date and walnut cake recipe | eggless date and walnut cake

an easy and light date walnut cake. vegan and eggless recipe.
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4.77 from 52 votes

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

date walnut cake, date walnut cake recipe

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 date and walnut 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 date walnut 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 antioxidants, 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 date and walnut 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:

date and walnut cake

Author:Dassana Amit
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes
Course:desserts
Cuisine:world
Servings (change the number to scale):1 medium size round cake
4.77 from 52 votes
dates walnut coffee cake recipe
an easy and light date walnut cake. vegan and eggless recipe.

INGREDIENTS FOR date and walnut cake

(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 date and walnut cake

making date and walnut cake batter

  • chop the dates and walnuts and keep aside.
  • line or grease a cake pan.
  • then heat the milk and switch off the flame.
  • add the coffee powder and stir.
  • add the dates. stir and allow the dates to be in the milk for some 15-20 minutes or more.
  • begin the process of sieving both the whole wheat flours and all purpose flour with salt, baking soda and baking powder.
  • now you can preheat the oven to 200 degrees C/392 F.
  • take the seived flour mixture in a large bowl.
  • add the sugar & vanilla powder and mix.
  • add the soaked dates along with the milk, 1 cup water, walnuts and oil.
  • mix with an electric beater at medium to high speed till the whole batter is uniform and mixed evenly. don't overdo the mixing.
  • fold in the cacao nibs or chocolate chips.

baking date and walnut cake

  • pour the cake batter into the prepared 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.
  • shake the cake pan from the sides.
  • place in the pre heated oven.
  • bake the date and walnut cake for 45 mins to 1 hour or until the a tooth pick inserted in the cake comes out clean.
  • serve the date and walnut cake warm with some tea or coffee.
  • the remaining cake can be kept in an air-tight box and refrigerated.

RECIPE TIPS

  • addition of coffee and cacao nibs are optional.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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247 comments/reviews

  1. 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.

  2. 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.

    • 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.

  3. 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 !

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

    • 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.

    • 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.

      • 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.

  5. 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!

    • 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.

      • 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

      • 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

  6. 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. 🙂

  7. 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…

    • 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.

  8. 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 ?

    • 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.

  9. 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!

  10. 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.

  11. 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

    • 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.

  12. 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.

    • 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.

  13. 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?

    • 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.

  14. 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?

    • 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.

  15. 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…

    • 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.

  16. 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????

  17. 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.

  18. 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.

    • 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.

  19. 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

    • 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.

  20. 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.

  21. 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.

    • 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.

  22. 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

  23. 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.

    • 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.

  24. 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!

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