date and walnut cake recipe | eggless date and walnut cake

an easy and light date walnut cake. vegan and eggless recipe.
4.84 from 43 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

4.84 from 43 votes
Prep Time:30 mins
Cook Time:50 mins
Total Time:1 hr 20 mins
an easy and light date walnut cake. vegan and eggless recipe.
dates walnut coffee cake recipe
Servings:1 medium size round cake

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.


  • 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 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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233 comments/reviews

  1. 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.

  2. 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.

  3. 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, 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.

  4. 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. 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.

  6. 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

  7. 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.

  8. 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!

  9. 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

    • 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

  10. 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.

  11. 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 & friends simply loved it.

  12. 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 ?

    • 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.

  13. 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?