Date and Walnut Cake | Eggless and Sugar-free Cake Recipe | If you want to enjoy dessert and you don’t want to eat sugar. This sugar-free date and walnut cake recipe is especially for you. This sugar-free date and walnut cake is a moist and flavorful treat perfect for those seeking a healthier dessert option.
Dates naturally sweeten the cake, reducing the need for added sugars. The walnuts add a delightful crunch and a hint of nuttiness, while the whole wheat flour provides a hearty texture.
With a subtle hint of cinnamon and a tender crumb, this cake makes a satisfying snack or a wholesome addition to any meal. Enjoy it with a cup of tea or coffee for a delightful, guilt-free indulgence.
Dessert Recipes
Here’s a simple recipe for a sugar-free date and walnut cake:
Ingredients
▪︎ 1 bowl pitted dates (7 to 10 dates)
▪︎ 50 to 80 ml hot milk
▪︎ 5 to 6 tbsp Refined oil
▪︎ 4 to 5 tbsp fresh yogurt
▪︎ 2 tsp baking powder
▪︎ 1 tsp baking soda
▪︎ a pinch of salt
▪︎ 1 and a half bowl whole wheat flour (or any flour of your choice)
▪︎ 3 tbsp cocoa powder
▪︎ ½ cup finely chopped walnuts
▪︎ 1 tsp vanilla extract
▪︎ 1 tsp ground cinnamon(optional)
▪︎ 100 ml milk
▪︎ some chocolate chips
Instructions for making Date and walnut cake
Use any medium size bowl or a medium size tea cup for measuring all the wet or dry ingredients. Here, I used a medium size bowl.
1. **Preheat Oven:**
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or a loaf pan.
2. **Prepare Dates:**
Place the pitted dates in a bowl and pour boiling milk over them. Let them soak for about 10 to 15 minutes. Once softened, mash the dates with a fork or blend them to a smooth paste.
3. **Combine Wet Ingredients:**
In a bowl, add date puree, oil, vanilla essence and curd. Mix it well.
4. **Mix Dry Ingredients:**
In a separate bowl, combine the flour, baking soda, Baking powder, cocoa powder, salt.
5. **Combine All Ingredients:**
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then add some milk in batches and make a smooth batter. The batter should not be too thick or thin in consistency.
6. **Bake:**
Pour the batter into the prepared pan and spread evenly. Top it with some chopped walnuts and chocolate chips. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool:**
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store this cake in the fridge for 3 to 4 days.
