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
Serves: 8-10
Ingredients:
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.
Method:
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.
Annam’s tips:
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.
hey Hetal / Anuja;
am just hooked to ur website … and hv been wanting to try out many of ur exciting recipes, which I did with this eggless dates and walnut cake.. I followed ur instructions to the “T”, but somehow it not not only burnt but also was extremely dry! Am willing to discount this as it was my first ever experiment with baking a cake (yup!) using an oven… Is the total cooking time (incl pre-heat) 40 mins or is it 40 + 10 mins ?? … do let me know how I could improve next time.. pls also mail me to the address I sent u.. Many thanks,
Hi Hetal and Anuja
You guys ROCKKKKKKKKKKKK!!!!!!!!!!! I am very very interested in cooking and have never seen a site like yours.
I came across your website in March when I was looking to bake a cake for my Husband’s Bday. It was the first time I have ever baked anything. I was so apprehensive but It turned out awesome.
My friends who came home later tasted the last few pieces and demanded more. I am planning to make it again tomorrow for them for a gettogether. Hope it turns out the same way as before.
Please try and keep it a free website. I am telling all my friends about your website. They LOVE it!!!Keep up the great work you are doing.
Hi Jyothi,
Enjoy the cake and thank you for spreading the word 🙂
Hi Anuja
Tried the cake. Came out better than before. My son is allergic to Wheat products. So I tried making the cake with Gluten free products. That came out good too.
Hi Joythi,
Great to know that, thanks for the feedback 🙂
The cake was awesome!!!!!!!!!!! thanks for the lovely recipe…
Hi guys,
what do i do if i want it to be just a walnut cake? should i add more sugar to the mixture?
lookibng forward to your reply..
Deepa
Hi Dee,
We have never tried it with only walnuts but you can try substituting dates with sweetened apple sauce (approx 4oz) or sugar + unsweetened apple sauce.
Hi Anuja,
Thanks a lot for the tip!! I’ll let you know how it turned out:)
Dee
Hello hetal & Anuja,
I have made the Walnut & Date Cake 3 time’s now, and every time I make it, my whole family has loved it sooooo much. One problem that I did have is that the centre of the cake sink’s, and left in in the oven to cook for another 5 minute’s, but the sinking still is there, is there any solutions to this problem?.
Just like to say that you ladies rock, and I love you both!.
Kind Regards
Nisha K Patel
London U.K.
Hi Nisha,
Amazing, we have made this so many times and it’s never done that yet, it’s happened to a lot of viewers.
Here are a couple of suggestions:
– try a shorter pan (not very high)
– try adding in an egg or flaxseed powder (egg substitute) – but then you may need to add additional sugar
– try with a bundt pan
Hope one of them works for you 🙁
Great Recipee, we made it thrice in 1 week due to public demand. It is so easy to bake! I baked it and took it to work in the morning (which is 6am), the prep time is sooo less and clean up is less too.
I am making this with my niece today (I am baby sitting her), she is all enthusiastic about it!.
I taught my cousin to bake it too and the word has spread! 🙂
Hi ST,
That is wonderful! And thank you for spreading the word. That is the only thing we ask of our viewers – just keep telling everyone about SMTC 🙂
Hi Hetal & Anuja,
Love your site. I tried this eggless cake 3 times – it tasted great (I also added 1/4 tsp of ginger powder; omitted the nuts), but sank in the middle. Also, it was a bit overdone after 40 min. So, in my last try I modified a little – I added only 1 1/4 tsp of Baking Soda and baked at 340 degree F for 35 min. It came out very well.
Thanks for the great recipe.
Hi Nalina,
Glad to hear that. Amazing how different ovens can be. We have made this cake so many times…
HI, IF I WANT TO PREPARE A SMALLER SIZE CAKE, HALF OF THE SIZE SHOWN HERE, THEN AT WHAT TEMPERATURE & FOR HOW MUCH TIME I SHOULD BAKE IT
Hi Madhuri,
In general, when baking you should fill your pan 1/2 way up. The temp and time will depend on the size of your pan. If you use a big pan and use 1/2 this recipe, you will be filling your pan shallower than what the recipe calls for. In this case, shorten the time and raise the temperature a bit. If your pan is smaller and you fill it 1/2 way up, you can keep the same temp but just check on the time — it may get done quicker.
Hi Gals,
I have one doubt. My mom was asking for this cake recipe. But, she is in a small town of India, and I am not sure if sweetened condensed milk will be available there. So, is there any substitute available for it?
Hi Lajja,
I have never tried this recipe personally but maybe she can try it:
HOMEMADE SWEETENED CONDENSED MILK
Butter – 3 Tbsp, melted
Sugar – 2/3 cup
Instant Nonfat Milk (powder) – 1 cup
Boiling Water – 1/3 cup
Pinch of salt
Put all ingredients in a blender and process until smooth. This makes the equivalent amount as a 14oz can.
Hmmm. Sounds easy enough. I will let her know. Thanks 🙂
also want to knw is it ok if add vanilla for cake?
Hi Shahira,
Yes, if you want, you can add vanilla but it really does not need it.
Hi dear sisters,
2day i tried dates cake..hmmm its yummy n v soft…i used cahew nuts for walnut…:) this is first tym i made a cake witout eggs..b4 earlier i got many cake receipes making without egg..but i never tried dat..but dis tym i kept trust on u 2 n made it..its success..:) i want to knw 1 thing dat if suppose i want to use egg then wat time it want to add in this recipe n is dat ok? pla let me knw..
thanks a lot for this easy n quick make recipe..:)
hi,
hetal & anuja,
i tried this recipe today it came out really well,thanks for this wonderful recipe.one thing i would like to share tat as i didn’t had baking powder i sustituted with 1/2 cup yogurt & 1/4 tsp bicarbonate of soda ie..
To make up 1 teaspoon of baking powder
use 1/4 teaspoon bicarbonate of soda plus 1/2 cup yogurt or sour cream (omit 1/2 cup of some liquid from the recipe).i omitted 1/2 cup water.(one more thing i made slight change i used 1
cup allpurpose flour & 1/4 cup self rising flour i was worried but it worked out)
Hi Sonu,
Thanks so much for the feedback…we’re sure it will help others.
Hi Anuja and Hetal,
I can’t thank you enough for this great recipe. As you know, first time I tried it was disaster when I baked for 40 mins. May be it had to do with my pan or oven. Second time, I modified few things. I baked it for 25 mins on 325F, when I checked with toothpick it came clear. So, I just took the cake out and it was awesome. It was such a hit that I had to make it again just after a week and it got parceled to even India with my brother.
Btw, one tip from my experience, After soaking dates for 30 mins to 45 mins, cut them into small pieces, and then grind the dates. If you do it, it will be easier to grind in mixer, and you won’t even need to use much water.
Lajja – Did you use eggs at all ?
Nope, I didn’t use any eggs, and still no one can say that I didn’t. It was so delicious.
Thanks for the feedback Lajja!
I was wondering , can I use eggs in walnut cake? If yes, how many? Thanks
Hi CS,
You can add one egg and 1/2 cup of water to the recipe.
Hello,
I would appreciate an early response since I want to surprise my wife and bake her a cake today which is our 10th anniversary. The question I have is: If one wants to make this a sugarless cake, can I substitute mashed bananas for the condensed milk. THanks, and BTW we love your work!
Hi Om,
We’ve never substituted the condensed milk for anything in this recipe. Even if you add bananas, the moisture level will be different because of the milk. You can try this recipe for homemade condensed milk and replace the sugar portion with Splenda. Again, we’ve never tried it, but it’s an option.
3/4 cup white sugar
1/2 cup hot water
1 cup plus 2 tbsp powdered milk
Dissolve sugar in hot water. Add powdered milk. Stir well until dissolved. Cool. Equals one 14oz can.
Good luck and Happy Anniversary!
Thanks, but since I was running out of time, I went ahead and used Margie’s banana syrup as a substitute for condensed milk. With good results!
Om
Hi Hetal and Anuja
I tried this cake today and i had the same problem like everyone my cake sinked in middle & it took me only 30min to bake. I opened my oven after 30 min to check with toothpick since, it came out clear i removed it. B
But my bad luck the cake sinked in the middle. This is the first time in my life i tried a cake and the taste was awesome.
I made some changes as my husband does not like too much of sweet i reduced the qty of condensed milk and substituted it with more dates and i also added other dry nuts. My husband liked the cake. Thanks for the recipe.
what is thesubstitue for condensed milk
Hi Sara,
Condensed milk is just milk and sugar that have been cooked down to a thick consistency. You can try heavy whipping cream mixed with some milk powder and sugar. It may work.
hii..
i have a request to make..plz can u tell us sum cake or brownie recipes dat can b cooken in microwave?
nd plz do tell us d recipe for frozen cakes…eagerly waiting for dose recipes..thanks in advance…
Hi Anuja n Hetal,
can you please give recipe for eggless pound cake?
hi guys…i tried your cake…. first time it was a super hit …but second time i tried it but the cake didn’t turn out that soft and puffy… i used the same ingredients as first time…can you please let me know what might be the reason?
Thanks
Sometimes, it has to do with fluctuating oven temperatures. You should try not to open the oven door during the cooking process.
Hi Hetal and Anuja,
Your website is really great. I have tried a lot of your recipes and they have come out great. I tried the eggless date walnut cake in the microwave oven and it was fantastic. However the time taken was more than in an usual oven. I baked in for nearly an hour or more. It was not cooked in the middle so had to keep it again in the oven and had to repeat it till it got baked fully and hence it sank slightly in the middle but the taste was awesome. Also the baking dish was very shallow and hence may be the extra time. You guys are great and keep it up.
Hi Hetal & Anuja,
You guys rock… i recently stumbled upon your website and in the process of trying all of your recipes…the recipes i have tried till now have worked out very well…i look forward to try new recipes everyday.. where can i get the cake pan which u baked(i live in US)…the one that separates with the bottom intact…thanks in advance
Hi Deepa,
Thanks for the compliment! The cake pan we use is called a ‘cheesecake pan’ and can be bought at any/all kitchen stores including your grocery stores and Walmarts.
Hope that helps.
hii…
i just switched on to site for d 1st tym..its an excellent sites…thnx u 2..
i m just plannning to cook dis cake dis christmas..i jus wanted to knw can v prepare it in micro instead of oven?if yes can u plz let me knw d temperature n which it has to b cooked nd for hm much tym..
thnx again
Hi Nupur,
Many people do bake in the microwave but the recipe is tailored for it.
Unfortunately, we have not tried this recipe in the microwave so cannot give you proper guidance.
Sorry.
Another question!!
Can I brush the cake with water and sugar mixture just to add enough moisture? I’m not sure if this works for the dates cake as I’m planning to add the whipped cream icing .
Thanks for all your help,
Sri
Hi Sri,
We’ve never tried to moisten this cake with sugar water. It tastes great as is 🙂
You may want to experiment when you don’t have to make it for someone (or a party). If you do, we’d love to hear your feedback.
Thanks!
Hi Hetal,
I tried adding a little amount of sugar water. Guess what?? It came out fine with the pastry texture what I was looking for.
Thanks for your help
Sri
Happy Holidays!!
Hi Sri,
Awesome! Thanks for the tip…we’ll surely try it next time. Happy holidays to you and your family!
Hi Hetal and Anuja,
My nephew’s birthday is around the corner. I’m planning to make both dates and pineapple cake. But the concern is I need to drive for 8 hours. Kindly help me:
1. Is it ok to bake the cake 2 days in advance? If yes, how should I store them so that the freshness remains intact?(8 hours on the road)
2.Should I bake it the a day before?
Thanks,
Sri
Hi Sri,
The cake stays fresh in the fridge even if you bake it 2 days in advance. You can warm it in the microwave and it will taste great. As far as the 8 hr drive, it will be fine. In fact, it will come to room temp and then you just have to warm it for a few seconds :).
Phew!! that’s a big relief.
Thanks Hetal…
Thank you. That was helpful
Hi Hetal and Anuja,
I have tried this cake a couple of times and it came out delicious. I want to try this on a cheesecake pan as yours. I have a 9.25″ inch pan. Is that too big? Or should I go for a smaller one?
Thanks
Sri
OOps!! Sorry I have a 9.75 inch pan and not 9.25…..
Hi Sri,
This cake will work in any sort of pan. The only difference will be the time it takes to bake. If the pan is shallow, the baking time is usually a little less. Just keep an eye on it as it gets close to getting done. You can stick a toothpick in the center of the cake. If it comes out clean, the cake is done.
Hi,
I am really looking forward to baking this cake. But I want to avoid condensed milk. Is there any substitute that I can use? Or if it is left out what adjustments would I have to make in the cake.
Thanks!
Hi Upasana,
The condensed milk does several things in this recipe. It provides the richness as well as the sweetness. Due to the heavy texture of condensed milk, you could substitute sugar, but it is very hard to substitute with any other kind of milk. Even heavy whipping cream is not the right consistency.
Can i use slightly salted butter for this cake because im worried it might sink in the middle and remain soft. Please reply hetal and anjua.
Hi Vilma,
Judging from most of the comments, it seems as though the sinking happens if the oven door is opened before the cake has had a chance to finish baking. So far, there has been no evidence that salted or unsalted butter causes the sinking.
can we prepare cakes and biscuites in microwave oves as we dont have the other one
Hi Bhavana,
Though some have had luck baking in the microwave, we have never tried it. The texture will not be exactly that of things baked in the oven.
This is mentioned as eggless cake, can eggs be added instead of baking soda?
Gosh, we’ve never tried this recipe with eggs. Sometime in baking, it’s hard to substitute ingredients because baking is more of a science than regular cooking. However, it is a fantastic recipe even without the eggs so try it out.
What kind of frosting do your recommend? I used a 9″ springform pan(the kind in the video) and the cake came out perfectly. Pan size is very important when baking – I wouldn’t try baking this in bowls as some people suggested because the batter will take longer to bake at the bottom than the top.
Hi Sandi,
We usually have this cake as is – no frosting. However, a cream cheese frosting may taste good.
hi hetal n anuja,
i made cake once in my life time and it came out so well and spongy…evry1 liked it…
i ws very excited about this cake …ur receipes r gr8 nd helpful..
need more veg cakes…nd thx a lot…
First, let me thank you ladies and Annam for sharing this wonderful recipe. I finally tried it out with so much fear. But, may be I took so many precautions that end result wasn’t as great as it could have been.
I used wilton 9″1.5″ pan, and somehow my cake was totally burnt. I kept it for exactly 40 minutes on 350 F. My mistake was I guess to not to open the stove and check after 30 mins. I am not sure what went wrong, my oven was too strong, or my pan too thin. Don’t know. It looks like a metal one, not sure. I removed all the burnt part, (it got reduced by half), and the rest half part I kept.
Getting disheartened, I ran to grocery store, got cake mix, unwillingly used eggs (I don’t eat them but my husband does, I courageously shredded my inhibitions thinking it was his bday after all), and made another cake altogether.
Now the surprising part comes, that cake came out looking all nice, I decorated it, but eventually it couldn’t equal taste of your date and walnut cake in any sense. Even though, it was burnt, my husband loved your version of cake 🙂
So, please advise me what to do next time to avoid such mistakes!
Hi Lajja,
So sorry to hear about your burnt cake. The problem could have been a combination of the type of pan and your oven. It is always best to keep an eye on whatever you are baking, especially towards the end. No matter what the oven temp says, all ovens are different. You can tell if a cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready. Glad you husband enjoyed the cake anyway. We wish him a very happy belated birthday!
actually, it takes only 25 minutes in my oven. so you need to keep checking.
Thank you for posting this recipe. My cake turned out perfect. I made it for my aunt’s birthday and everybody loved it. Everybody was surprised to see such a fluffy cake without using egg. I had tried eggless pineapple cake several times but it never came out as perfect as this.
I am always too lazy to write a comment…but this cake is soooooooooooo yummy, i had to write it. For me the baking time was 30 min.
Thanks to both of you, you made baking simple and reliable. i substituted the dates with 3 bananas. (coz i had no dates and did have 3 really blackening bananas).
It turned out just like it is in the pic, the color on the inside is lighter coz the fruit is different. “Yummy and perfect!
I am craving to try it with crushed pineapple, will post feedback and qty once i try it.
You ladies are awesome. Thanks for the recipe. I have tried your other recipes too. and they were mind-blowing. so now, trying to be bold and make this cake. but I am a little worried.
1) I don’t have sift, can I instead use dry mixer to first grind it so that it can be mixed thoroughly and then I will add wet ingredients to it and then will use wire whisk to mix it to dry ingredients. I will get sifter while I go to India, but as of now, I don’t have many options.
2) Google gives confusing answers when you search for tbsp and tsp. So, just want to confirm if in your recipe, 3 tsp = 1 tbsp?
3) can you please let me know precautions to take to avoid the cake becoming hard? Can you please also tell me which one will be softer and easier for a beginner like me(chocolate or date cake)?
4) Is saji na phool same as baking soda? I got it from indian store. he was saying its the same thing, but I am a little skeptical
Please answer as soon as possible, as my husband’s birthday is on November 5 and I want to surprise him. Please. Please.
Thanks
Hi Lajja,
1. If you don’t have something to sift the flour, you can try your best to do it with your hands…no need to grind it. You can find sifters (or sieves) at stores like Walmart (though they may look different) so you don’t have to go to India to get it.
2. Yes, in our recipes 1 Tbsp = 3 tsp.
3. Both the chocolate and date cakes are very easy — even for beginners. You may want to read comments by other viewers and see what tips you can pick up from their experience.
4. I believe that saji na phool is citric acid (aka nimboo ka phool)…not baking soda. Baking soda is called Soda Bi-carb or Sodium Bicarbonate. Citric acid is a souring agent so do not use it for cakes.
Hope that helps! Please wish your husband a very happy birthday from us!
Really appreciate your prompt response and Thanks a lot for wonderful videos and for your wishes 🙂
if u want a soft choclate cake add little milk..choclate cake cm v smooth n soft…this is im teling from my experience… :))
Hi Lajja / Hetal,
Dont worry about the sift. i have done this atleast 4 – 5 times now. All the time i just mixed the flour with a spatula. just try taking a round or curved bottomed container so that mixing may be easier. or if you dont have one like that do it in a normal container. so far all the times the cake comes out just awesome. so just do it casually with confidence. Anuja and Hetal’s recipe is great, you wont go wrong.
Hetal/Anuja,
I love ShowMeTheCurry and the work you both do. Thk – you guys rock!
Could you please answere a few questions for me?
1. I saw in one of your comments that we can use salted butter. Is that right? I hope it doesn’t shrink the cake..
2. What is the size of the container for the recipe?
3. How long can I keep the cake outside? If I am planing to make it for a party, can I make it a couple days before and NOT put it in the refrigrator..
Hi Christina,
We used unsalted butter for this recipe. We have not tried salted butter, but the comment was addressed to someone who asked about using margarine. We thought salted butter might be a better option than margarine. I would tell you to experiment but since you’re making this for a party, it would be better to follow the recipe exactly (experiment at a later time 🙂 ).
You can use approx 10 inch baking pan or even a regular size bread loaf pan.
It would be better to store the cake in the fridge and then just warm it up in the microwave rather than keeping it out for a few days. It will still be moist.
Can this cake be made in microwave as well….cooking time wud be less right? would u knw hw much? As if i keep opening the door am afraid it might sink…
Hi Anu,
We’ve never baked this cake in the microwave. If any of our other viewers have done this before, please share your experience.
hi,
Tried the recipe…and came out very well…dates and walnuts make a good combo..and my cake didn’t even sink like the other reviews mentioned here…may be becuase i used a loaf pan and not the round cake pan…
thanks for the recipe.
Hello,
I tried your recipe. The taste was all fine, but the cake was too hard. It was almost like biscuit.. Could you please tell me what could have gone wrong?
Also, it would be better if you could tell me are there any changes to be done to bake the cake using a microwave oven.? I have doubts in setting the power watt of the oven..
I have been trying soo many things from ur receipes..very easy to make..I made cake last week and it was simply great…U girls r doing great job…keep posting..It would be great if u can post vanilla Icecream receipe also?..Thanks again!!
hi,ur website is gr8…
and love all ur receipes….
plz thrs a request ….how to make a eggless carrot cake….
After reading all the positive comments on this recipe, I baked a cake from scratch for the first time in my life! I must say it smelled awesome.
I was bold enough to send it to a relative for their birth day. Hence I do not know how it tasted!
For parcel post:
1. As suggested above, I let it cool for one hour
2. Wrapped it up twice in a cling film.
3. Packed it in the lid of the foil cake pan and fit a cardboard on top.
4. Used 2-day shipping.
I hope that the cake doesnt get spoiled by the time it reaches the recepient. And I hope they like the taste! Will update the results soon.
Would love to hear the results and so would other readers, I am sure! Keep us posted.
So the cake reached the destination on time. It did not spoil and was intact due to the packaging.
It looked and tasted great!
I am going to try the pineapple version of this and use whole wheat flour. That way the recipe would be more guilt-free 🙂
Thanks for this great recipe!
Hi Hetal & Anuja,
The two of you are really doing a great job and i love your website as it helps me to learn cooking in a way I never thought I could. You are simple and the video’s really help a great deal. I tried the cake and it was great. Thanks once again and keep going and viewers will keep watching!
Bye
Amita
Hi Hetal and Anuja,
I had to make dates cake for my vegetarian friends so When i was about to make this cake my husband told me that he wont eat it coz this was an eggless recipe and he was sure that its going to a disaster.
But i was confident that it wud be great as usual coz i have tried many of ur recipes and all of them have turned out great. Thanks to u guys.
I did a slight modification by soaked dates in rum instead of the boiling water and kept it for a day before making it into a paste. It was awesome
WOW! We can just imagine what it tasted like!
Thanks for the confidence vote:)
Hi,
Please tell me if i could use Ghee instead of Butter.
thanks…
We have never tried it but really don’t think it will work.
If you do experiment, do let us know the results, very curious!
hi hetal,
thanks for ur prompt reply.. 🙂
hi..
is all purpose flour same as maida?? or is self raisin flour is maida?? can u state d difference?? plz..
thanks..
Hi Deepal,
All purpose flour is the same as Maida. Self rising flour is all-purpose flour with added baking soda already in it.
Sorry, it has baking powder and salt added in.
Hi Hetal..
So if we use all Purpose flour is there any difference in measurements of Baking powder and salt as u said they are already present in All purpose flour?
hey, can i use an electric beater??
Hi Deepal,
Since this is a dense batter, you may burn out the motor in the electric beater. It is pretty easy to do by hand.
hi hetal n anuja..
can i use margarine??
i dunno if unsalted butter is easily available in indian local stores..
Since this is a viewer submitted recipe, we followed it exactly and have not experimented with margarine. If you can’t find unsalted butter, you could substitute regular butter.