This delightful Eggless Date & Walnut Oatmeal Cake combines the natural sweetness of dates with the crunch of walnuts, all wrapped in a soft, fluffy texture. With the perfect balance of flavors, this cake makes for an ideal snack or dessert, especially when enjoyed with a warm cup of milk. Its hearty ingredients, including rolled oats, flax meal, and whole wheat flour, make it a wholesome treat for any occasion.
Ingredients
Ingredient
Quantity
All Purpose Flour (Maida)
1-1/4 cups
Baking Powder
1-1/2 teaspoons
Salt
1/4 teaspoon
Brown Sugar (Demerara Sugar)
1/2 cup
Nutralite Classic Spread
1/2 cup
Rolled Oats
3/4 cup
Hot Water
1 cup
Dates (pitted)
1 cup
Walnuts (chopped)
1 cup
Flax Seed Powder (Flax Meal)
1 tablespoon
Chilled Water
3 tablespoons
Nutritional Information (per serving)
Nutrient
Amount per Serving
Calories
200 kcal
Protein
4 g
Carbohydrates
32 g
Dietary Fiber
4 g
Sugars
15 g
Fat
9 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
200 mg
Preparation
Step
Action
1
Preheat the oven to 180°C (350°F). Grease a loaf pan or springform pan with Nutralite Classic Spread and lightly dust with flour. Set aside.
2
Soak the dates in 1 cup of hot water for about 15 minutes, allowing the water to absorb and the dates to soften.
3
Prepare the flax meal egg replacer by mixing 1 tablespoon of flax meal with 3 tablespoons of chilled water. Stir well and let it rest for 15 minutes.
4
Sift the all-purpose flour, baking powder, and salt into a bowl and set aside.
5
In a large mixing bowl or stand mixer, combine the flax meal egg replacer, Nutralite Classic Spread, and brown sugar. Beat well until the mixture is light and fluffy.
6
Add the oats, chopped walnuts, and softened dates to the mixture. Beat until well combined.
7
Gradually add the sifted flour mixture to the bowl, mixing until all ingredients are fully incorporated.
8
Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until a tester inserted into the center comes out clean.
9
Let the cake cool before slicing. Serve with a warm cup of milk for a wholesome snack.
Cooking Tips & Variations
Flax Meal Substitute: If you prefer not to use flax meal as an egg replacer, you can substitute it with 1/4 cup of unsweetened applesauce or a mashed banana to maintain the cake’s moist texture.
Nuts: You can swap walnuts for any other nuts you prefer, such as almonds, pecans, or hazelnuts.
Sweetener Variations: For a lighter version, you can replace the brown sugar with honey, maple syrup, or coconut sugar, though this may slightly alter the cake’s texture and moisture.
Gluten-Free Version: To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
This Eggless Date & Walnut Oatmeal Cake is not only a delicious and satisfying treat but also a nourishing one. Packed with fiber, healthy fats, and natural sweetness, it’s a great option for those looking for a wholesome, egg-free alternative to traditional cakes. Perfect as a snack after school or a light dessert, it’s bound to become a family favorite!
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