Eggless Date and Walnut Cake | Easy Eggless Tea Cake

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat and adds moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water can be used for moisture.

Preheat the oven to 175°C (350°F) for 10-15 minutes using a 52-liter OTG in toast mode.

Take 150 grams of Omani dates, de-seed them, and soak them in warm milk for 10-15 minutes until soft.

Grind the soaked dates into a smooth paste using a grinder.

Chop the walnuts and coat them with a little all-purpose flour to prevent sinking during baking.

In a bowl, combine the date paste with Greek yogurt at room temperature, canola oil, and a little brown sugar.

Add pure vanilla extract and mix all the ingredients together using a hand whisk for about 30 seconds.

Sift in the measured all-purpose flour, cinnamon powder, baking soda, aluminum-free baking powder, and salt over the wet ingredients.

Fold the dry ingredients into the wet mixture using a hand whisk until combined, adding 20 ml of milk if the batter is too thick.

Add the chopped walnuts and mix gently with a spatula, scraping the sides and bottom of the bowl for a final mix.

Distribute the batter evenly into two disposable baking pans or an 8x3 inch loaf pan, topping with chopped walnuts.

Bake in the preheated oven at 175°C for 25-30 minutes, checking with a toothpick for doneness.

Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens