I had a pack of black dates lying in my pantry for months. I found dates cake would be the best option to finish off the leftover. So I tried it following THIS healthy, no egg, no butter date cake recipe using whole wheat flour and instant oats.As this cake recipe is without butter, condensed milk I was doubtful about the texture of cake and flavor .But to my surprise, it came out very well with an awesome flavor just like Christmas fruit cake.It tasted great and secured 100 marks in my home.Yeah Raksha and Sendhil loved it a lot. Unless you say, no one could find out that this cake is made with dates, whole wheat flour and oats. Its texture was very soft and spongy. As my cake had cracks on top, I have given some suggestions below to avoid it.This cake can be made in pressure cooker as well. I strongly recommend everyone to try this recipe at home to enjoy a gluten free cake.I am sure its result won’t disappoint you. You can add chopped walnuts, cashews and almonds to make it more healthy. So try this healthy, guilt free, eggless dates cake recipe at home (Indian Khajoor cake) and share your feedback with me . Lets see how to make it with step by step photos.
Check out my eggless, butter less banana cake too !
Eggless dates cake recipe with wheat flour & oats
How to make eggless dates cake with whole wheat flour and quick cooking instant oats
Black or brown Dates - 20 nos ( Deseeded, chopped & ground)
Boiled milk - 1.5 cups
Cooking oil - 1/2 cup
Vanilla essence - 1 tsp
Deseed, chop and grind the dates in batches. Heat 1.5 cups of milk and add the ground dates to the hot milk. Let it soak for 10 minutes. If using brown dates, soak for 30 minutes. In the mean time, mix the dry ingredients.
Add vanilla essence and cooking oil to the soaked dates + milk.Mix well with a whisk.
In a wide bowl, take the whole wheat flour, oats, baking powder, baking soda and sugar.Mix well.
Add the wet mixture to the dry flour mixture. Mix well with a whisk. Do not over beat. Just mix gently in one direction.Cake batter looks thick but pourable.See the picture below.
Grease a baking pan ( I used loaf pan) with oil and pour the cake batter till 3/4th of the pan.Preheat oven in convection mode at 180c. Keep the baking pan inside the oven.Bake the cake for 30 - 35 minutes. Insert a toothpick or back of a spoon in the center of cake. If the spoon comes out clean, cake is done. If not, bake for another 5 minutes.
I baked for 40 minutes but cake had cracks on top and the crust was slightly roasted.So I feel 35 minutes baking time would be enough. So keep an eye after 30 minutes. Remove the baking pan and let the cake cool down completely. Do not try to remove the cake. It will break.
After the cake is cooled down, run a knife on the sides of cake and invert the pan on a plate. Just pat it. Cake comes off easily. Make slices and enjoy ! Cake tastes more sweet on first day. But it tasted perfect the next day. This cake stays good for 2 days. Store in an airtight box. No need to refrigerate.
Its a great teatime snack ! Enjoy !!
Add more dates and less sugar if you want natural sweetness in the cake.
Do not skip vanilla essence as it gives a nice smell when combined with dates.
Baking time depends on the heat of oven.Keep an eye after 30 minutes and check with a spoon. Do not over bake.
This cake is too soft and moist. It may break or crumble. Cut slices carefully!
If using brown dates, soak for 30 minutes in milk.
Do not grind all the dates in one time. It will stuck to the walls of mixer. So chop the dates and grind 4-5 in one batch.
Enjoy this super soft, moist, guilt free, eggless dates cake recipe ~!