Sugar Free Date Walnut Cake / (no butter, no curd, no condensed milk) – A soft, moist, sugar-free and egg-free cake recipe perfect for a high tea party. Made with soft dates, crunchy walnuts, and nutritious whole wheat flour without using any sugar content. It is very healthy and delicious in taste you can eat it without any guilt.
About Date and walnut cake
Date walnut cake is a traditional recipe of Britain serve with a hot cup of tea or coffee. It was generally prepared at the time of Christmas or Thanksgiving. But nowadays, you can prepare it for any festival or any time of the year.
This cake is very soft, moist, and sweetened with juicy dates. It is mildly sweetened without the use of any refined sugar or any other sugar substitute. The use of whole wheat flour increases the fibre content and make it more healthy.
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Ingredients used in the making of date walnut cake
Dates – soft dates after removing seeds used to make this yummy and delicious cake. I didn’t use any branded dates, only the simple ones which you can find at any grocery store easily.
Whole wheat flour– Regular chapatti flour that we use for making chapatti.
Rice Flour – it makes the cake light and fluffy.
Milk – Gives a rich flavour and moisture to the cake. I used toned milk. For a richer flavour, you can use full-fat milk.
Walnuts – Provides crunchiness and creamy taste.
How to store this date and walnut cake
In summers and humid weather, I do not advise keeping it at room temperature. Refrigerate it in an airtight container. It stays best for 4-5 days when refrigerated properly.
Why soaking of dates is important?
Remove seeds and soak the dates in hot water or milk for a few minutes. Soaking of dates helps in releasing their juice and make them soft. After soaking they grind easily into a paste. We can also chop dates into very fine pieces and then soak. In this way, there is no need for grinding and you can add them directly into the cake mixture.
Step by step preparation of Sugar Free Date Walnut Cake
- Preheat oven @ 170 degrees Celsius for about 10-12 minutes.
2. Wash and remove seeds from dates, soak them in ¼ cup of warm milk for about 30-40 minutes. After 30 minutes, transfer soaked dates to a grinder jar. Make a fine paste.
3. Transfer this paste to a mixing bowl. Add whole wheat flour, rice flour, baking soda, salt, chopped walnuts and dates.
4. Add milk gradually and mix them gently. At last, add oil and mix nicely to make a thick consistency batter.
5. Grease a 5-inch square cake tin with oil and dust with little flour. Remove the extra flour.
6. Now pour the batter into the greased tin. Sprinkle some chopped walnuts on the top. Tap it a few times to remove air bubbles.
7. Bake it for 40-45 minutes in the middle rack or until the cake is done.
8. Take it out from the oven, let it cool for 2-3 minutes. Then transfer to a cooling rack and let it cool completely.
9. Cut into pieces and serve. Leftovers will be stored in the refrigerator.
Serving suggestion
Date and walnut cake is served at tea time with a hot cup of tea or coffee. It also serves as a dessert for any occasion. You can add cream cheese or buttercream between two slices of cake and eat them as sandwiches at breakfast time.
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Tips and tricks
- Soak dates for at least 30 minutes in hot milk before grinding to make them soft.
- The oven should be preheated for 10-15 minutes.
- For richer flavour add full-fat milk and replace oil with butter.
- Refrigerate cake in an airtight container for longer self life. Microwave it for few seconds before serving.
Recipe card
Sugar Free Date Walnut Cake / (no butter, no curd, no condensed milk)
Ingredients
- 30 dates
- 1 cup toned milk
- 100 gm whole wheat flour
- 35 gm rice flour
- 70 ml refined oil
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ cup chopped walnuts
Instructions
- Preheat oven @ 170 degrees Celsius for about 10-12 minutes.
- Wash and remove seeds from dates, soak them in ¼ cup of warm milk for about 30-40 minutes.
- After 30 minutes, transfer soaked dates to a grinder jar. Make a fine paste.
- Transfer this paste to a mixing bowl. Add whole wheat flour, rice flour, baking soda, salt, chopped walnuts and dates.
- Add milk gradually and mix them gently. At last, add oil and mix nicely to make a thick consistency batter.
- Grease a 5-inch square cake tin with oil and dust with little flour. Remove the extra flour.
- Now pour the batter into the greased tin. Sprinkle some chopped walnuts on the top.
- Tap it a few times to remove air bubbles.
- Bake it for 40-45 minutes in the middle rack or until the cake is done.
- Take it out from the oven, let it cool for 2-3 minutes. Then transfer to a cooling rack and let it cool completely.
- Cut into pieces and serve. Leftovers will be stored in the refrigerator.
Video
Notes
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