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.
If you tried this Vegan Date Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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
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.
Dionne says
Thanks for your response, Madhuram--and thanks Shilpa for sharing this great recipe!
Dionne says
Hello Madhu,
As a vegan, it is so difficult for me to find really great recipes for dishes that lack either a bland or gritty
taste, but that are fully tummylishous goodness instead. Well, today that ended for me.
I spent at least a week trying to find good recipes and came upon this site. Long story short,
I tried this Date Cake. However, I did not have dates so I used apricots. I was a bit nervous
as the recipe called for dates.I did let the cake cook for over 60 minutes--65 to be exact. Result?
It was a winner! It was moist and sooooo delicious. My husband and my daughter loved it!
(My daughter helped with measuring out and mixing the ingredients--so kudos to her!).
I let the cake cool for about two or so hours. Then decorated with the cashew nuts and cut the cake
in little squares. My daughter was delighted that the cake looked "...just like the one online!"
So, from the heart of a vegan who has been disappointedso many times with recipes that just
did not work, a heartfelt "Thank You." (The rest of the cake is carefully wrapped in plastic wrap,
and will probably be done by tomorrow!)
Happy New Year!
Madhuram says
Thank you very much for the detailed feedback Dionne. Its great to know that this recipe works out great with apricots as well. We all owe it to Shilpa for this wonderful recipe.
Gayathri says
Hi Madhu,
Tried out this cake with some dry dates that I had got from some asian store long back. I added brown sugar instead of white and added 2 table spoons of milk to get the batter to the right consistency. The cake was done in about 29 minutes.
The cake turned out yummy and soft. I'm so glad that I was able to use those dry dates which I would have thrown away otherwise. We all loved it....
You're welcome Gayathri. Thanks to Shilpa for this amazing recipe. Also you don't need to throw away dried dates. You can saok a couple of it in hot milk for 15-20 minutes and blend it in a blender either with plain milk or any other fruit like frozen bananas, apples for a healthy milkshake without added sugar.
MALAR says
😉
HI. tried your date cake because it was inviting although i hate dates. used 1 1/2 cup sugar and replaced oil with melted butter + carotino oil and used evaporated milk.even decorated with almond flakes.. turned out superbly. although no date lover the texture was good and it tasted better th next day. waiting to get mom's opinion . she is date lover. anyhow kudos to shilpa n u for baking an eye pleasing cake...
Didn't I tell you Malar! That date cake recipe is such an amazing one. It yields well even though with a lot of changes.
Gayathri says
Hi Madhuram,
I stumbled upon your blog 2 days back when I was searching for eggless baking. This cake looks so tempting and I desperately want to try it..Do you think this would come out in a Microwave oven? Thanks.
I'm sorry Gayathri I don't have experience in baking in a microwave oven. Maybe this link will help you. http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/
MALAR says
😉 😎
This cake looks so inviting that I m going to bake it first thing tomorrow. I dont even like dates, so credit should go to
you for baking such an eye pleasing cake .... hope my cake turns as well as yours.
Malar, I'm sure you wouldn't be disappointed. I have tried it so many times and it actually doesn't taste anything like dates.
vrinda joshi says
hi,
this website is very good. nice learning for young chef.
Meena says
Hi Madhu, this is meena here again - thanks for your prompt response- I did double all the ing in the date care as reqd.
You are bang on it did take me 55 min. I got such encouraging responses from my friends here with the cake, I have baked it more than a few time already. Some of the local aussie girls here think its the best cake that they have ever had, and now that stunned me.
All credit goes to you and I cant thank you enough for this recipe.I am sure you will find me a reg user of this blog .If there is any recipe I could share with you I would be more than happy. I do have an interesting recipe of an eggless butterless recipe of something like a trail bar. Terribly healthy and tastes a lot like a nougat bar.
From one chennaite to another.
You're welcome Meena. Actually the credit for the cake goes to Shilpa. Please do feel free to share any eggless baking recipes in the forum. Register for free and start sharing your recipes. I would love to try the bars recipe you are mentioning.
Meena says
Hi, I was browsing around and found your blog- your date cake recipe rules. I did have a few problems I am hoping you might be able to tell me what I did wrong. Well to begin with I used one and half times the quantity you have specified in the recipe- the cooking time was longer- MUCH longer - I was so unsure I had to pull check a few times, by the time the cake cooked it was almost an hour and the worst was the top burnt a bit and the sides got a bit hard. It wasnt as moist after baking to ensure it was cooked - and when I did slice it up many hours later - it didnt cut clean there was some bits that stuck to the cake plate. despite all of this I have been dubbed the queen of egless cake- Thanks to you.
Hi Meena, unlike cooking doubling/halving a baking recipe does not always give perfect results. Some recipes work out fine without any problem but most of the baking recipes have to be perfected on a trial and error basis only when playing with the measurements. The use of leaveners like baking powder and soda alters the chemical reactions and simply can't be doubled or halved. You have mentioned that you changed the measurements in the original recipe, did you also change the size of the pan? That also has to be changed accordingly and that also affects the baking time. Did you also increase the quantity of dates and other ingredients proportionately? In that case, I'm guessing the cake would be done around 55 minutes. Actually for this particular cake I was able to tell that the cake was done just with the smell of it. You start to get the burnt smell even if it is left a little bit longer.
Sandya says
I have been a long time lurker, though posting for the first time. I made your date cake a couple of time in the past-came out very tasty, just a bit dense. I used 1/2 cup fat free yogurt in place of oil/apple sauce every time. I also used a lot of nuts and some sweetened coconut flakes (once). This morning I used the same recipe and baked muffins-They are the best ever,beautiful, golden brown, good rise, and smooth dome (I've had trouble with the rise/shape in the past). I am so happy, so I thought I'll let you know.
Sandya, the credit goes to Shilpa for this wonderful recipe. I would have thought that using yogurt would have given a light instead of a dense cake.