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Eggless Date Cake
Prep
0 mins
Cook
0 mins
Servings
8
Difficulty
Easy
This eggless date cake is one of my favorite recipes to whip up when I want something naturally sweet and satisfying without eggs. The dates are absolutely magical in this cake because they add moisture and richness while being packed with fiber and nutrients, so you're getting something genuinely good for you. What I love most is how simple it is to make with basic pantry staples, and the whole thing comes together in minutes with minimal fuss. Whether you're baking for someone with an egg allergy or you've simply run out, this cake proves you don't need eggs to create something moist, tender, and absolutely delicious.
Ella x
Ingredients
- 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)
Detail level
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.
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