Wholesome Vegan Date & Cashew Cake

Eggless Date and Cashew Cake Recipe

Description

A delightful vegan dessert that’s 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, it’s a cake that everyone can enjoy.

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Preparation:

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   • Preheat your oven to 180°C (350°F).
   • 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

Chef’s 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 that’s sure to impress at any gathering or just as a treat for yourself!