Date Walnut Cake Recipe
Eggless, Butterless, Sugarless Cake? Man, this is a good recipe. This is my second time making it. The first time I made it, I was really just curious to see how it would taste, as well as the texture. Well, I decided it was really good and made it for my mom’s birthday today. She had a piece a couple of hours ago and loved it! And that’s coming from a huge chocolate lover. I made an frozen mango frosting to go along with it. I winged the amounts, but it included some maple syrup, (more) dates, a few frozen mango slices, and a little bit of coconut oil.
Let’s get right to the recipe, shall we… 🙂
- 18 Pitted Dates (I had the big block of dates, so I just estimated as they were all stuck together)
- ¾ Cup Almond Milk/non-dairy milk
- ¼ Cup Pure Maple Syrup
- ¼ Cup Unsweetened Apple Sauce
- 1 Cup All Purpose Flour
- 1 tsp Baking Soda
- Optional: A few chopped walnuts to sprinkle on top of cake before baking.
- Preheat oven 350F
- Add milk and dates to a small pot and place on the stove on medium heat. Heat for a few minutes until the dates get soft. Remove from heat and let cool.
- Place milk and dates (most of the milk probably soaked into the dates, don't worry about there not being along of liquid left) into a food processor (I used a Magic Bullet), add the maple syrup and grind/blend until a smooth paste is formed. Add in the apple sauce and blend some more.
- Place date-mixture into a bowl and add in the flour and baking soda, a few table spoons at a time. Alternate mixing and incorporating more flour into the bowl.
- When everything is mixed, add batter into a square pan or round cake dish (I added a very thin layer of coconut oil to the bottom of the pan so that it would be easier to remove once cooked) and bake for 35-40 minutes.
- Allow to cool before removing onto a cooling rack.
8 Slices is approximately 146 calories per slice.
Here is how today’s cake turned out:
Because it was my mom’s birthday, I decorated the top of the cake slightly. Normally, I wouldn’t bother adding anything on top. The cake is already quite “chocolately”, even though it contains no chocolate. 🙂