Date And Walnut Cake | Eggless, Sugar-free Cake

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.

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