Comments on: Vegan Date Cake

By: Sandya

Sandya — Tue, 16 Feb 2010 16:45:24 +0000

I have been a long time lurker, though posting for the first time. I made your date cake a couple of time in the past-came out very tasty, just a bit dense. I used 1/2 cup fat free yogurt in place of oil/apple sauce every time. I also used a lot of nuts and some sweetened coconut flakes (once). This morning I used the same recipe and baked muffins-They are the best ever,beautiful, golden brown, good rise, and smooth dome (I’ve had trouble with the rise/shape in the past). I am so happy, so I thought I’ll let you know.

Sandya, the credit goes to Shilpa for this wonderful recipe. I would have thought that using yogurt would have given a light instead of a dense cake.

By: Madhu

Madhu — Tue, 01 Dec 2009 16:10:16 +0000

Hi Madhu,
I made this cake over the weekend. I added few more ingredients to it. I added some pumpkin puree and some all spice to enhance the flavor. I also substituted it with whole wheat flour. It took a little longer than the time mentioned in your recipe but it turned out really good. It was a bit dense may be ‘coz of the wheat flour but it was very moist and no after taste from wheat flour. . Thanks for the recipe and your recent cake decorations look amazing. You should be having a lot of patience.

Thanks Madhu for trying the recipe. It’s good to know that whole wheat flour works well too in this recipe. I’ll keep this in mind while baking it the next time.

By: Margaret T.

Margaret T. — Tue, 24 Nov 2009 03:32:35 +0000

This date cake looks AMAZING. I can’t wait to try it. I’ve actually had a hard time finding a vegan date cake recipe which seems strange to me. I even had to get through this terrible thing to find your recipe! http://apocalypsecakes.wordpress.com/2009/11/15/global-jihad-date-cake/

Can you believe that??? Thank you so much for posting!

By: mona

mona — Mon, 16 Nov 2009 18:58:40 +0000

wowwwwww i like

By: Priya Srinivasan

Priya Srinivasan — Mon, 26 Oct 2009 07:25:33 +0000

Hi madhu!
baked this Cake on weekend, it was a superhit, perfect bake.
So happy to see the cake fluffy and soft!!!!
My Kid too had it for breakfast!!! Thank u for a wonderful recipe!!

You’re welcome Priya.

By: Nandhini

Nandhini — Tue, 06 Oct 2009 08:52:37 +0000

Thanks for ur reply Madhuram. As you said i will first try out the above cake with maida or all purpose flour. I have a question in the preparation. After adding all the ingredients, shouldn’t i beat the batter till it becomes frothy?

Nandhini, beating the batter is not necessary. The cake will become tough.

By: Nandhini

Nandhini — Mon, 05 Oct 2009 09:04:48 +0000

Hi Madhuram, I new to ur blog and eggless baking too. As my son started eating cakes and muffins i wanted to prepare at home. Your Vegan Date Cake looks very delicious and tempting.I will try out this weekend. I have a question, can i use whole wheat flour instead of Maida. Help me how to get the same taste and texture using wheat flour.

Welcome to my blog Nandhini. If I were to try, I would first try with whole wheat pastry flour because it has the goodness of whole wheat but that does not affect the taste of the baked goods too. If that’s not available use all purpose flour and whole wheat flour in equal proportions. Another option is to use white whole wheat flour. Assuming that you live in US, all these are easily available in the organic aisle of regular grocery stores. I’m suggesting you to go slow on this because if you have never tried baking ( and also tasted baked goods) using whole wheat flour it might be difficult to adjust, especially for your son, if you use whole wheat flour alone. So slowly increase the quantity of wheat flour. Substitute 1/4 cup of freshly squeezed orange juice for an equal amount of liquid given in the recipe to hide the raw taste/smell from the wheat flour.

By: SMILA

SMILA — Thu, 24 Sep 2009 05:15:04 +0000

i want to try ur recipes.

Thanks Smila. Do try it out and let me know.

By: Jeya

Jeya — Mon, 21 Sep 2009 17:04:51 +0000

Hi Madhuram,

I have been regularly checking out your site and have found amazing recipes. I have also tried quite a few such as the zucchini bread, bulgur sundal. oven baked chick peas and we all loved ‘em.
I am planning to try your date cake recipe for diwali and take it with me to India next month. I just have one quick question. If I am to use cow’s milk instead of soy milk, how do you think I can store and pack so that it will last longer (may be for at least a week).

Thanks for trying the recipes Jeya. Usually I bake just the day before leaving to India. Cool it and store it in the fridge and just pack it in (preferably in a ziploc bag and then put it in some other container) the suitcase the next day. I have observed that cakes get tougher the more and more it stays in the fridge, so microwave it for a couple of seconds before eating it.

By: Anila

Anila — Thu, 17 Sep 2009 13:13:52 +0000

Hi Madhu,
I made your eggless choclate cake,cupcake,Blueberry coffe cake,zucchinni bread during 3 or 4 different occassions.Everyone who tasted it liked all these items.I really wanted to express my thanks to you for posting these recipes and inspired me to bake.

You’re most welcome Anila. I’m really very happy to know that you have tried so many recipes.