Eggless Date Cake

Name: Eggless Date Cake
Yield: 8 servings
Ingredients: ¾ cup milk ¾ cup milk; 18 dates, pitted and left whole 18 dates, pitted and left whole; ½ cup brown sugar ½ cup brown sugar; ½ cup vegetable oil ½ cup vegetable oil; 1 teaspoon vanilla extract (Optional) 1 teaspoon vanilla extract (optional); 1 cup all-purpose flour 1 cup all-purpose flour; 1 teaspoon baking soda 1 teaspoon baking soda; 1 teaspoon ground cinnamon (Optional) 1 teaspoon ground cinnamon (optional); ¼ cup chopped walnuts (Optional) ¼ cup chopped walnuts (optional)

Prep: 0 minsCook: 0 mins

Prep

0 mins

Cook

0 mins

Servings

Difficulty

Easy

Vegetarian

(0)

Ingredients

Servings:

¾ cup milk¾ cup milk
1818 dates, pitted and left whole
½ cup brown sugar½ cup brown sugar
½ cup vegetable oil½ cup vegetable oil
11 teaspoon vanilla extract (optional)
11 cup all-purpose flour
11 teaspoon baking soda
11 teaspoon ground cinnamon (optional)
¼ cup chopped walnuts (Optional)¼ cup chopped walnuts (optional)

Instructions

1
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.
2
Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
3
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.
4
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.
5
Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.