Spices N Flavors

Healthier Wholewheat Eggless Dates and Walnut Loaf Cake

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Eggless Dates and Walnut Loaf Cake is a wholesome eggless and healthier cake that is made using Whole Wheat Flour and without adding refined sugar.

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Eggless Dates and Walnut Loaf Cake is what I call a surprise cake!!

You know why??

A. It does not have any added sugar to it, yet perfect sweetened enough for a tea time cake.
B. This Eggless Dates and Walnut Cake is super soft, even though there are no eggs in it. (obviously, thats why its termed Eggless right.. 😉 stupid me)
C. Surprisingly moist cake. all thanks to dates.
D. A crumbly and nutty cake
E. Another element of surprise is that it hardly takes any preparation time. If you exclude the soaking part then it just needs 10 mins of your active mixing time that’s it. Bake and enjoy.

So many a time I have made cookies in 15 mins but to bake a soft and moist cake with only 10 mins of prep time (exactly opposite to the Pistachio Loaf Cake that I baked sometime back) is something that I am in awe about even now.

If you are anything like me and really enjoy quick simple recipes then definitely check out my Microwave recipes on Youtube.

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Wondering how do these Eggless Dates and Walnut Loaf Cake tastes?

Like I said its a soft and moist cake with soft crumbs.

The nuts add a great crunch and texture to the otherwise soft cake.

You literally won’t be able to point out that no maida has been used in here. Plus this does not have any added refined sugar and no butter!! Well, wait… is that even a cake then?

But yes it is. A must try cake especially if you have kids at home.

I hope you will give this simple recipe a try and if you do then share your picture with me by tagging me, tweeting me or even instagram me or best share it on Youtube would love to follow your post.

Here is the detailed recipe:

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dates and walnut cake
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4.8 from 15 votes

Eggless Dates and Walnut Loaf Cake

Eggless Dates and Walnut Loaf Cake is a healthier, soft and moist cake that is perfect for your tea time bakes.
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 loaf pan
Author sushma iyer

Ingredients

  • 20-25 nos Dates pitted
  • 1 + 1/4 cups Milk
  • 1/2 cup Oil
  • 1 cup whole wheat flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/3 cup Walnuts

Instructions

  • Soak the pitted dates in milk for around 3-4 hours until it becomes soft. Blend this to a smooth paste. (Do not add any extra liquid)
  • To this dates milk paste add the oil and mix everything well.
  • Meanwhile, sieve all the dry ingredients. Remove out 1 tbsp of the sieved flour to coat the walnuts so that they do not sink while baking. Add the rest of the flour to the wet ingredients in two batches and mix.
  • Finally, add the walnuts and mix everything well.
  • Transfer it to a prepared baking loaf tin and bake at 180°C for 35-40 mins
  • Let it cool completely before slicing.
Did you make this recipe?Tag me @spicesandflavors to get featured on my FB and Insta pages

Notes:
1.This easy and simple recipe is adapted from here.
2. Make sure to use pitted dates and also chop your walnuts to bite size pieces.

Other recipes that might interest you:
1. 3 ingredient healthier chocolate pudding (again using dates)
2. Coconut Rava Cake (no eggs, no maida, no butter or oil)

Pin it for later
pin image of eggless dates and walnut loaf cake

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I hope you guys enjoyed today’s post.

I will see you soon with yet another recipe

Until then
Hugs
Sushma

Reader Interactions

Comments

  3. Raksha says

    Hi. I tried.this whole wheat dates cake recipe of yours and it was superb. Was.liked by me all those who ate this. Thank you so much. Next try is your ghee cake.

    Reply

  5. Chitra says

    5 stars
    Tried this recipe.It was awesome.If I have to double the recipe should I double the baking powder and baking soda also?

    Reply

    • sushma iyer says

      wow chitra.. that sounds so perfect.. thank you so much for taking the time out to try this and sharing your wonderful feedback with us..

      If you choose to double the recipe then you have to definitely double all the ingredients including baking powder and soda..

      Thank you

      Reply

  7. Jivika says

    Hi I tried the cake but my cake batter was much thicker than yours so I added some more milk to make it pouring consistency and the final result is my cake is cooked from the outside but still feels ease in the middle.please advice where did I go wrong I did measure the ingredients with a measuring cup n followed the receipe

    Reply

    • sushma iyer says

      Hi Jivika..

      How many dates did you add?? Also since you have added more liquid to the batter then it is advisable to bake the cake for a longer time than mentioned. Also, reduce the temperature if starts browning a lot at the time due to additional baking time or place a baking paper or foil on top of the cake to avoid the browning. And I hope you checked the cake with the help of a toothpick before removing it from the oven.

      Hope this helps dear. Thank you for reaching out

      Reply

    • sushma iyer says

      Hi Sany

      So sorry to learn this..

      1.How many dates did you use?? And when you ground it to a paste along with milk was it thicker in consistency?
      2. And how long did you bake the cake and at what temperature?

      Asking so many questions just so that we can locate what went wrong as this has been tried by many with positive feedback. Thank you

      Reply

    • sushma iyer says

      Wow Sangeetha..

      That sounds wonderful. I am so glad to learn this.. And a big thank you for trying the cake out and sharing your wonderful feedback with us.. really appreciate it.. <3

      Regards
      Sushma

      Reply

    • sushma iyer says

      Hi Sasi..

      So glad to learn this that you and your family enjoyed this cake. Thank you so much for dropping your wonderful feedback with us. It really motivates me..

      Regards
      Sushma

      Reply

  15. Sonal says

    5 stars
    Hi Sushma.
    I baked this cake today n this recipe is soooooo perfect. Cake came out as beautiful as yours. I tried so many dates n walnut cake recipes before n they also came out perfect but they need long list of ingredients. Thank u so much for such an innovative recipe.

    Reply

    • sushma iyer says

      Awww sonal..

      Thank you so much for sharing your wonderful feedback with us.. I am so glad to know that this recipe worked for you and that you and your family enjoyed it so much..

      Happy baking
      Sushma

      Reply

  16. Meenakshi says

    Hello..i would like to try this recipe of yours today..however i have coupke of doubts..
    1) 1 cup wheat flour means how much..
    2) I have lg microwave..the baking temperature and time will be same As given by you?
    3) can i use ghee instead of oil? How much should be the quantity in that case?

    Reply

    • sushma iyer says

      Hi Meenakshi..

      1. My 1 cup of wheat flour weighs out 135 gms. You can use any standardised cups as your measurement would work out just as fine.
      2. And I have never tried this cake in a microwave so won’t be able to guide you on that sorry. But if you have a convection microwave and you have baked a cake before in that then definitely you can bake this as well. And be it any recipe or any electrical equipment definitely pre-heating is needed.

      Regards
      Sushma

      Reply

    • sushma iyer says

      Hi Rajni..

      Thank you so much for taking the time out and trying the recipe..

      However the only way through which it could have tasted bitter is too much baking soda. Did you level it off before adding; I guess baking soda is the only culprit here. Could you please check the expiration date as well please?
      I recommend changing your baking soda as there are no other reason why could it taste bitter.

      Regards
      Sushma

      Reply

    • sushma iyer says

      That sounds amazing Dipti.. And loved the addition of those spices especially at this time of the year.. warm and comforting..

      Thank you for sharing your feedback with us; it would be helpful for others who are planning to try it.. <3

      Regards
      Sushma

      Reply

  21. Monika pant says

    5 stars
    Mam, thank u so much for such a wonderful cake recipe.. I made it n everyone loving it not only mah family but also my friends… Thank u sooo much…

    Reply

    • sushma iyer says

      That sounds amazing Monika.. I am so glad to learn this.. Thank you for sharing your wonderful feedback with us. so pleased that your family and friends enjoyed the cake. All the credit goes to you for making it dear..

      Regards
      Sushma

      Reply

  22. Divya says

    Thank you soo much for such healthy yumminess.. loved baking it and eating it too 😊
    Its an amazing recipe for someone like me, who’s looking for a substitute for sugar, all purpose flour and eggless..
    This is my first cake baking experience and everyone at home loved it..
    Please keep sharing such amazing heathy yummy recipes with us..

    Reply

    • sushma iyer says

      Hi Divya..

      First of all a big thanks to you for taking the time out to try this recipe and more than that sharing your wonderful feedback with us. It is indeed so kind of you to pen down so much..

      I am so glad to learn that you and your family enjoyed this simple yet tasty recipe. Will try to share more such recipes.

      Regards
      Sushma

      Reply

  23. Shachi says

    Hi! I have baked the cake twice and both times although the taste turned out great, the cake was soggy. I’m not sure what I’m doing wrong. I used 25 dates, soaked them in about 320 gm of milk for about an hour and then made a smooth paste (it came out to be slightly thicker than what is shown in your video). I then used 135 gm of wheat flour. I baked the cake for 45 mins at 180. Please help! 🙂

    Reply

    • sushma iyer says

      Hi Shachi..

      As per what you have mentioned, you are following the recipe right. By soggy do you mean the cake feels wet while tasting? If yes then may be try reducing the number of dates by one or two and try to soak it for little longer.

      Reply

  24. Lizanne D'souza says

    5 stars
    Hi Sushma, I tried the eggless dates and walnut loaf today and it was delicious. I usually prefer adding eggs as the baked goods come out tastier but this loaf was soft, moist and so tasty. I didnt have many dates so halved the recipe n yet it was so good. Someday got to make the entire loaf. I added vanilla extract for flavour and salt for taste. I did add few chocolate chips too. Overall very satisfied with the baked product. I am a home baker and love to try out new stuff as i have sweet teeth😊 I actually viewed the no knead bread as wanted to try it out but came across this loaf and went to make it today. Thanks alot for this lovely recipe!

    Reply

    • sushma iyer says

      Hi Lizanne..

      That sounds amazing. First of all thank you so much for taking the time out to try the recipe and more than that coming back to give your honest opinion. Really appreciate it. I am so pleased to learn that you loved the cake. Yes sometimes we have our own doubts on trying out eggless recipes but with the right substitutions eggless recipes also taste equally good.

      And about the add-ons that you mentioned I can imagine the texture that you might have got with it. So good to know that everything worked well together; this would be helpful to many others who would want to give this recipe a try with additional texture. Thank you for that.

      Oh and definitely give the no knead bread also a try, I am confident that you won’t be disappointed.

      Happy Baking
      Sushma

      Reply

  25. Lizanne Dsouza says

    5 stars
    Hi Sushma,

    I tried the eggless dates and walnut loaf today and it came out so delicious. I usually prefer adding eggs and it increases the taste of baked goods but today the loaf came out soft,moist and so tasty. I actually viewed your no knead bread video as I wanted to try no knead bread but seen this video and made it today. I am a home baker who loves to try new stuff as I have sweet teeth and it was recipe for apt for me as it didnt have any sugars and healthy too. Thanks alot for this lovely recipe!

    Reply

    • sushma iyer says

      Hi Shruthi..

      That’s great.. thank you for sharing your wonderful feedback with us.. so pleased to learn that this recipe worked out fine for you.. <3

      Regards
      Sushma

      Reply

    • sushma iyer says

      Hi Simran..

      The best thing to use is Olive Oil. If not that please feel free to use any oil – vegetable or canola.. even coconut oil will also work but I think that would give a nutty taste. Best thing to use is olive oil or vegetable oil. 🙂

      Reply

    • sushma iyer says

      Hi Medha..

      Thank you so much for taking the time to try the recipe out and share your wonderful feedback with us..

      As for the frosting I would not add anything as it tastes better on its own but if at all I wanted to do add some healthy frosting then may be I would just add cashew or any nut butter frosting 🙂

      Regards
      Sushma

      Reply

    • sushma iyer says

      Hi Anahita..

      I prefer to use Mejdool Dates.. do not increase the number of dates more than mentioned in the recipe because it makes the batter wet and dense..

      It is not a very sweet cake like the regular sugar cakes but perfect to go along with your evening cup of tea 🙂

      Regards
      Sushma

      Reply

  32. Radhika says

    Perfect texture ..baked this one today and it turned out so well..Thank u so much for the detailed receipe.. ..my little one enjoyed it too.

    Reply

  33. Prerna says

    Tried the recipe really liked it only one query plz answer whike eating the cake my fingers were getting very oily how to avoid it

    Reply

  34. jas says

    i tried this cake on occassionn of my daughters birthday and it became so soft and spongy and tasty. i addedd little sugar for more sweettness as per our need and baked in cooker without ring and with sand at base. nice receipe thanks enjoyed it.

    Reply

    • sushma iyer says

      Hi Jas

      That sounds amazing.. so good to know that you all enjoyed the cake.. thanks a bunch for sharing your amazing feedback with us.. totally appreciate it 😀

      Regards
      Sushma

      Reply

  35. Sarah says

    I am looking forward to baking this cake this week – will I be able to use spelt flour instead of wholewheat? Also, for my Gluten intolerant daughter, would it work well with gluten free flour ?

    Reply

    • sushma iyer says

      Hi Sarah..

      My apologies here.. but honestly, I have not had much success with gluten-free baking yet so won’t be able to guide you on the same.. Also I have not tried this recipe with any other flour so again I may not be of any help to you.. sorry about that

      Regards
      Sushma

      Reply

  36. Amy Feder says

    5 stars
    I wanted to make this gluten free so I switched the flour to sorghum flour, it came out delicious! But the texture was super crumbly and falling apart. Any idea about how many eggs I can add to keep the cake together?

    Reply

    • sushma iyer says

      Ohh wow.. thank you for sharing your experience Amy.. sounds great..

      I have never tried this cake with eggs but looking at it I think 1 or 2 eggs should be sufficient; that’s an experiment now!!

      Regards
      Sushma

      Reply

  38. Kalyani says

    Hi Sushma,

    Thanks for a such a simple and healthy recipe.
    My cake came out very moist and tasty and everyone loved it!!

    But only issue is all my cakes get burnt on the top. Is it because of my OTG setting? I usually put the recommended setting of both the rods on . But for this cake for first 15 mins i have heated both the rods and then turned off the top rod and still there was a burnt layer of cake on top

    Any suggestions on how to overcome this

    Reply

    • sushma iyer says

      Hi Kalyani..

      Thank you for trying the cake out.. And it is so unfortunate to learn this.. so frustrating when this happens again and again.. I definitely think it would be the OTG fault but I am not in a position to solve your query dear as I have never baked in India so not aware of the different oven settings available there. Sorry about that

      Regards
      Sushma

      Reply

  39. Sangeetha says

    5 stars
    This recipe is definitely a keeper one. Baked this so many times and it turns out super soft and delicious. Thanks for sharing a healthy recipe.

    Reply

  40. Navrit Bhullar says

    I tried this recipe with the following addition:
    1. Seived the dry ingredients twice (because I feel wheat flour when sieved more becomes less dense)
    2. Added 3-4 spoons of jaggery as my family has a sweeter tooth 🙂
    3. Sprinkled whole sugar on the top before putting the loaf pan in to bake

    It turned out scrumptious !!! Thankyou so much for this amazing recipe. Lots of love!

    Reply

    • sushma iyer says

      Hi Navrit..

      awesome that sounds great.. I am so glad that you were able to tweak the recipe to suit your family needs. that is so kind of you to share your feedback with us.. really appreciate the time taken by you.

      Thank you
      Regards
      Sushma

      Reply

  41. Prerna says

    Hi I have tried this recipe a number of times at times it comes out perfect at times it doesn’t its very sticky in center a little dense and takes just the double time to bake I’m guessing its the dates could you please guide let me the weight for the dates as in grams because the dates sizes differ sometimes due to which the same amount of dates gives different results please help

    Reply

    • sushma iyer says

      Hi Prerna.. I understand your point.. I will try this recipe soon and update it in gms.. Cannot promise immediately as I am expecting my second child anytime now.. so probably after a while, I will try and update the post. Apologies for the same.

      Regards
      Sushma

      Reply

  42. Minoo says

    Hi, will be trying this out soon as it looks delicious and healthy to boot. However, can I sub regular milk with homemade almond milk?

    Reply

  44. Roshni says

    5 stars
    Hi
    The middle portion was not baked properly even after 40 mins. The cake was puffed up, so we took it out. But the middle was still soggy and wet. Where do you I went wrong? Kindly advice.

    Best regards

    Reply

    • sushma iyer says

      Hi Roshni.. always check with a skewer if it comes out clean you are good to go.. I might have happened that your dates were juicy and moist so the batter remained wet and hence would need little longer baking time

      Hope this helps
      Regards
      Sushma

      Reply

    • sushma iyer says

      Hi Monika.. You can try.. I have never tried it personally but I think it should work.. Around 45-50 mins is the standard time in the cooker then you have to keep checking after every 5 mins.

      Reply

  47. Naina says

    Hi…ur cake looks delicious…I have tried ur loaf bread so many times it comes out fabulous everytime.. thank you. One question I have regarding this cake..I’ve measuring cup of 200 ml…so shd i take 250 ml to soak dates n 135 gm of flour or use the 200 ml size for milk and flour…even I’ve the regular bread pan 9 x 4 inches…shd i bake in that or what size of a square tin is advisable…pls help

    Thank u

    Reply

    • sushma iyer says

      Hi Naina.. so glad to know that you guys are loving the loaf bread recipe. As for this recipe the standard pyrex measuring cup is 250ml so please use that quantity for milk and for flour 1 cup is 120 gms so calculate accordingly 🙂 and 9×4 baking pan should work 🙂

      Reply

  48. Aparna says

    5 stars
    Superb. I added a bit of vanilla essence and a generous amount of dryfruits. Turned out awessome.
    Thanks for a wonderful recipe!!!?

    Reply

    • sushma iyer says

      Hi Aparna..

      That is wonderful.. Thank you for sharing your feedback with us.. appreciate it.. glad to learn that the additions worked out 😀

      Regards
      Sushma

      Reply

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