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Eggless Dates Cake (No eggs no butter cake)

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When few of blogger friends asked to post any sweet for the good news of mittu clearing the interview(these days even prekg admissions are like getting a seat in college), I readily agreed to give a cake treat as I had that already in my drafts 🙂 Here is a visual treat to share my happiness with all of you !! And thanks to all who had wished her good luck!

Eggless Dates Cake Recipe

When I entered the blogging world and saw so many baking recipes, dates cake was the first that I baked even before I owned an oven. Yes I baked it in ammas stove top oven. After I got my oven, dates cake was one of the first few cakes that I baked. So dates cake has always a special place in my baking experience.I baked this cake few months ago to share it with my office collegues and with no doubt I was back with appreciations and a request to bring it again 🙂

Eggless Dates Cake Recipe
Eggless Dates Cake Recipe – Ingredients
Recipe Source : Aayis Recipes

  • Maida – 1 cup (135 gms)
  • Dates – 18 (I used brown dates, black dates can also be used)
  • Milk – 3/4 cup (185 ml)
  • Granulated Sugar – 3/4 cup (165 gms)
  • Oil – 1/2 cup (125 ml)
  • Baking Soda – 1 tsp
  • Nuts – 1 tbsp chopped (I used walnuts)
NOTE : I halved the recipe and baked it in a 4X4 inch cake pan
Eggless Dates Cake RecipeMethod:

1. Soak dates with little milk and set aside to make it soft(If its black dates no need to soak).In a mixing bowl, add sugar, milk and oil, stir until sugar completey dissolves. Keep aside. .Sieve maida with baking soda twice so that baking soda is evenly distributed and keep aside.
Eggless Dates Cake Recipe - Step1
2. Grind the dates to a fine paste. Add the dates paste to milk sugar mixture and mix well. Now add maida and mix well so the flour blends well with the dates mixture.
Eggless Dates Cake Recipe - Step2


3. Add the chopped walnuts and give a quick stir. Preheat oven at 350 F(176 deg C) for 10mins. Meanwhile grease the pan with oil and little flour then add the prepared batter.

Eggless Dates Cake Recipe - Step3

4. Bake the cake at 176 deg C for 35-40mins(Check after 30mins then proceed accordingly). Check by inserting a knife or fork at the center of the cake, if it comes out clean then your cake is done. Cool down the cake completely on a wirerack and then cut into slices. Enjoy the cake!!
Eggless Dates Cake Recipe - Step4
The cake is slightly moist , very soft and yummy. The dates flavour in cakes is the best I would say. Hubby who doesnt like dates love this cake too. Have I tempted you enough to try this cake? 😉

Pressure cooker method given by Poonkuzhali(a reader of Shamis Passions):

  1. Take a 7.5 litre pressure cooker and fill about 1 1/2 inch with sand.
  2. Place the cooker plate above the sand. Remove the gasket and close the cooker and heat it in high flame for 10 mins
  3. Pour the prepared batter in the greased and floured cooker container and gently place it over the plate inside the cooker.
  4. Close the lid and dont put the whistle.First keep the flame in high for 5 mins.
  5. After that simmer the flame to lowest possible and check after 40 mins.It took exactly 45 mins for me.

Eggless Dates Cake Recipe
My Notes:
  • Brown dates are little harder so soaking them is a must, but black dates need no soaking. Grinding the dates paste coarse is also ok – it depends on how you like your dates in your cake).
  • If you want a low fat version then add only 1/4 cup oil and add 2 tbsp extra milk.
  • The color of the cake purely depends on the dates used. I have used brown dates here if you use balck dates the cake will be on a darker side.
  • If the recipe calls for baking soda or baking powder , sieve it atleast twice with the flour so that the distribution is even.
  • This time I didnt lay a butter paper just greased it with little oil and flour. The cake came out clean.

Eggless Dates Cake Recipe



Reader Interactions

Comments

  16. Robert Fisner says

    December 28, 2011 at 4:51 am

    You need to pass an interview to get into preschool in India now? LOL. Anyway congrats to your little one.
    That is a gorgeous cake and I know how good this one tastes. It is a regular one in my home too.

    Reply

  36. Raji says

    December 28, 2011 at 11:16 am

    Congrats..I know getting admission in a good school is far more difficult than clearing even the toughest entrance exams 🙂

    And the cake looks perfect to celebrate the occasion. I too have made this cake before but ended up in a super good tasting but sticky cake. Time to try this again.

    Reply

  56. mimi says

    December 28, 2011 at 10:28 pm

    This date cake looks lovely. I think it's the perfect treat for New Year's dinner. I love dates, they are so sweet. I can never eat too many without feeling like my teeth will rot. Thanks for sharing this recipe. Is there any glaze for it?

    Have a happy new year??

    Reply

  70. Kalpana Sareesh says

    December 29, 2011 at 7:00 am

    Sharmi this is super n must try.. i did make ur moist chocolate cake and black forest trifle it came out so so awesome.. but see before i could click them all went into tummies.. my hubbies frnds had come home n they loved it so much n they took some leftovers to thr families too. will be posting it next time i make them.. n see all these credit def goes to u .. i was always worried if i would succeed in baking but ur pics n recipes gave me confidence.. n esp they r eggless ..thanks a ton .. love n hugs to u dear..

    Reply

  84. Anonymous says

    January 2, 2012 at 7:16 am

    Hi.. Happy new yr … i want to make this cake in microwave its trio convention so plz let me know the procedure for the same. thanks Lakshmi

    Reply

  86. Sharmilee! :) says

    January 2, 2012 at 7:18 am

    @Anonymous : Yes if its microwave with convection mode then yes you can follow the same and procedure to bake this cake. Be careful in the timing alone as it varies for each oven.

    Reply

  88. Mitha says

    February 13, 2012 at 7:44 am

    hi sharmi i tried this cake yesterday. turned out so yummy.thanks a lot for this recipe .
    by the way the edges of my cake turned very crisp and hard. what could be the reasons. i baked it in a square pan.
    everytime i bake my cakes, the sides turn so hard and crisp and I have to cut the edges off.

    Reply

    • Sharmilee! :) says

      February 13, 2012 at 7:48 am

      Oh thats great to hear mitha..But I am not sure why your cake turns crispy at the ends alone…depends on oven or temperature setting I guess..Sorry couldnt help u in this regard

      Reply

  90. Anonymous says

    March 10, 2012 at 2:58 pm

    Thanks Sharmilee, I tried this and it came out very nice. But pls clarify 2 things: does the 3/4 cup milk include the milk reqd for soaking the dates? I felt the batter was a little dry, so added another 1/4 cup milk. Secondly, when I tested in 20 mins itself, the knife came out clean, so I took out the cake. I felt the middle portion was a little underdone with a lighter colour, though no one else felt so and the cake was finished in minutes. Thanks in advance for your clarifications.

    Reply

  92. Sharmilee! :) says

    March 10, 2012 at 5:02 pm

    @Anonymous : Yes the 3/4 cup is inclusive of the dates soaking….And timing sure differs from oven to oven but I feel 20mins is too early and that might be the reason for the middle portion a bit uncooked.

    Reply

  94. Indu says

    March 26, 2012 at 6:55 pm

    Hi!

    Am sure gonna try this cake..before that wanted to ask if 180degrees s alright?guess my oven does nt have 176 or probably i dint know how to set it??i hv a new convection oven..the new ones comin now a days should hv this option of adjustin temp between whole nos right?

    Reply

  104. Megha says

    July 8, 2012 at 3:38 am

    Tried it today and taste and texture were really good. Thanks a lot Sharmi.. But the cake broke off as I took it off the cake pan… can you pl suggest where I might have gone wrong!

    Reply

  108. sree says

    August 1, 2012 at 9:03 am

    hi sharmi.. tried the cake now.. woww.. looking good, it came out with good texture. this is for my hubby's birthday. a surprise cake for him. loads of thanks. i fell in love with ur cake recipes. thank u so muchh.

    Reply

  112. Kalyani Chandar says

    September 17, 2012 at 12:46 am

    Hello Sharmi. Me along with my mom-in-law tried this recipe and it turned out awesome and stayed so soft even after 2 days. This is a great recipe without egg and butter making it very light. We just did a small variation of adding 1/2 teaspoon of vanilla extract as well.
    Thank you so much for sharing.

    Reply

  122. Shipra Chaudhri says

    October 29, 2012 at 11:22 am

    hi sharmi!
    as with u, this cake will always be special to me as it was my first bake too when i was about 16 years old! yummy cake, increased my love for baking 🙂
    can u plz suggest what type of icing can go with this cake? normal vanilla icing or some other? i tried to google it but cudnt find a satisfactory answer… 🙁

    Reply

  128. sharikahline says

    December 5, 2012 at 12:56 am

    Found your recipe just last week and I tried them immediately. It turned out to be a hit! My cake turned out much darker brown that yours, I am guessing it's because of the dates I used.

    Thanks for sharing!

    Reply

  130. Amruta says

    December 30, 2012 at 8:02 am

    hello Sharmilee,

    I tried out this recipe today, it came out very nice. kids and hubby enjoyed it. It is the first time my cake has come out so moist. thanks for the recipe

    thanks
    – amruta

    Reply

  138. sujatha umesh says

    March 3, 2013 at 10:50 am

    hello sharmi….i tried out this cake today….used refined oil itself…it came out super….thanks for posting this simple cake without eggs…..ur blog is a great encouragement for people like me who do not use eggs but simply luv baking…..thanks so much….:) 🙂 🙂

    Reply

  144. faaby says

    September 26, 2013 at 7:59 am

    hi sharmee
    this seems yum n healthy too 🙂
    wud love to try it….gotta doubt…is it okay in here to use baking powder instead f baking soda???
    hopin to hear from u soon….i crave making it 🙂

    Reply

  146. tom alberti says

    November 25, 2013 at 10:01 am

    Hello Sharmee.
    All your recipes look SOOO GOOD!
    Is it possible for you to name ingredients by their latin/western names as well and maybe add an option for a common ingredient as a substitute?
    It's quite difficult to find those exotic ingredients in the place where I live.
    I LOVE indian cooking, yet not that familiar with the language..
    Maybe you can create in your site an "Indian Ingredients Dictionary" page, with Latin names and common substitutions.
    That could be great for all Indian Cuisine fans.
    Thanks a lot.
    Tom [Israel]

    Reply

  156. JeyKayTee says

    February 18, 2014 at 6:58 am

    Hi sharmi !! I tried your recipe and the cake came out well except that there was a huge crack in the centre. What could have gone wrong ?? I tried your low fat version by reducing the oil and increasing the milk . FYI I baked it in a round pan. Do you think that was the reason ??

    Reply

    • SHARMILEE J says

      February 24, 2014 at 12:48 pm

      I have had cracks in the middle too(in other cakes though not for dates cake) but as far as the cake is baked inside with the correct texture then you need not worry……Usually cakes crack when it is a bit dry so you can adjust the liquid ingredients accordingly……Hope this helps!!

      Reply

  160. ilearner says

    November 10, 2014 at 10:10 am

    When checked the cake using knife , it came out clean but it was moist inside also the cake got cracked in the middle.taste was good but inside was moist.

    Pls reply how can I overcome this?because I am going to make it again today to get it right.

    Pls clarify…

    Reply

  166. appy says

    February 3, 2015 at 10:59 pm

    Hello sharmii… i made dis cake 2 times it was very soft n yummy my family loved it… bt in my oven i baked at same temp as u mentioned in recipe bt my top part n edges of the cake cookd faster n finally it gives burnt smell n hard in only edges of the cake …in that case can i reduce the temp of the oven …if yes then at what temp… because tomrrw i want to bake again …plz help me on this n i hope u will…

    .thank u

    Reply

  170. Mekala says

    March 3, 2015 at 7:42 am

    Thank you for this wonderful recipe. My grand daughter relished it. She's a toddler and I am happy I gave her something nutritious and safe.

    Reply

  172. Jogie Sankar says

    August 16, 2015 at 6:40 pm

    Hi sharmi dha cake came out well….but dha smell of dha cake s nt prefered by my family dha feel it awkward…bt dey love dha taste…can i add vanilla essence to get rid of dha smell

    Reply

  180. sucheta dalvi says

    November 23, 2015 at 7:01 am

    Dear Sharmi, I participated in the Veg Cake making competition in my colony, and used this recipe, since it being a competition I could not taste the the cake myself, but the taste and texture, sponginess of the cake was perfect as said by judges and the kids and their mothers liked it very much and finished it all after the judges were gone, this was the biggest prize to me though I didn't win any prize. Thank you very much for this recipe.

    Reply

  186. Susmitha C.G says

    August 15, 2016 at 5:48 am

    Thanks a lot for the recipe, my first baked cake turned out well, should we use any butter paper on top for even cooking as mine didn't cook completely at the bottom even after the upper 3/4 was well cooked. Thanks again for the recipe as it was really tasty.

    Reply

  190. Anuradha says

    May 12, 2017 at 1:33 pm

    Hi Sharmilee,
    Fantastic recipe. The cake came out absolutely super soft & moist. Thanks a lot for the recipe. Totally loved it.
    This is the first time I’m making cake recipes from your site. I have tried a lot of your north indian graves. They come out very well each time.

    Reply

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