Vegan Date Cake


(from 11 reviews)
80
Vegan Date Cake

Hi friends, I’m back with a tasty vegan date cake. Actually I came back from India in the last week of August itself, but did not feel like blogging all these days. The trip was mostly good except when my son fell very sick when swine flu was at peak there. Thankfully it was regular flu and he is fine now. I thought of meeting all the food bloggers in Chennai but couldn’t organize it with an hectic schedule. Hope to make it at least the next time.

On a different note, ladies, do you think that your husband is not appreciative of your efforts you put in the home front? Doesn’t he help you around the house? Then pack your bags immediately and fly to India (or anywhere) and stay there at least for a month and see (enjoy) the respect you get when you come back! Even the simplest thing you do will be noticed by your better half. I’m loving it!

I didn’t bake much in the past 2 weeks but for the vegan chocolate cake for my mother-in-law’s birthday (she came with us) and Shilpa’s eggless date cake. The date cake has been in my to-bake list for quite sometime now. Somehow I didn’t get a chance to bake it until recently. We got a big pack of (Lion brand) seedless dates from India and I wanted to use it up. My son also has started going to school full time and I have to pack lunch for him. He usually eats some fruit or some healthy sweet after his lunch and dinner. So I decided to bake this cake.

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Vegan Date Cake Recipe

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Prep TimeCook TimeMakes
20 Mins (Excludes Date Soak Time)40 Mins16 Cake Pieces
AuthorCategoryMethod
CakesBaking
Vegan Date Cake
5.0 from 11 reviews
Vegan dates cake? Does it sound healthy? Does it sound not so tasty? You are absolutely wrong. This is the simplest cake recipe one can bake and I can assure you that it’s unbelievably moist and tasty.
Ingredients:
  • 18 dates
  • 3/4 cup soy milk
  • 3/4 cup white sugar
  • 1/4 cup oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup chopped walnuts
  • 16 almonds for decoration
Procedure:
  1. Remove the seeds front he dates and soak it in warm milk overnight.
  2. The next day before baking grind it into a smooth paste along with the sugar adding some more water/milk if necessary.
  3. Preheat the oven at 350F/180C for 15 minutes. Grease well an 8×8 inch square baking pan with non stick cooking spray or line it with parchment paper. You may use a circle pan too. In a medium size bowl sift together the flour and baking soda and set aside.
  4. In a large bowl pour the dates paste. Mix in the oil and applesauce. Stir in the flour mixture little by little. Use a whisk to mix so that lumps won’t form.
  5. Add the walnuts and mix well.
  6. Pour the batter into the prepared pan, arrange the almonds in a pattern and bake for for 35-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  7. Transfer the pan to a wire cooling rack. Leave it for at least 10-15 minutes before you can remove the cake from the oven. Cool it completely for another 15-30 minutes before you can slice this decadent vegan date cake.
Taste:
  1. The cake tasted very good. I’m sure that I’m going to bake this date cake quite often. It’s a hit with everybody in my family and my mother-in-law has already asked me to bake this for her when she leaves to India.
My Notes:
  1. I wanted to try a vegan version because I was having some unsweetened soy milk at home. Sometimes soy milk (some brands) can leave an after taste. So I also added 1 teaspoon of vanilla extract which was not mentioned in the original recipe. You can also try flavoring it with cardamom powder.
  2. We had kept the dates in the refrigerator and it was very hard. So I soaked it in 3/4th cup warm soy milk. I left it soaked for nearly 15-16 hours. Maybe that much soaking is not required but I didn’t find time to bake it earlier. I blended it in my food processor with the required amount of sugar and while doing so felt that some more liquid might be necessary. So added another 1/4 cup of soy milk (this is not mentioned in the original recipe).
  3. cup of oil is mentioned in the original recipe. Shilpa also mentions that she has tried baking the cake without oil and it turned out good as well, dense though. So I used 1/4 cup vegetable oil and 1/4 cup unsweetened apple sauce. Measured the oil in liquid measuring mug and the applesauce in dry measuring cup.
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Vegan Date Cake

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80 COMMENTS

  1. Saffy

    I needed to find something that was relatively easy to make for 2 vegans who always miss out on my cakes because I haven’t attempted anything suitable for them.
    I did use regular apple sauce from Aldi which was sweetened and may have had an effect on the overall sweetness of the cake but not in a detrimental way. I also skipped out the almonds on top. Despite having no eggs, I was surprised at the rise and it really wasn’t too dense at all. Great recipe – many thanks!

    • Madhuram

      You’re welcome Saffy.

  2. Anshu

    It turned out really good. .thanks madhuram

    • Madhuram

      You’re welcome Anshu.

  3. Mariana

    This looks awesome! one question.. how necessary is the soaking of the dates the night before? I’m a spaz and will forget to leave them soaking. Or what’s the minimum time I can leave them, like a couple of hours or so…? before starting to prepare it? or will it change the cake too much?

    Thanks!

    • Madhuram

      I haven’t tried it without soaking the dates or soaking it just for a couple of hours, so not able to answer the question. I guess if it’s very soft dates just 1-2 hours of soaking should be fine because it will be easy to blend soft dates.

  4. Hina

    Hey, can you give me an alternative to applesauce? And also, can we use regular cow/buffalo milk instead of soy milk? Thanks 🙂

    • Madhuram

      You can use oil itself or maybe equal quantity of mashed banana. Yes any milk can be used.

  5. Bhavya

    Hi
    I always make this cake , but want to know how to make it very fluffy like the ones we get from cake shop?

    • Madhuram

      This cake won’t come fluffy because of the dates. It will be dense only Bhavya.

  6. swetha

    Can you tell me the actual proportions of the cake you had made, because my dad likes dates cake a lot. I will try as you have done.

    • Madhuram

      Please check the recipe above as I have updated it.

  7. Priyanka

    I made this cake for Rakshabandhan yesterday, for my mama… as he loves dates.. It turned out really really good! I added almonds instead of walnuts.. since I had those. And added some fresh nutmeg powder. I added half oil n half butter. It was really very moist! I am gonna make this more often. Can’t thank you enough! It was delicious!! This was my first eggless cake success! I am really happy! Thanks again! Will be trying out more recipes from u! Thanks! 🙂

    • Madhuram

      You’re welcome Priyanka.

  8. Simply called food

    This really look great, I’m going to try it tomorrow!

  9. Shrutika

    Do you have a recipe for an egless wholewheat date cake ?

    • Madhuram

      Follow the link in the recipe and you will find the recipe.

  10. Aarti

    My Family & Friends loved this recipe of yours I did little bit of moderation though but you should really get 5 out 5. I can’t find the option of rating this particular recipe so five stars from all of us too….***** 🙂

    • Madhuram

      Thanks Aarti.

  11. krisha

    Hi, I was wondering what difference it makes if i use a mixer instead of a spatula, since you mention mixing all the ingredients with a wisk or spatula for most of your reciepe? By the way I tried making your eggless vanilla cake and it turned out amazing. Thank for your wonderful website.

    • Madhuram

      What happens with using a mixer is, sometimes we rev up the speed and this will lead to over mixing and will result in a tough cookie or a dense muffin/cake. So I usually use a mixer only for creaming butter and sugar and the rest of the mixing is done with a spatula or a whisk.

      • krisha

        Thank you, i’ll remember that for next time. I also had another question, if the recipe says to use veg oil can I use canola oil instead or will it alter the taste drastically?

        • Madhuram

          You can use any neutral oil (including sunflower, safflower, grapeseed) interchangeably without affecting the taste.

  12. divya

    Hi madhu,
    I would like to know how to mix the dry and wet ingredients?
    In the original recipe from aayi, it says mix the ingredients slowly by adding 1 spoon of flour at a time.
    Should i do it with a spatula or can I use a hamilton hand mixer?

    Please advice.

    Divya.

    • Madhuram

      Hi Divya, I don’t mix it a spoonful at a time but in 3 additions totally and the cake turns out great. Don’t use a mixer though, spatula should be just fine.

  13. Neela

    Hi Madhu,

    Do you have any area for tarts? I just made eggless fig and
    almond tart and I would like to share this recipe. It was
    delicious.

    • Madhuram

      That’s great to know Neela. Why don’t you register with Eggless Cooking’s forum and share your recipe there under the respective category.

      • seeta

        HI can u give me this recepi please
        thanks

        • Madhuram

          Please check the recipe above.