Vegan Date Cake

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(from 13 reviews)
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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

Prep TimeCook TimeMakes
20 Mins (Excludes Date Soak Time)40 Mins16 Cake Pieces
AuthorCategoryMethod
CakesBaking
Vegan Date Cake
5.0 from 13 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 8x8 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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90 COMMENTS

  1. Dionne

    Thanks for your response, Madhuram–and thanks Shilpa for sharing this great recipe!

  2. Dionne

    Hello Madhu,
    As a vegan, it is so difficult for me to find really great recipes for dishes that lack either a bland or gritty
    taste, but that are fully tummylishous goodness instead. Well, today that ended for me.
    I spent at least a week trying to find good recipes and came upon this site. Long story short,
    I tried this Date Cake. However, I did not have dates so I used apricots. I was a bit nervous
    as the recipe called for dates.I did let the cake cook for over 60 minutes–65 to be exact. Result?
    It was a winner! It was moist and sooooo delicious. My husband and my daughter loved it!
    (My daughter helped with measuring out and mixing the ingredients–so kudos to her!).
    I let the cake cool for about two or so hours. Then decorated with the cashew nuts and cut the cake
    in little squares. My daughter was delighted that the cake looked “…just like the one online!”
    So, from the heart of a vegan who has been disappointedso many times with recipes that just
    did not work, a heartfelt “Thank You.” (The rest of the cake is carefully wrapped in plastic wrap,
    and will probably be done by tomorrow!)

    Happy New Year!

    • Madhuram

      Thank you very much for the detailed feedback Dionne. Its great to know that this recipe works out great with apricots as well. We all owe it to Shilpa for this wonderful recipe.

  3. Gayathri

    Hi Madhu,
    Tried out this cake with some dry dates that I had got from some asian store long back. I added brown sugar instead of white and added 2 table spoons of milk to get the batter to the right consistency. The cake was done in about 29 minutes.

    The cake turned out yummy and soft. I’m so glad that I was able to use those dry dates which I would have thrown away otherwise. We all loved it….

    You’re welcome Gayathri. Thanks to Shilpa for this amazing recipe. Also you don’t need to throw away dried dates. You can saok a couple of it in hot milk for 15-20 minutes and blend it in a blender either with plain milk or any other fruit like frozen bananas, apples for a healthy milkshake without added sugar.

  4. MALAR

    😉
    HI. tried your date cake because it was inviting although i hate dates. used 1 1/2 cup sugar and replaced oil with melted butter + carotino oil and used evaporated milk.even decorated with almond flakes.. turned out superbly. although no date lover the texture was good and it tasted better th next day. waiting to get mom’s opinion . she is date lover. anyhow kudos to shilpa n u for baking an eye pleasing cake…

    Didn’t I tell you Malar! That date cake recipe is such an amazing one. It yields well even though with a lot of changes.

  5. Gayathri

    Hi Madhuram,
    I stumbled upon your blog 2 days back when I was searching for eggless baking. This cake looks so tempting and I desperately want to try it..Do you think this would come out in a Microwave oven? Thanks.

    I’m sorry Gayathri I don’t have experience in baking in a microwave oven. Maybe this link will help you. http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/

  6. MALAR

    😉 😎
    This cake looks so inviting that I m going to bake it first thing tomorrow. I dont even like dates, so credit should go to
    you for baking such an eye pleasing cake …. hope my cake turns as well as yours.

    Malar, I’m sure you wouldn’t be disappointed. I have tried it so many times and it actually doesn’t taste anything like dates.

  7. vrinda joshi

    hi,
    this website is very good. nice learning for young chef.

  8. Meena

    Hi Madhu, this is meena here again – thanks for your prompt response- I did double all the ing in the date care as reqd.
    You are bang on it did take me 55 min. I got such encouraging responses from my friends here with the cake, I have baked it more than a few time already. Some of the local aussie girls here think its the best cake that they have ever had, and now that stunned me.
    All credit goes to you and I cant thank you enough for this recipe.I am sure you will find me a reg user of this blog .If there is any recipe I could share with you I would be more than happy. I do have an interesting recipe of an eggless butterless recipe of something like a trail bar. Terribly healthy and tastes a lot like a nougat bar.
    From one chennaite to another.

    You’re welcome Meena. Actually the credit for the cake goes to Shilpa. Please do feel free to share any eggless baking recipes in the forum. Register for free and start sharing your recipes. I would love to try the bars recipe you are mentioning.

  9. Meena

    Hi, I was browsing around and found your blog- your date cake recipe rules. I did have a few problems I am hoping you might be able to tell me what I did wrong. Well to begin with I used one and half times the quantity you have specified in the recipe- the cooking time was longer- MUCH longer – I was so unsure I had to pull check a few times, by the time the cake cooked it was almost an hour and the worst was the top burnt a bit and the sides got a bit hard. It wasnt as moist after baking to ensure it was cooked – and when I did slice it up many hours later – it didnt cut clean there was some bits that stuck to the cake plate. despite all of this I have been dubbed the queen of egless cake- Thanks to you.

    Hi Meena, unlike cooking doubling/halving a baking recipe does not always give perfect results. Some recipes work out fine without any problem but most of the baking recipes have to be perfected on a trial and error basis only when playing with the measurements. The use of leaveners like baking powder and soda alters the chemical reactions and simply can’t be doubled or halved. You have mentioned that you changed the measurements in the original recipe, did you also change the size of the pan? That also has to be changed accordingly and that also affects the baking time. Did you also increase the quantity of dates and other ingredients proportionately? In that case, I’m guessing the cake would be done around 55 minutes. Actually for this particular cake I was able to tell that the cake was done just with the smell of it. You start to get the burnt smell even if it is left a little bit longer.

  10. Sandya

    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.

  11. Madhu

    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.

  12. Margaret T.

    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!

  13. mona

    wowwwwww i like

  14. Priya Srinivasan

    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.

  15. Nandhini

    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.

  16. Nandhini

    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.

  17. SMILA

    i want to try ur recipes.

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

  18. Jeya

    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.

  19. Anila

    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.

  20. Anh

    So inspiring!

  21. sandhya

    aww… you back! i went mad without your new pictures for quite a long while! everyday at lunch time I would log in and return unhappy without new posts. welcome back!

    That’s so sweet! Thank you Sandy.

  22. Pravin

    Thanks to see your post and get the cake recipe i tried out and if any problem i send the mail.Actually I am searching the souffle recipe is any idea about that so, please let me known and welcome back to India.

    Hi Pravin, if you are looking for an eggless souffle recipe, I don’t have one right now. I’ll let you know if I come across it.

  23. jahnu

    Dear Madhu,
    nice to see u back. I tried ur eggless Zuccini chocolate cake twice.First time it was slightly sticky, but the taste was so good. the second one came out very good, nice texture, moist & yummy. It is a hit. Now this date cake is looking so yummy. Will try this week end.

    Thanks Jahnu. I’m glad that you got the zucchini cake right. Do try the dates cake and am I sure you will get it right the first time itself.

  24. Divya

    Good to see you back Madhu..:)

    Shilpa’s cake is something which I have made many times and every time with a small change..let me tell you,your cake looks so pretty,neat slices and all:).Almond topping is an idea I am planning to lift:)

    Thanks Divya. I’m so glad that I tried the dates cake at least now. It’s definitely a winner recipe.

  25. Sonu

    Yaay! you back. I was expecting your post in this week.:) Actually, I wanted to try that Blueberry Coffee Cake from you…everything is ready and going to make it today. Will let you know how it come out.
    Here, the Date Cake looks so delish. I love Date in any form. Should try it some day. 🙂 Take care. Relax and pamper urself.:)

    Thank you very much Sonu. Do try it and let me know.