Eggless Date And Walnut Cake Recipes

EGGLESS DATE CAKE

Steps:

• Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
• Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
• Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

EGGLESS DATE AND WALNUT CAKE

Steps:

• Remove seeds from dates and chop them finely.
• Add 6 tbsp of water and keep on low flame for 2 minutes Remove from fire.
• Add 1/2 tsp soda-bicarb.
• Keep aside for 15-20 minutes.
• Sift flour with baking powder.
• Keep aside in a bowl.
• Mix dates and walnuts with flour.
• Beat oil and condensed milk very well. If using eggs, then first beat oil and sugar, then add eggs one at a time. Beat well.
• Add vanilla essence and mix.
• Add flour and mix lightly.
• Bake in a preheated oven at 175C/350F for 45 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes before taking out of the cake pan.

EGGLESS DATE APPLE & WALNUT CAKE

Steps:

• Set oven at 180dg c .
• Grease and line a 200mm bar tin.
• Cream butter and sugar until light and fluffy.
• Mix bi-carb and water. Stir bi-carb mixture into all other ingredients (except almonds)and mix well.
• Place in pan and sprinkle with the slivered almonds.
• Bake for 45 minutes or until a skewer comes out clean.
• Cool on rack and cut into bars.
• Serve warm with whipped cream or cold.

EGGLESS DATE AND WALNUT CAKE

Steps:

• Preheat oven to 350 degree F.
• Combine 1 and 3/4 cup flour and soda and sift 1-2 times.
• Mix oil and sugar using a blender.
• Add milk to it.
• Add dry ingredients to wet mixture.
• Coat the walnuts with the reserved 1/4 cup flour and add walnuts and flour mixture to the above. Stir the batter to incorporate the walnuts.
• Pour into a 8" cake pan and bake in the middle rack till toothpick comes clean. (approx 30-45 minutes).
• Let cool in pan and on rack before cutting the cake.
• The cake can be kept in the refrigerator for almost 2 weeks.