This easy Eggless Cake with the flavor of Dates and Walnuts is quick, easy and just out of this world. This recipe was submitted by Annam Arunachalam and we know that during the holiday season it’s just great to have another wonderful cake recipe. Enjoy and Happy Holidays!
Prep Time: 10 minutes
Cook Time: 40 minutes
Dates – 20 (5oz or 150g)
Water – approx 1/2 cup, for soaking
Walnuts – 1/4 cup (30 g), chopped
Sweetened Condensed Milk – 14oz can (396g)
Unsalted Butter – 1 stick (4oz or 113g)
Baking Soda – 1 1/2 tsp
Baking Powder – 1 tsp
All-purpose Flour – 1 1/4 cups (183 g)
If you would like to use eggs, just add one egg and reduce the amounts to 1 tsp of baking soda and 1/2 tsp of baking powder.
1. Soak the Dates in warm water for about 30 minutes just to soften them.
2. Sift the All Purpose Flour along with the Baking Powder and the Baking Soda.
3. Press down on any lumps.
4. Make a paste of the Dates using as little water as possible either in a blender or a food processor.
5. Melt the butter so it is soft and mix it to the dry ingredients (flour, baking soda & baking powder).
6. Mix in the Dates paste and the Sweetened Condensed Milk. Mix well.
7. Fold in the Walnuts as well.
8. Spray/Grease a baking pan and pour the batter into it.
9. Bake in a pre-heated oven (180 degrees C/350 degrees F) for 40 minutes in the center of the oven.
10. Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
11. Loosen the edges and flip the cake onto a cooling rack.
12. Serve hot or cold.
1. Replace the dates with fruit – pineapples (sounds good)!
2. If you are planning to frost the cake, allow it to cool all the way thru.
3. If the oven door is open in-between according to the temperature some oven will need 50min to bake.
4. If too much water is added to dates while grinding, the cake tends to sink.
319 thoughts on “Eggless Dates and Walnut Cake”
Whenever I try this cake, the middle part doesnt get baked and on the top its gets overbaked if I keep for 40 mins. Since I dont want to burn the outer part I will have to remove but its always unbaked inside. Please suggest what i am doing wrong.
Hi Hetal and Anuja,
I want thank you both for making cooking creative and pleasure for many of us. Keep up the good work. I was so happy to see you both back together.
I was wondering if you have any idea which frosting will taste good on this date walnut cake. I am planning to make this cake for my son’s upcoming birthday in layers and frosting. I think vanilla icing will taste good but want to get both of yours opinion.
Looking forward for your reply.
Thank you so much for your love and support, it is greatly appreciated.
Vanilla sounds great! It’s subtle enough to hold its own and not take away from the dates and walnut flavors.
Happy Birthday to your son!
This cake is a favorite in my home. We don’t eat sugar… so I healthified the cake by making the following substitutions:
Substitute atta for all purpose flour
Substitute evaporated milk for sweetened condensed milk
Substitute 30 dates for 20 dates.
Comes out lovely.
That sounds delicious! Thanks for sharing your tips with us and other viewers.
Hi Hetal and Anuja,
Can I use whole wheat flour instead of all purpose flour?
Hi TTS Shah,
We are sure you can but not sure about the measurements and the cooking times. Let us know if you experiment, we are sure it would help the other viewers as well.
thanks Hetal and Anuja for this yummy recipe..i made this today for the oscar party with family it came out very good..thnaks again..
hi how much is 1 stick of butter in tbsp.
I am new to the website ….finding something new for my son…..who is fond of cake and 9 yrs ….and I got it….Ã¼ thanks …..I m making all cakes in cooler or handwa pan…going to purchase microwave this new year ….what should I keep in mind when purchasing …..waiting for reply …..thanks again …
If you want to bake cakes, it is better to buy a oven or a OTG or a microwave with bake features.
We would suggest you buy a good brand and that’s it 🙂
Sry its Anuja. Typing error..:-)
No worries Nidhi 🙂
Hello hetal & Abuja
Today is my mother in law’s birthday. I tried dates walnut cake. Its an awesome cake. It came out perfect , no sinking in the middle. After reading all comments I was little bit afraid , so I added 1tbsp of flax seeds also in the batter to prevent sinking. It came out perfect and tastes really too good. I baked cake in microwave oven on convection mode at 160â€¢c. It took almost 1 hr in my microwave. But result is mouth melting cake. 🙂
Thanks for the wonderful recipe.
That is wonderful to know and glad the cake came out well.
Happy Birthday to your MIL 🙂
this is an amazing recipe. I have made it so many times and every time its a hit! no matter who they love the cake. This year i was planning on gifting this to my co workers for the holidays, so planning on making them in small loaf pans. does the cooking time and temp change? please give suggestions!
Yes, it does. We suggest you try one out and then do the rest.
Gifting cakes is a great idea 🙂 Happy Holidays1
Yes, it does. We suggest you try one out and then do the rest.
Gifting cakes is a great idea 🙂 Happy Holidays!
Yes, it will. We suggest you try one and then bake the rest. It all depends on the size of the pan and the strength of the oven.
Gifting the cakes is a great idea 🙂
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Hello Hetal and Anuja,
I tried this cake 2-3 times and it was just yummy!!! The sweetened condensed milk adds a great flavor to this recipe.
Thank you again. Can you please tell what other fruits/dry fruits work best for this recipe?
You could use dried apricots, raisins or even prunes (for a fiber punch) :)…really, any dried fruit that still has some moisture in it.
Hi Hetal and Anuja,
I tried this recipe 2-3 times and the cake was just yummy!!! The sweetened condensed milk really adds a great flavor to this recipe.
Can you please tell me what other fruits/dry fruits work best for this recipe?
Hello there. nice recipes. luv them all. I tried this recipe and it came out well. thnx a lot. have blogged about it too. http://soumya-sandeep.blogspot.in/2013/07/eggless-dates-cake.html
Thanks so much Soumya! Glad you enjoyed it!
As the admin of this site is working, no doubt very quickly it will be well-known, due to its quality contents.
Is it possible to use something than condensed milk please.
It is the cow milk the problem for me actually.
Thanks a lot for your answer.
I tried this cake with fresh pineapple. It came out very nice. I just blended almost 20 pineapple cubes and added that to the flour slowly just to make sure I won’t make it watery. I am new to baking, making this cake gave me confidence that I can also bake :).. Thanks to Hetal and Anuja.
That sounds yummy! Thanks for the feedback and sharing your idea.
The great thing is that they are ready to go, unlike a full sized
cake, which needs to be cut into all the pieces.
Generally, these folks were thought to be a tiny baked cake seems as being a little serving of your bigger size cake.
Even though the flavors of the first cupcake frostings were limited
to chocolate and vanilla, these treats continued to become baked favorites.
Hi Hetal/Anuja. You guys do a really good job. I was looking for a substitute for butter as I have cholesterol problem. Do you have any idea?
People these days are raving about the health benefits of coconut oil. You could try that.
Hi Hetal & Anuja,
You have a super cool website and its my ‘go to’ site when am in a mood to try something new 🙂 I have been wanting to try this cake for long but never got around to it until now. Just one quick question though; if I want to add an egg, at which point should I do it?
Thanks & cheers,
You can mix the egg into the wet ingredients (dates and condensed milk).
Hi heralds and Anuja ,I did slight changes to make the cake without sinking …..I did not soak the dates in warm water instead I boiled the dates till the dates came soft and there was not much water left ,then after half cooled ,I made a paste in the food processor adding butter directly from fridge ,and then after a round I added milk maid and switching off my processor I added my maida with baking soda and powder.poured in an aluminium foiled boxes and I kept in conventional 4 in my Panasonic microwave inverter oven mine is 42lit for 30 min the cake came perfect without sinking .i think sinking part may b due to excess water adding while grinding .
Thanks so much for the feedback Annam.
Thank you Annam. I just missed your comment and now I saw it. Wanted to know if this can be done in Microwave oven. Did you keep aluminium foiled boxes in microwave and baked the cake? how? can we keep metallic substance inside? Once i put the ghee bottle inside to heat it slightly, without noticing the foil remains on top. within few seconds it started burning. So I was under the idea that its not a safe method to do..
Hey Anuja & Hetal
Thanks for a wonderful recipe. I just tried it yesterday. It took me much less than half hour. We are finding it hard to take our hands off the cake. 🙂
Thanks for the feedback Gowri! Glad you enjoyed the cake. Yes, many times, different ovens heat differently.
I read most comments to see if there is anything about baking this in microwave oven. I didnt see any. Can you help?
Thank you for sharing this receipy. It works just perfect.
I tried it yesterday & the cake was moist & spongy.
Can i make cupcakes or muffins with the same recipe ? If yes then how long I need to bake and what temperature ? How many cupcakes can be made with the same batter ?
We have not made muffins with this recipe so are not sure how many it will make or the exact baking time. You can bake it at the same temperature but the time will definitely be reduced. I would start at about 25 minutes and then keep a close eye on them.
I don’t recall how many times I’ve tried this cake. Every time it turns out just perfect. I love this recipe. It has become my favourite cake. Thanks Hetal & Anuja for the recipe.
Hi Hetal & Anuja
This looks lovely.. However, can you please let me know if I can use a Self rising flour instead of all purpose flour..and in case I do so, should i then avoid baking powder and baking soda??
I also have the same question. Can I use self raising flour instead of all purpose flour and skip baking powder and baking soda?
Just FYI, self rising flour has a ratio of 1 tsp of baking powder to 1 cup all-purpose flour, plus 1/4 tsp of salt. If you want to use self rising flour in this recipe, you can skip the baking powder, but you would still have to add the baking soda, because it is above and beyond what the flour already contains.
Tried this cake just now and guess what I think this is the besets cake i have ever baked…..
The only thing i was very upset about was it took very long to bake – maybe I opened the oven quite a few times anyway the end result was great……. Reading other people’s comments, my cake didn’t sink and it was very soft inside but just one question……… it took very long to cook from inside and by the time it was fully cooked the outside part was a bit hard (not too much), still yummy but can you think of what would have happened??????
Anyway love you both….. I try heaps of your recipes often and check your website maybe daily…. 🙂
When you open the oven during the baking process, the heat escapes and the oven temperature drops. The oven has to work hard again to regain the temperature. This can cause the baking time to be longer. Next time, you can just turn the oven light on to check on the progress without actually opening the door.
You know what?? I tried it again and it worked out so much better…….. That was the best cake i have ever baked……
Also just wanna mention , I have learnt all my cooking from u girls n i really appreciate n respect that.
Thanks so much for providing everybody showwmethecurry.com
Such a great effort 🙂