you can always ask queries.


Neha February 28, 2014 13

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.


dassana amit March 2, 2014 14

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.


Anu January 1, 2014 15

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


dassana amit January 5, 2014 16

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.


Kavita November 25, 2013 17

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…




dassana November 25, 2013 18

thanks kavita. the pan is a 5.5 inch (diameter) and 2.75 inch deep pan. i got a set of two such pans from the market here in pune.


dan October 19, 2013 19

What size pan works best? Thank you


dassana October 20, 2013 20

i used a deep pan with 4 inches diameter. even a 8×2 inches pan would work.


Supriya Nair October 10, 2013 21

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.


dassana October 10, 2013 22

hi supriya, the oven temperature is 200 degrees C/392 F.


rekha pravin kamat September 20, 2013 23

Can i use normal sugar for this recipe?


dassana September 21, 2013 24

rekha, you can use powdered sugar.


Mrunal August 28, 2013 25

Hi Dassana,

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


dassana August 29, 2013 26

mrunal, i use american cups. so one cup = 240 ml.


Anagha August 2, 2013 27

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


dassana August 3, 2013 28

thanks anagha


Suman May 4, 2013 29

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.


dassana May 6, 2013 30



maria April 7, 2013 31

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


dassana April 8, 2013 32

welcome maria.


jacqueline April 3, 2013 33

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


dassana April 3, 2013 34

the oil is added when the dates mixture is added. thanks. will add this.


Prabha March 25, 2013 35

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.


dassana March 25, 2013 36

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.


Prabha March 26, 2013 37

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


Charul @ Tadka Masala March 15, 2013 38

Looks super yumm! And wonderful pics! :)


s March 14, 2013 39

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


Geri March 13, 2013 40

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.


dassana March 13, 2013 41

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.


chinmayie @ love food eat March 12, 2013 42

This cake looks fantastic! Will surely try the recipe sometime :)


Dipti Joshi March 12, 2013 43

So moist and soft..yummy treat


Kunda March 12, 2013 44

And 1 more thing that gel is not 4 decoration but as n ingredient to make cake spongy


Kunda March 12, 2013 45

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


dassana March 12, 2013 46

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.


Joyita March 12, 2013 47

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


dassana March 12, 2013 48

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 –

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


Sanjeeta kk March 12, 2013 49

Beautiful color, lovely texture and the cake looks full of flavors with coffee in it..


Rinku March 11, 2013 50

Yummy cake! Love the fact that it is eggless. You have a lovely blog!


dassana March 12, 2013 51

thanks rinku.


Vimitha March 11, 2013 52

I am definitely gonna try this. awesome cake


PRIYA March 11, 2013 53

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


dassana March 12, 2013 54

you can try making this one too and thanks for the feedback on orange cake.


Pavithra March 11, 2013 55

Loving it!! I can eat the whole cake! The texture is absolutely perfect.