Eggless Date and Cashew Cake Recipe
Description
A delightful vegan dessert thatโs both hearty and wholesome, this Eggless Date and Cashew Cake combines the natural sweetness of dates with the nutty crunch of cashews for a beautifully balanced treat. Ideal for those looking for an egg-free, plant-based cake, this recipe is simple yet packed with flavors that bring a taste of comfort in every slice. Perfect with a warm cup of coffee or a scoop of dairy-free mango and coconut ice cream, itโs a cake that everyone can enjoy.
Ingredients
Ingredient | Quantity |
---|---|
All-Purpose Flour (Maida) | 3/4 cup |
Whole Wheat Flour | 3/4 cup |
Sunflower Oil | 1/2 cup |
Caster Sugar | 3/4 cup |
Dates | 1 cup (pitted) |
Cashew Nuts (chopped) | 1/2 cup |
Baking Soda | 1 1/2 teaspoons |
Salt | A pinch |
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | ~ 360 kcal |
Carbohydrates | 47 g |
Protein | 5 g |
Fat | 18 g |
Fiber | 4 g |
Sugar | 28 g |
Sodium | 80 mg |
Instructions
-
Preparation:
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- Grease a 9-inch round baking pan with oil or line it with aluminum foil, then grease and flour it for easy removal. This helps prevent sticking.
-
Soak the Dates:
- If your dates have seeds, remove them first, then chop the dates into small pieces.
- Place the chopped dates in a bowl and soak them in just enough warm water to cover. Allow them to soften for about 30 minutes to an hour.
-
Prepare the Dry Ingredients:
- Measure out all the ingredients and have them ready for mixing.
- In a large mixing bowl, sieve the all-purpose flour, baking soda, and salt to ensure a smooth and lump-free cake batter. Set aside.
-
Mix the Wet Ingredients:
- In another bowl, beat together the sunflower oil and caster sugar with a spoon or fork until well combined. This helps create a light, fluffy texture for the cake.
-
Combine Ingredients:
- Gradually add the sieved flour mixture (all-purpose flour, baking soda, and salt) into the oil and sugar mixture.
- Add the whole wheat flour, then gently mix until the batter is smooth and all ingredients are incorporated.
-
Add Dates and Cashews:
- Drain any excess water from the soaked dates and add them to the batter, along with the chopped cashew nuts.
- Fold them gently into the mixture, ensuring that the dates and cashews are evenly distributed throughout the batter.
-
Bake the Cake:
- Pour the batter into the prepared baking pan, leveling the surface with a spoon or spatula to ensure even baking.
- Place the pan in the preheated oven and bake for approximately 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
-
Cool and Serve:
- Remove the cake from the oven and place it on a cooling rack.
- Let it cool for about 10 minutes in the pan before gently turning it out onto the rack to cool completely.
- Slice and enjoy this Eggless Date and Cashew Cake with a warm cup of coffee, or serve with a scoop of gluten-free mango and coconut milk ice cream for a tropical twist.
Chefโs Tips
- For Extra Moisture: Add 1-2 tablespoons of non-dairy milk to the batter if it feels too thick.
- Customize the Nuts: Swap the cashews with almonds, walnuts, or pecans for a unique flavor twist.
- Storage: This cake keeps well for up to 4 days in an airtight container at room temperature or up to a week if refrigerated.
This Eggless Date and Cashew Cake is as versatile as it is delicious, offering a vegan-friendly option thatโs sure to impress at any gathering or just as a treat for yourself!