Hi friends, I'm back with a tasty vegan date cake. Actually I came back from India in the last week of August itself, but did not feel like blogging all these days. The trip was mostly good except when my son fell very sick when swine flu was at peak there. Thankfully it was regular flu and he is fine now. I thought of meeting all the food bloggers in Chennai but couldn't organize it with an hectic schedule. Hope to make it at least the next time.
On a different note, ladies, do you think that your husband is not appreciative of your efforts you put in the home front? Doesn't he help you around the house? Then pack your bags immediately and fly to India (or anywhere) and stay there at least for a month and see (enjoy) the respect you get when you come back! Even the simplest thing you do will be noticed by your better half. I'm loving it!
I didn't bake much in the past 2 weeks but for the vegan chocolate cake for my mother-in-law's birthday (she came with us) and Shilpa's eggless date cake. The date cake has been in my to-bake list for quite sometime now. Somehow I didn't get a chance to bake it until recently.
We got a big pack of (Lion brand) seedless dates from India and I wanted to use it up. My son also has started going to school full time and I have to pack lunch for him. He usually eats some fruit or some healthy sweet after his lunch and dinner. So I decided to bake this cake.
Recipe
Vegan Date Cake
Ingredients
- 18 count dates
- ¾ cup soy milk
- ¾ cup white sugar
- ¼ cup oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ cup walnuts chopped
- 16 count almonds for decoration
Instructions
- Remove the seeds front he dates and soak it in warm milk overnight.
- The next day before baking grind it into a smooth paste along with the sugar adding some more water/milk if necessary.
- Preheat the oven at 350F/180C for 15 minutes. Grease well an 8x8 inch square baking pan with non stick cooking spray or line it with parchment paper. You may use a circle pan too. In a medium size bowl sift together the flour and baking soda and set aside.
- In a large bowl pour the dates paste. Mix in the oil and applesauce. Stir in the flour mixture little by little. Use a whisk to mix so that lumps won't form.
- Add the walnuts and mix well.
- Pour the batter into the prepared pan, arrange the almonds in a pattern and bake for for 35-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Transfer the pan to a wire cooling rack. Leave it for at least 10-15 minutes before you can remove the cake from the oven. Cool it completely for another 15-30 minutes before you can slice this decadent vegan date cake.
My Notes
- I wanted to try a vegan version because I was having some unsweetened soy milk at home. Sometimes soy milk (some brands) can leave an after taste. So I also added 1 teaspoon of vanilla extract which was not mentioned in the original recipe. You can also try flavoring it with cardamom powder.
- We had kept the dates in the refrigerator and it was very hard. So I soaked it in ¾th cup warm soy milk. I left it soaked for nearly 15-16 hours. Maybe that much soaking is not required but I didn't find time to bake it earlier. I blended it in my food processor with the required amount of sugar and while doing so felt that some more liquid might be necessary. So added another ¼ cup of soy milk (this is not mentioned in the original recipe).
- cup of oil is mentioned in the original recipe. Shilpa also mentions that she has tried baking the cake without oil and it turned out good as well, dense though. So I used ¼ cup vegetable oil and ¼ cup unsweetened apple sauce. Measured the oil in liquid measuring mug and the applesauce in dry measuring cup.
Taste & Texture
Nutrition
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Sasi says
Hi Madhuram,
Just dropping by to wish you and your family a very happy holidays and a joyful new year. I have been your fan for more than 10 years now. I tried this false proof recipe hundred times and again this year too. Just to let you know none of your recipes disappointed me ever when I follow the recipe as it is.
Wherever you are I wish you and yiur dear ones a happy holiday season.
Madhuram says
Thank you very much for taking the time to write, Sasi. You have made my day with your kind words. Wishing you a very happy New year!
Karen says
Hi Madhuram, during covid lockdown there is shortage of eggs and baking powder. I am so glad that I hv found your eggless date cake recipe with only baking soda and low fat. I used half all purpose and half whole wheat flour, 1/4 c oil with 1/4c yogurt. It was moist and soft even in lot fat eggless version. Tasted so yummy with the date aroma. Thanks for yr sharing of this recipe!
Madhuram says
You're very welcome, Karen.
Colette says
Hi there!
This looks delicious, any idea how long it lasts once baked? Thinking of making as a Christmas present for someone so would need to last a few days.
Thanks,
Colette
Madhuram says
At our home any cake/cupcakes don't last more than 3 days, so I'm unable to tell how long it will keep good. I guess you can freeze it though.
Dharshanie says
This is so delicious. I made it twice already. Moist and so yummy. Thanks so much for publishing this recipe.
Madhuram says
You're welcome, Dharshanie.
keely says
I could not find a cake recipe that did not use sugar at all. When I searched sugar free vegan cake recipe, they usually used maple/agave/brown rice syrup or splenda/stevia as the sweetener. I wanted to make a cake that was sweetened only with dates, so I did not use the 3/4 c sugar. I also used 1/4 c almond flour and 3/4 c flour instead of one whole cup of flour, as well as a pinch of salt. I baked it for around 32 minutes at 350F, and it surprisingly turned out very good. The only thing was that the middle of the cake was just a little too moist. I will bake it for 35 minutes next time.
Madhuram says
Wow! That's wonderful to make all these changes and get a good cake! I do have a sugar free carrot cake recipe if you are interested for the next time.
Archana says
What I can replace apple sauce with, want to bake it right away and I have all the ingredients except apple sauce, its snowing and I really don't want to go out to buy it
Madhuram says
You can use oil itself. The applesauce is used as a fat substitute. You may try yogurt too.
Surya says
I made it with mejdool dates and the cane out great. I used regular milk instead of soy milk. So I skipped the vanilla extract. The dates were soft. So I was able to blend them within 30 mins of soaking.
Thanks for the recipe!
Madhuram says
That's great, Surya.
Aarthi Chandarana says
I'm about to make this, I have a smaller variety. What is the weight of the dates required. Thanks, can't wait to make it.
Madhuram says
Sorry Aarthi, I'm unable to tell the quantity in weight/grams. I have not used that measurement so far while baking.
Saffy says
I needed to find something that was relatively easy to make for 2 vegans who always miss out on my cakes because I haven't attempted anything suitable for them.
I did use regular apple sauce from Aldi which was sweetened and may have had an effect on the overall sweetness of the cake but not in a detrimental way. I also skipped out the almonds on top. Despite having no eggs, I was surprised at the rise and it really wasn't too dense at all. Great recipe - many thanks!
Madhuram says
You're welcome Saffy.
Anshu says
It turned out really good. .thanks madhuram
Madhuram says
You're welcome Anshu.
Mariana says
This looks awesome! one question.. how necessary is the soaking of the dates the night before? I'm a spaz and will forget to leave them soaking. Or what's the minimum time I can leave them, like a couple of hours or so...? before starting to prepare it? or will it change the cake too much?
Thanks!
Madhuram says
I haven't tried it without soaking the dates or soaking it just for a couple of hours, so not able to answer the question. I guess if it's very soft dates just 1-2 hours of soaking should be fine because it will be easy to blend soft dates.
Hina says
Hey, can you give me an alternative to applesauce? And also, can we use regular cow/buffalo milk instead of soy milk? Thanks 🙂
Madhuram says
You can use oil itself or maybe equal quantity of mashed banana. Yes any milk can be used.
Bhavya says
Hi
I always make this cake , but want to know how to make it very fluffy like the ones we get from cake shop?
Madhuram says
This cake won't come fluffy because of the dates. It will be dense only Bhavya.
swetha says
Can you tell me the actual proportions of the cake you had made, because my dad likes dates cake a lot. I will try as you have done.
Madhuram says
Please check the recipe above as I have updated it.
Priyanka says
I made this cake for Rakshabandhan yesterday, for my mama... as he loves dates.. It turned out really really good! I added almonds instead of walnuts.. since I had those. And added some fresh nutmeg powder. I added half oil n half butter. It was really very moist! I am gonna make this more often. Can't thank you enough! It was delicious!! This was my first eggless cake success! I am really happy! Thanks again! Will be trying out more recipes from u! Thanks! 🙂
Madhuram says
You're welcome Priyanka.
Simply called food says
This really look great, I'm going to try it tomorrow!
Shrutika says
Do you have a recipe for an egless wholewheat date cake ?
Madhuram says
Follow the link in the recipe and you will find the recipe.
Aarti says
My Family & Friends loved this recipe of yours I did little bit of moderation though but you should really get 5 out 5. I can't find the option of rating this particular recipe so five stars from all of us too....***** 🙂
Madhuram says
Thanks Aarti.
krisha says
Hi, I was wondering what difference it makes if i use a mixer instead of a spatula, since you mention mixing all the ingredients with a wisk or spatula for most of your reciepe? By the way I tried making your eggless vanilla cake and it turned out amazing. Thank for your wonderful website.
Madhuram says
What happens with using a mixer is, sometimes we rev up the speed and this will lead to over mixing and will result in a tough cookie or a dense muffin/cake. So I usually use a mixer only for creaming butter and sugar and the rest of the mixing is done with a spatula or a whisk.
krisha says
Thank you, i'll remember that for next time. I also had another question, if the recipe says to use veg oil can I use canola oil instead or will it alter the taste drastically?
Madhuram says
You can use any neutral oil (including sunflower, safflower, grapeseed) interchangeably without affecting the taste.
divya says
Hi madhu,
I would like to know how to mix the dry and wet ingredients?
In the original recipe from aayi, it says mix the ingredients slowly by adding 1 spoon of flour at a time.
Should i do it with a spatula or can I use a hamilton hand mixer?
Please advice.
Divya.
Madhuram says
Hi Divya, I don't mix it a spoonful at a time but in 3 additions totally and the cake turns out great. Don't use a mixer though, spatula should be just fine.
Neela says
Hi Madhu,
Do you have any area for tarts? I just made eggless fig and
almond tart and I would like to share this recipe. It was
delicious.
Madhuram says
That's great to know Neela. Why don't you register with Eggless Cooking's forum and share your recipe there under the respective category.
seeta says
HI can u give me this recepi please
thanks
Madhuram says
Please check the recipe above.