Date Cake | Date And Walnut Cake

By Dassana Amit
Last Updated: December 13, 2022

Vegan
4.88 from 91 votes • 275 Comments

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This Date Cake is a moist, soft, delightful cake featuring sweet dates, crunchy walnuts, fragrant coffee, healthy almond milk and raw sugar. It also has whole wheat flour that makes it wholesome and a bit healthier. Even a beginner in baking can make this eggless, vegan Date and Walnut Cake easily.

three date cake slices on white plate with dessert brass spoon.

Table of Contents

  1. About Date Cake
  2. Ingredients You Need
  3. How to make Date Cake (Stepwise Photos)
  4. Recipe Card

About Date Cake

Date cake is a favorite with us. No wonder, I make this on days when we crave for sweets or desserts that are healthy.

This Date and Walnut Cake recipe is almost a decade old that I had posted many years back. I have been making this Date Cake for many years now.

It simply never fails and you get the perfect date loaf every time. My recipe always impresses my family and friends. When I serve this delish cake to them, they keep on asking for more.

The earlier recipe was made with a mix of whole wheat flour and all-purpose flour. Later I switched to making the cake entirely with whole wheat flour changing some of the other ingredients proportions.

And oh boy! I was so surprised to see the cake having a soft and moist crumb in spite of the whole wheat flour. So I have updated the recipe post to the date cake made entirely with whole wheat flour.

This date and walnut cake is healthy as together with dates and walnuts it is made with whole wheat flour and almond milk.

The cake recipe is apt to make for special days or festivals like Christmas or Easter, especially when you want to enjoy eating desserts that are not heavy on butter or cream frostings, refined flour and too much of fats like butter or oil.

Even a novice in baking can make this cake and get full marks. Try this cake and you will be simply bowled over by its texture, flavor and taste.

date walnut cake on white plate with cream colored doily on top.

Ingredients You Need

  • Flour: The entire recipe is made with whole wheat flour and works well with both the Indian wheat flour (atta) used for making roti and the milled whole wheat flour available outside India. You could easily swap the whole wheat flour with all-purpose flour, pastry flour or whole wheat pastry flour.
  • Dates: Well of course since the cake has dates in it, it is loaded with the flavor and aroma of dates. Dates also makes the cake soft.
  • Coffee: I also add instant coffee that pairs beautifully with the dates and add its own charm and flavor to the cake. Though you can chose to opt out of coffee.
  • Walnuts: I love to add some walnuts in this recipe. But if you are out of walnuts, skip them. But they do add a lovely crunch to the soft cake.
  • Chocolate Chips: You could also choose to add some chocolate chips or cacao nibs. Sometimes I do add these and I have mentioned the proportions in the recipe card below.
  • Leavening Ingredients: Both baking powder and baking soda are required and cannot be substituted for each other. Since this is an eggless cake, I would suggest that you use both baking powder and baking soda that are fresh and in their shelf-life.
  • Liquids: I make this cake with almond milk, but feel free to use your preferred milk to make the recipe. Earlier I have also made this recipe with homemade soy milk.

If you love baking with nuts and dry fruits, do check my Fruit Cake Recipe and Wine Cake.

Step-by-Step Guide

How to make Date Cake

Prep and Make Date Walnut Mixture

1. Rinse and finely chop 100 grams or about 5 large or 8 to 9 medium-sized or 12 small dates and 4 to 5 walnuts (25 grams).

Measure and you will need ½ cup finely chopped dates (tightly packed) and ¼ cup finely chopped walnuts.

Grease a 7.5 to 8 inches round pan with oil (neutral flavored) or line it with a parchment paper. You can also use a loaf pan to make date loaf.

chopped dates and walnuts in a measuring bowl.

2. Heat 1 cup almond milk (or choice of milk) in a pan or steel bowl. Do not boil. The milk should only be hot.

almond milk in a bowl on a lit stovetop.

3. Switch off heat and place the pan or bowl on the kitchen countertop. Add instant coffee.

instant coffee sprinkled on almond milk in bowl.

4. Add the finely chopped dates and walnuts.

chopped dates and walnuts on top milk in bowl.

5. Mix very well to make an even mixture.

evenly mixed wet dates, walnuts with milk in bowl.

6. Add ½ cup raw sugar. You can also add ½ cup white sugar or add it according to the sweetness you prefer in the cake.

mound of sugar over wet ingredients in bowl.

7. Mix thoroughly until the sugar granules dissolves. Set aside to cool for about 15 minutes.

wet mixture in bowl with a spoon inside.

Make Cake Batter

8. Place a wired mesh sieve over the bowl and ddd the following dry ingredients to it.

  • 1.5 cups whole wheat flour – 180 grams
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda
  • 1 pinch salt

Sift the dry ingredients directly over the bowl ensuring the sifted ingredients fall into the bowl.

date cake dry ingredients over a fine mesh sieve.

9. Pour all of the the cooled dates and milk mixture to the sifted dry ingredients in the bowl.

wet ingredients added over sifted dry ingredients.

10. Add ¼ cup of sunflower oil (or any neutral tasting oil), ¼ cup water and 1 teaspoon vanilla extract or ½ teaspoon vanilla essence. 

water, oil, vanilla extract in bowl over wet ingredients.

11. Mix with a wired whisk or you can also choose to fold the batter. 

Mix to an even batter but take care not to overdo the mixing or folding. Over-mixing can cause gluten strands to develop in the batter and will result in a doughy dense texture.

date walnut cake batter being made with a wired whisk.

12. Pour in the greased or parchment lined pan. Tap the pan with the batter in it on the countertop a few times so that the batter spreads on its own. 

cake batter in a baking pan.

Bake Date Cake

13. Bake at 190 degrees C/392 degrees F for 35 to 40 minutes. Preheat oven at 190 degrees C/392 degrees F for 15 minutes. It took me 40 minutes to bake in my oven.

Note that temperatures vary from oven to oven. It can take less or more time for the cake to bake in your oven. 

pan with date cake batter in oven.

14. Check the baked date cake with bamboo skewer. The skewer should come out clean with no sticky batter on it.

date and walnut cake being checked with a bamboo skewer.

15. Cool cake pan on wired rack.

baked date cake inside pan on a wired tray.

16. Slice and serve when cooled. You can also refrigerate the date cake for about a week. Store the cake in an air-tight container in the fridge.

three date cake slices on white plate with golden fork by the side.

More Egg-free Cakes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

three date cake slices on white plate with golden fork by the side.

Date Cake | Date and Walnut Cake

By Dassana Amit

This Date Cake is a moist, light, soft, delightful cake made with dates, walnuts, coffee, almond milk, sugar and whole wheat flour. A slightly healthier Date and Walnut cake that can be served as dessert or a sweet snack.
4.88 from 91 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cuisine World
Course Desserts
Diet Vegan
Difficulty Level Moderate

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Servings 1 Date Cake
Units

Ingredients

Wet Ingredients

  • ½ cup finely chopped dates (tightly-packed) – 100 grams or 5 arwa dates (or 5 large dates) or 12 small or 8 to 9 medium-sized dates.
  • ¼ cup finely chopped walnuts – 25 grams
  • 2 teaspoons instant coffee
  • 1 cup almond milk or choice of milk
  • ½ cup raw sugar – 110 grams, can use ½ cup of regular sugar instead
  • 1 tablespoon cacao nibs or small chocolate chips, optional
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • ¼ cup sunflower oil
  • ¼ cup water

Dry Ingredients

  • 1.5 cups whole wheat flour – 180 grams
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt

Instructions
 

Making cake batter

  • Finely chop the dates and walnuts and set aside. If you prefer, you can rinse dates, walnuts before chopping them.
  • Line a 7.5 to 8 inches cake pan with parchment or grease it with a neutral flavored oil like sunflower oil.
  • Take almond milk in a small pan and heat it gently on low. Do not boil the milk but only heat it.
  • When the milk gets hot, place the pan on the kitchen countertop.
  • Add the instant coffee, finely chopped dates and walnuts, sugar. Stir to get an even mixture and ensure that the coffee granules and sugar have mixed evenly.
  • Set aside to cool for 15 minutes.
  • Now you can preheat the oven to 200 degrees C/392 F for 15 minutes.
  • Sift whole wheat flour, baking powder, baking soda and salt in a mixing bowl.
  • Add dates and milk mixture to the sifted dry ingredients.
  • If using cacao nibs or chocolate chips add them now.
  • Next add sunflower oil, water and vanilla extract. 
  • Mix with a wired whisk or you can also choose to fold the batter. Mix or fold to an even batter. Remember not to overdo the mixing or folding.
  • Pour batter in the greased or parchment lined cake pan.
  • With the help of a rubber spatula remove the batter from the sides of the bowl and add it to the cake pan.
  • Tap the pan on the countertop a few times so that the batter spreads on its own. 

Baking date cake

  • Place cake pan in the preheated oven and bake at 190 degrees C/392 F for 35 to 40 minutes.
    Keep in mind that each oven has a different baking temperature. So to bake the cake in your oven, it can take less or more time. It took me 40 minutes to bake this cake in my oven.
  • Check cake with a bamboo skewer by inserting it in the center of the cake as well as around the edges. The bamboo skewer should come out clean.
  • Place the cake pan on a wired rack or tray to cool.
  • When cooled, slice and the Date and Walnut cake. Serve as a evening snack or as a dessert.
  • The remaining cake can be kept in an air-tight box and refrigerated. Keeps well for about a week.

Notes

  • You can make this date cake easily with all-purpose flour, pastry flour or whole wheat pastry flour. You can also use an equal mix of whole wheat flour and all-purpose flour.
  • Addition of coffee and cacao nibs are optional.
  • For a more earthy flavor in the cake, choose to add coconut sugar, palm sugar or jaggery.
  • Use neutral flavored oil – one that is odorless and flavorless. Please do not use any oil which has an aroma or a particular flavor. 
  • Instead of oil, you can use softened unsalted butter. If using salted butter omit adding salt. 
  • Note that the approximate nutrition info is for the entire cake made from this recipe.

Nutrition Info (Approximate Values)

Nutrition Facts
Date Cake | Date and Walnut Cake
Amount Per Serving
Calories 1949 Calories from Fat 729
% Daily Value*
Fat 81g125%
Saturated Fat 8g50%
Polyunsaturated Fat 19g
Monounsaturated Fat 50g
Sodium 927mg40%
Potassium 1774mg51%
Carbohydrates 293g98%
Fiber 28g117%
Sugar 148g164%
Protein 32g64%
Vitamin A 29IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 0.4mg24%
Vitamin B3 (Niacin) 11mg55%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 24mg160%
Vitamin K 9µg9%
Calcium 609mg61%
Vitamin B9 (Folate) 122µg31%
Iron 9mg50%
Magnesium 335mg84%
Phosphorus 1071mg107%
Zinc 6mg40%
* Percent Daily Values are based on a 2000 calorie diet.

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This Date Cake recipe post from the blog archives first published in March 2013 has been republished and updated on Jun 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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275 Comments

  3. I’m quite a klutz when it comes to working in the kitchen, especially while baking but I managed to make this cake without tearing off any of my limbs and it’s honestly the best walnut and date cake I’ve ever had.

    You can’t even find such a cake in a professional bakery! Hands down, my go to recipe every-time I bake.5 stars

    1. Lovely and thanks for this wonderful feedback on the date cake. Happy!

  5. Hi Dassana,
    What is the oven temperature for baking? I didn’t use an electric beater. I used a wire whiskers but it didn’t come out well.When are you posting step by step pictures. I will try this again next week or I will wait until the detailed recipe with photos😊. Thank you for making everybody bake.

    Thanks
    Archana

    1. Hi Archana, the temperature for baking is 200 degrees celsius – same as the preheat temperature. A wired whisk is also good enough to do the mixing. If the batter has got over mixed than the texture will become dense. I will try to add soon. Good you reminded me. I was thinking of updating the vanilla cake but I will work on this recipe as well. It will take some weeks or a month for me to update. Currently having more work than usual due to the lockdown. Thanks a lot for the kind words.

  6. I tried the date and walnut cake. It really turned out to be great. Both my husband and my son appreciated it.
    Thank you for the recipe.

    1. Thanks for the feedback and glad to know that your family liked dates and walnut cake. Welcome.

  8. 𝙃𝙞 𝘿𝙖𝙨𝙖𝙣𝙣𝙖,
    𝙄 𝙛𝙤𝙡𝙡𝙤𝙬𝙚𝙙 𝙖𝙡𝙡 𝙩𝙝𝙚 𝙨𝙩𝙚𝙥𝙨 𝙖𝙣𝙙 𝙗𝙖𝙠𝙚𝙙 𝙞𝙣 𝙥𝙧𝙚𝙨𝙨𝙪𝙧𝙚 𝙘𝙤𝙤𝙠𝙚, 𝙪𝙨𝙚𝙚 𝙬𝙝𝙞𝙨𝙠𝙚𝙧 𝙩𝙤 𝙢𝙞𝙭. 𝙏𝙝𝙚 𝙘𝙖𝙠𝙚 𝙬𝙖𝙨 𝙢𝙤𝙞𝙨𝙩, 𝙣𝙤𝙣 𝙨𝙥𝙤𝙣𝙜𝙮 𝙖𝙣𝙙 𝙩𝙝𝙚 𝙘𝙖𝙠𝙚 𝙧𝙖𝙞𝙨𝙚𝙙 𝙗𝙪𝙩 𝙨𝙡𝙤𝙬𝙡𝙮 𝙨𝙞𝙣𝙠𝙚𝙙 𝙬𝙝𝙚𝙣 𝙞𝙩 𝙨𝙩𝙖𝙧𝙩𝙚𝙙 𝙘𝙤𝙤𝙡𝙞𝙣𝙜. 𝙄 𝙪𝙨𝙪𝙖𝙡𝙡𝙮 𝙛𝙖𝙘𝙚 𝙩𝙝𝙚 𝙨𝙞𝙣𝙠𝙞𝙣𝙜 𝙞𝙨𝙨𝙪. 𝙉𝙤𝙩 𝙨𝙪𝙧𝙚 𝙬𝙝𝙖𝙩’𝙨 𝙩𝙝𝙚 𝙧𝙚𝙖𝙨𝙤𝙣.. 𝙄𝙨 𝙞𝙩 𝙗𝙚𝙘𝙖𝙪𝙨𝙚 𝙄 𝙪𝙨𝙚𝙙 𝙥𝙧𝙚𝙨𝙨𝙪𝙧𝙚 𝙘𝙤𝙤𝙠𝙚𝙧 𝙤𝙧 𝙤𝙫𝙚𝙧 𝙢𝙞𝙭𝙞𝙣𝙜.. 𝙄𝙨 𝙞𝙩 𝙥𝙤𝙨𝙨𝙞𝙗𝙡𝙚 𝙩𝙤 𝙨𝙝𝙖𝙧𝙚 𝙨𝙤𝙢𝙚 𝙩𝙞𝙥𝙨.. 𝙄 𝙖𝙡𝙨𝙤 𝙬𝙤𝙪𝙡𝙙 𝙡𝙞𝙠𝙚 𝙩𝙤 𝙨𝙝𝙖𝙧𝙚 𝙥𝙞𝙘𝙨 𝙞𝙛 𝙩𝙝𝙚 𝙥𝙞𝙘 𝙨𝙤 𝙩𝙝𝙖𝙩 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙜𝙞𝙫𝙚 𝙖 𝙥𝙧𝙤𝙥𝙚𝙧 𝙨𝙪𝙜𝙜𝙚𝙨𝙩𝙞𝙤𝙣 𝙣 𝙜𝙪𝙞𝙙𝙖𝙣𝙘𝙚.
    𝙍𝙚𝙜𝙖𝙧𝙙𝙨,
    𝘼𝙣𝙟𝙖𝙡𝙞

    1. Hello Anjali, sinking is usually due to high heat and can be also due to over mixing the batter. Mix evenly but do not overdo it. You can even reduce the heat while making the cake in the cooker. So keep medium-low or low heat. The pan with the cake batter has to go immediately in the preheated cooker or preheated oven. It should not be allowed to rest. This can also cause the sinking in the center. Also tap the pan on the work surface and the sides. I hope this helps.

      1. Hi Dassana,
        Thank you for the reply.I will try again and keep you posted 🙂 . Though I’ve been facing challenges the end product is really tasty 😋
        Regards
        Anjali4 stars

  9. Dassana,
    Can you please suggest me the ingredients measurements is want to cook with only one cup all purpose flour.thank you

    1. Hi Shree, that will be difficult for me as I really lack time. You can use an online recipe proportion calculator to change all the ingredients or do it manually with mathematics. I hope this helps. Sorry about this.

  11. Hi Dasana Amit! I’m big fan of you as well as your recipes. I always wanted to bake my own whole Wheat bread and I tried your recipe and it turned out so well. Then I tried many of your dishes. Thanks for sharing your recipes.5 stars

    1. hi anita, thank you very much for this lovely feedback on whole wheat bread and other recipes you have tried. so glad to know. most welcome.

  12. Hello Mam,
    Can you help understand the contents in gm as understand it in cup measurement becomes difficult as cup sizes could vary?

    P.S – I have recently bought a weighing machine to help measure contents accurately.

    Regards
    Minakshi

    1. hello minakshi, when you measure any solid and dry ingredient in a measuring cup, it will weigh differently on the weighing machine. example 1 cup of granulated sugar weighs 200 grams whereas 1 cup of whole wheat flour weighs 120 grams. when weighing just weigh the dry ingredient directly without using any cup or bowl. if you have to use a bowl or cup, then use the tare button in the machine. the tare button will subtract the weight of the bowl or cup and then when you add the dry ingredient, the machine will only measure the weight of the ingredient.

      so either you only measure in grams or in cups. i give both in the baking recipes as some readers have cups and some have a weighing scale. in commercial kitchens and bakeries, the ingredients for baking goods are weighed and then made. there is a set proportion for the main ingredients added and this proportion can be scaled up or down. hope this helps.

  13. It turned out very well but1 hour was too much time so it was little burnt!!!!
    My fault….

    1. timing in each oven varies. no problem, next time you can bake for less time.

  14. Dear Dassana
    Thank you very much for posting well-tried and easy recipes. I tried this cake many times and it comes out a perfect recipe. God bless you always and you keep sharing happiness and love around you.

    1. thank you so much monika ????. thanks for the feedback also on the date and walnut cake recipe. wish you all the best. thanks again.

  15. Tried this recipe and the cake turned out really well. Thank you so much for the recipe. I loved the fact that it is made with whole wheat flour. I just did 1 change. Instead of 3/4 cup sugar I added 1/2 cup since the dates I used were very sweet and we like the cake to be medium sweet. I will try all your cake recipes. Have tried 2 of them already.5 stars

    1. thank you preethi for this detailed comment and lovely feedback. sugar can always be reduced if the dates are too sweet or if one prefers a less sweet cake. thanks again and i hope you enjoy baking the cake recipes from the blog.

  16. Made this into muffin ! It turned out great! Love the healthy ingredients used and the cake is also not sweet which makes it a better alternative to the other fruit cakes that are loaded with sugar !5 stars

    1. thank you for this positive review. agree with what you say. thanks for the rating too.

  17. I love all your recipes! Cannot wait to try this one.
    Can we use butter instead of oil in such recipes?
    Thanks.

    1. yes you can use butter. in this recipe, add butter to the hot milk along with coffee powder. mix very well. then add the dates. alternatively, you can add melted butter later when adding flour. you can use 1/2 cup melted butter or 125 grams solid or softened butter.

    2. Tried same steps but cake is not at all fluffy,, it is because of water? Earlier I have tried without water and have not faced such kind of issue.

      1. water has got nothing to do with the fluffiness. the fluffy texture issue would be due to the quality of baking powder or baking soda. if they are not fresh and active, it will make the cake dense. too much of mixing the batter can also make the cake dense. gluten strands form when batter is over mixed which make the cake dense.

  18. Dear Dassana,

    In the steps to make cake batter

    “Step 11: Mix with an electric beater at medium to high speed….”

    Does it have to be electric beater or will briskly mixing with wire whisk suffice?

    Thanks in advance.

    PS: I have tried your banana cake and gingerbread cake recipes… both turned out very nicely. You are doing a great job with simplifying these recipes for novice bakers like me. Also love the fact that most of your cake recipes need whole wheat flour. Thanks again!

    1. hi VS, briskly mixing will also do. it is not essential to use an electric beater.
      thank you very much. i will be adding some more baking recipes with whole wheat flour and fruits like crumble, cobbler etc.
      welcome and happy baking.

      1. Thank you for your response, Dassana 🙂 Can’t wait to try this now. Also excited about crumble recipes. If possible, please share some millet-based cake/cookie recipes. Thanks again!

        Warmest regards
        VS

        1. welcome vasudha. sure, i will be adding some millet-based cookies and cake. three are 4 baking recipes in the drafts. 2 savory and 2 sweet. the sweet ones are cobblers, but i will make a crumble recipe in few days and take pictures. i usually make whole wheat crumbles, cobblers more than cakes or cookies as they are easy to make and take less time. plus the goodness of the fruits is also there. there are recipes in the drafts, but due to lack of time, i am not able to add them. let’s see how it goes.

          thanks again and regards – dassana

  19. I tried this cake so many times and love it. its one of my favorite recipes. I love your recipes Dassana. Thank you so much, you made cooking so much easier. 🙂5 stars

    1. thank you nirmal. glad to read your comment. thanks again and welcome.

  20. Thanks dassana for your instant reply….i have baked in aluminium pan and i do baking in Morphy Richards Otg .I do bake at very low temp to start with say 120 degree celcius. And i dont open the door as well till 3/4 of baking is done..May be overmixing could be the reason will try one more time n let u know…Thank you so much…

    1. thank you mousumi for writing back. do not know bake at such a low temperature. bake at moderate temperature for 170 to 180 degrees celsius. could be the low temperature or the over mixing. i will be adding a detailed step by step post for this cake recipe in some weeks. so that will help. yes do try and let me know.

  21. Hello Dassana…
    I tried ur recp …the aroma was fabulous….i followed every thing the way it was mentioned but i don’t know why the cake remained uncooked at the base….when inserted a squier it came out clean.but after removing from the oven it got sinked…why does that happens? What i did wrong ?

    1. hello mousumi, did you bake in a metal pan or silicon or glass pan? and did you bake in an OTG or a regular oven or in a convection mode of microwave oven. when baking in a microwave oven using the convection mode, the heat comes from the top and not the bottom. when using silicon or a glass pan, the bottom part will not get cooked faster as there is no heat source at the bottom and both silicon and glass are not good conductors of heat. so when baking in a microwave oven in the convection mode it is always better to use a metal pan. do note that use metal pans only in the convection mode and not in the microwave mode.

      the sinking issue could be to over mixing of the batter. secondly, do not open the door at least till 3/4th of the cake is baked. if the door is opened many times, cool temperature from outside enters the oven and this affects the baking. thirdly, if the temperature inside the oven is too high, then it can cause the cake to sink from the center. so you can try baking at 165 to 170 degrees celsius. hope this helps.

  22. Amazing is the word!! I tried this recipe. With minor changes. Used wheat only(no maida) and I put 1/4 cup sugar instead of 3/4 cup as I was making my father in law who is diabetic. Inspite of that it turned out amazing!! The best part of it was that for the first time my cake fluffed up to double the original height!!! Everyone loved it!5 stars

    1. wow. thats great to know. thank you jasleen. so glad to read your review and thanks for the rating too. happy cooking.

  23. Hi
    Tried many of your repices and they turnout very tasty.
    And going to try date and walnut cake just wanted to know if using jaggery only then what quantity should I take.
    Please reply.

    1. thanks manasi for the feedback on the recipes you have tried. you can use 1/2 to 2/3rd cup jaggery.

  24. Hello dassana,

    This cake is awesome and I wish to try. Can u please guide me with respect to the size of baking tin used for this recipe. Also, in general, what is the most commonly used size of baking tin?

    Regards,
    Pallavi

    1. thanks. a 7 to 8.5 inches (diameter) pan works very well for most cake recipes and are commonly used. for this date cake recipe, the pan is a 5.5 inches (diameter) and 2.75-inches deep pan.

  25. Hi
    I just made this cake and it looks delicious. Actually i was interested in this recipe as it has a lot of healthy ingredients in it. Thanks a ton.5 stars

    1. thanks anna for this positive feedback and rating on the dates and walnut cake. welcome and happy baking.

    1. ashwini, ghee can be used. many home bakers use ghee while baking. though with ghee, the cake will get its aroma. also ghee won’t go well in all types of cakes. example ghee will change the flavor and taste of a vanilla cake and it may not taste good. but in a mawa cake or perhaps a chocolate cake, ghee can bring out the flavors more. so experimentation is needed.

  27. Hi,

    I don’t have blender will the cut & fold method work? Do I hv to mix till regular sugar melts?

    Also, any alternative for sugar?

    1. yes cut and fold method will work. you can even mix everything gently. yes the sugar has to dissolve. the sugar will dissolve easily. you can use banana puree or apple sauce instead of sugar. avoid using honey as it becomes toxic on getting heated. you can even use jaggery powder, coconut sugar or palm sugar or palm jaggery instead of sugar.

  28. I have bought a new OTG and had some doubts before baking this cake. Do you bake the cakes using both the coils or only single coil (top or bottom)? Should we always place the tin in the middle rack for baking cakes?

    1. shweta, mostly i use both the coils while baking and keep in the center rack. if i use a loaf pan which occupies more space, then i keep in the second last rack. using both the coils helps in even baking.

  29. I have it in the oven and it smells great……
    Looking forward to delicious bite…

  30. Thanks for the recipe .. i used only whole wheat.. also added a tbsp of brandy… the cake was loved by all…

  31. Hi Di…I have bought an OTG just before few days…this will be my first recepie in OTG…can u plz tell me which type of baking utensils can I use in OTG? I am having aluminum moulds.. should I use it or not? I want to buy loaf pan from Amazon.. should I go for it or not? Plz guide me about OTG friendly baking utensils..I will b grateful to you…

    1. samreen, i have conventional habits as far as baking pans are considered. so i usually use aluminium pans for baking. on occasions i also use glass pans which are meant for baking. but i avoid silicon or any other material and even non-stick baking pans. you can use aluminium moulds. you can buy loaf pans from amazon. check the reviews and then buy.

      1. Thanks for yet another wonderful recipe. However, I wonder why steel baking pans are difficult to find in the market. I prefer steel since aluminium is supposed to be bad for health, it leaches into the food when heated. I have managed to find one square stainless steel baking pan but beyond that, have been trying for a steel bread loaf pan but haven’t found it still.

        Thanks for the “go to website” for our cooking needs5 stars

        1. Welcome Neera and thank you. Even I have not been able to source steel pans and I have even searched them locally in shops. I think it because aluminium is cost-friendly for the manufacturers and also it is an excellent conductor of heat.

  32. Hello ma’am…
    I regularly visit your page and try your recipes.. And they always turn out great…
    I just have a doubt in this date and walnut cake…
    3/4th cup regular sugar means the normal regular using sugar or powdered sugar????5 stars

    1. thanks sampada. yes its the regular sugar. but you can use powdered sugar also.

  33. Lovely cake recipe. This is my go to recipe for date and walnut now.
    Thank you for sharing.5 stars

  34. Thanks for your recipes. I always try them and they turn out great. I look out for your recipes as they are the healthier versions and I use them to bake for my 2 year old kid. Your orange cake recipe is a hit with my kiddo. I would like to try out this dates cake, but have one question.
    Can I skip the coffee powder and cacao nibs/chocolate chips in the cake as I want to make it for my 2 yr old.4 stars

    1. thanks vilasni for the feedback and rating on orange cake as well other baking recipes. yes you can skip both coffee and cacao nibs.

  35. Thank you very much and God bless you and your famly. I always try your recipes and they come out perfect and yummy. I also tried this cake and it was just beyond belief. It got over in 1 hour and my family wants more of it. And it is unbelievable that it is eggless and so easy to make.
    I always recommend your recipes to all my friends and family. please keep up the good work. God bless you. Take care.

    1. thanks a lot sulata for this lovely feedback. glad to know. eggless cake recipes can be made in such a way that they have a good texture and taste. thanks for sharing the website with your friends and family too. warm regards and best wishes to you.

  36. Looks yum!! i want to make this for my aunt! Can i skip the maida and use only whole wheat?5 stars

    1. anjana, you can only use whole wheat flour. but add more liquids like milk and water. whole wheat flour absorbs more water than maida.

  37. 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
    Vandana5 stars

    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.

  38. 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.5 stars

  39. 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.4 stars

    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.

  40. 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 again5 stars

  41. 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.

  42. 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!5 stars

    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.

        2. Made it with whole wheat flour only. My walnuts got crushed quite a bit, nevertheless it tastes yummylicious. My son loves it! Thank you 🙂5 stars

  43. 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
    DeepikaRani5 stars

    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

  44. Amazing recipe! I baked for the first time and it came out perfect! Thank you for the wonderful recipe!5 stars

  46. 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.5 stars

    1. i do not know how curd will taste in this recipe or how will the texture be. so cannot say if curd can be used.

  49. 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.5 stars

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

  50. 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.

    1. Hemangini, can’t say. Never tried and don’t know how it will work out.

  52. 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?4 stars

    1. Welcome Divya. I don’t think so. However in a cold climate or in a cold country it may last.

  53. 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! 🙂5 stars

    1. Welcome Nandita. Thanks for your kind words and appreciation. I am touched reading this. Glad to know that recipes helped you in your baking journey.

  54. hi. it looks yummy n moist. how to modify this recipie if I want to use eggs

    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.

  55. My cake came out dense and also cracked in middle. Did I do something wrong5 stars

    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.

  56. 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.

  57. 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.

  58. 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 that5 stars

  59. 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…5 stars

    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.

  60. 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?5 stars

    1. pri, just reduce the oil. let the milk and water be in the same quantities. thanks 🙂

  61. 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

    1. probably, the oven which you are using is too hot. bake at 150 or 160 degrees celsius. usually connection ovens bake faster than regular ovens.

  62. Hi. Can’t wait to try this recipe.

    Is it one cup whole dates or 1 cup chopped dates?

  63. Hi…within a week tried again for the second time to serve guests..everyone loved it.

  64. 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.

  66. 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.

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

  69. 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.

  70. 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. 😉

  71. 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.

  72. 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.

  73. Many thanks for sharing this super receipe.. I had a query.. Will this receipe work with 100% whole wheat ?5 stars

    1. should work. you can give a try. just add more liquids to the batter as whole wheat flour absorbs more water.

  74. Hi. This cake turned out light and flavourful. Have received many compliments.5 stars

  75. Thanks for wonderful recipe.can I add flax seed to this cake recipe and at what step it should be done.5 stars

    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.

  76. Hi ,
    I have baking powder only . Does it work?? Or I need bakind soda too??
    Or do u hv any substitute??5 stars

    1. baking soda is required. baking powder cannot be substituted for baking soda. there are no substitutes for baking soda.

  77. 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.

    1. have taken your request for coffee cake in our file. just wanted to know what is banoffe pie is it banana + coffee??

  78. 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 🙂5 stars

      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.5 stars

        1. i think you can do it aparna. you can also use almond or cashew milk instead of dairy milk. thank you aparna.

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

    1. thanks bhumi. regaring your query, there is no coconut added in this eggless cake recipe. did you refer to some other recipe.

  80. 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 !5 stars

    1. welcome trupti. thanks for sharing your positive feedback. glad to know this. i will also make the cupcakes.

      1. 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.5 stars

        1. thanks trupti for sharing positive feedback and for your concern. glad to read your motivating feedback.

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

  83. Hi Amit,
    Can i use the same recipe to make chocolate coffee walnut cupcakes ?

  84. 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 hugs5 stars

    1. welcome pooja. good to know. thanks for sharing this as it will help the readers who would want to bake the cake in tandoor.

  85. 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!!5 stars

    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.

  86. 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 🙂

  88. 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?4 stars

    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.

  90. 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.

  91. 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 ! 😀4 stars

    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.

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

    1. reshma, you can add whole wheat but you will have to increase the water quantity.

  93. 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.

  94. 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.

  95. 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.4 stars

    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.

    1. after the mixing has been done, fold in the cacoa nibs. no need to coat them with flour.

  98. 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..

  99. 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.

  100. 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.

  101. 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.

  102. hello, Can you pls tell me which oil you use?
    Can we use white butter instead of Oil?

    1. use any oil which is neutral in taste and flavor, like sunflower oil or rice bran oil. you can also use white butter.

  103. 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 this5 stars

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

  104. 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.

  107. 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.

  108. 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. 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.

      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.

  109. 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.

  110. 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

    1. 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.

  112. 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.

  114. Hi Dassana,

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

  115. the cake was indeed yum 🙂 ………..very tasty…*drool* 🙂 🙂 simply the best one (Y)5 stars

  116. 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.

  117. 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

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

  119. 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 🙂

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

  122. 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.

  123. This cake looks fantastic! Will surely try the recipe sometime 🙂

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

  126. 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.

  127. 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, joyita5 stars

    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 -> navitasnaturals.com

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

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

  131. 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