You can't have your cake and eat it too! I have heard the saying too many times to count. Well this time you actually can! Did you even know that it was possible to make a cake without any sugar? When I say sugar that includes honey, maple syrup etc. As I mentioned on the blog earlier, my husband Chirag is doing a fat loss challenge where he cannot have/enjoy any type of sugar. So as usual, I turned to my best friend Google for advice on how to make a delicious cake and came upon a recipe by www.thesaffrontouch.com which used dates to replace sugar as the sweetener. Researching a bit more, I stumbled upon many recipes which use date syrup as a sweetener but it does take a bit of time to make date syrup. I am planning to post a recipe for date syrup but that is for another time.
All you vegetarians out there are going to want to high-five me because this is one of the few cake recipes which does not contain any eggs. It doesn't even have any butter! This is probably the healthiest dessert that you will ever eat. Just keeps getting better and better doesn't it? Even though you need to soak the dates for a long time, the actual cake making process literally takes no time at all. So without any further ado, let them eat cake!
A totally vegan, sugar-less, egg-less & butter-less date & walnut cake. It is a perfect guilt-free tea time snack.
Preheat the oven to 180°C/356°F. Place 27 out of the 30 dates in a bowl with the almond/coconut milk. Leave them to soak for at least 3 hours. Once they finish soaking, blend them together with the milk till it forms a thick paste.
In another bowl, measure out the flour, baking powder & baking soda. Sieve well and set aside.
Chop up the remaining dates. Toast the walnuts and break them up into smaller pieces.
Mix the date paste along with the oil either by hand, a hand mixer or a stand mixer. Make sure the oil is emulsified well into the date paste. Then add in the toasted walnuts and chopped dates.
Add the flour in one tablespoon at a time. Fold it into the date mixture slowly but do not over-mix at this stage.
Pour the batter into a baking dish which is lined with parchment paper. Smoothen it out with a spatula. Place in the oven and bake for around 40 minutes till the cake springs back when you touch it.
Ingredients
Directions
Preheat the oven to 180°C/356°F. Place 27 out of the 30 dates in a bowl with the almond/coconut milk. Leave them to soak for at least 3 hours. Once they finish soaking, blend them together with the milk till it forms a thick paste.
In another bowl, measure out the flour, baking powder & baking soda. Sieve well and set aside.
Chop up the remaining dates. Toast the walnuts and break them up into smaller pieces.
Mix the date paste along with the oil either by hand, a hand mixer or a stand mixer. Make sure the oil is emulsified well into the date paste. Then add in the toasted walnuts and chopped dates.
Add the flour in one tablespoon at a time. Fold it into the date mixture slowly but do not over-mix at this stage.
Pour the batter into a baking dish which is lined with parchment paper. Smoothen it out with a spatula. Place in the oven and bake for around 40 minutes till the cake springs back when you touch it.
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