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Egg Less Date and Nut Loaf Cake

MyYellowApron
This deliciously moist and spongy date and nut loaf cake can be a lovely addition to your breakfast, dessert, or afternoon snacks. Made with medjool dates and nuts, this simple egg free loaf cake recipe is a life saver when it comes to some mindful snacking!!
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine World
Servings 8

Ingredients
  

DRY INGREDIENTS

  • 2 Cups Dates chopped with pits removed (350g)
  • 1 Tbsp Baking soda
  • 1 & 1/2 Cups Sugar (400g)
  • 3 Cups All purpose flour or maida (300g)
  • 1 Cup Walnuts chopped (150g)

WET INGREDIENTS

  • 2 Cups Boiling water (450g)
  • 1/2 Cup Light olive oil
  • 1/2 Cup Buttermilk
  • 2 TSP Vanilla extract

Instructions
 

PREPARATION

  • Preheat the oven to 350 degrees F. Grease and line a 9 inch round cake tin. Keep aside.
  • Place chopped dates in a large bowl and sprinkle with baking soda. Pour boiling water over the dates and let sit until cool.

SIFT THE DRY INGREDIENTS

  • Sift the flour and salt a couple of times.

MIX THE WET INGREDIENTS

  • In the bowl mix oil and sugar for 2 minutes. You can use an electric mixer or mix it with your hands.
  • Add the buttermilk and vanilla essence.

FOLD THE DRY INGREDIENTS INTO THE WET INGREDIENTS

  • Add the sifted flour into the wet ingredients and mix gently until all is incorporated.
  • Add dates (with water) and chopped nuts and stir until blended.

BAKE THE DATES AND LOAF CAKE

  • Pour the date and nuts loaf cake batter into the greased cake pan and bake at 350 degrees for 35-45 minutes or until a toothpick inserted into the center comes out clean
Keyword cake, Date Cakes, Egg Free Cake, Olive Oil Cake