This is a cake recipe I got from my pachi(mom’s sister). She has an amazing collection of very easy and very tasty food. One among them is this cake. The cake mix requires hardly 2-3 steps and you will have a cake with amazing taste 
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This is one of the dishes she always prepared for any parties at her home. It became so popular that everybody started asking her for this recipe. It spread in her circle of friends and relatives like a wild fever. After a few days everybody was baking this cake at their home. There is a tradition in their family to send food items, mostly sweets or some other special dishes, to friends and relatives occasionally -once in a month or so. After this ‘cake fever’, everybody was finding this cake in the box sent to them. Finally Pachi was so bored of eating it, she had to stop baking this.
When I started baking, I prepared this once and took it to office. Again, the ‘cake fever’ was spread in the office. Everybody who tasted the cake thought I bought it from the store and was bluffing about having baked it myself!!!. So be careful when you are baking this, you might start a ‘cake fever’ again 
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This cake tastes great when served with vanilla icecream.
Ingredinets:
18 dates(Khajoor)
3/4 cup milk
3/4 cup sugar
1 cup all purpose flour or maida
1/2 cup oil
1 tea spn baking soda
1 tbl spn cashews, walnuts(optional)
PS: If you use ‘baking powder’ instead of ‘baking soda’, cake becomes a bit harder.
Method:
Soak the dates in warm milk overnight (I usually don’t soak the dates since I use the seedless dates, I just heat milk and dates for few minutes or microwave them so that dates becomes soft and help in grinding). Remove the seeds. Add sugar and grind them to a smooth paste along with the milk in which it is soaked in. Add oil and mix.
Sieve together flour and baking soda. Add the flour one table spoon at a time and mix slowly. Add the nuts and mix.
Preheat the oven at 350F. Bake the cake in a greased oven proof dish for 35-40min (or till a knife inserted in the cake comes out clean).
Makes 8 large pieces
Preparation time : 45min
Updated pictures on Feb 17th 2008 :
PS: The color of the cake largely depends on the dates used. I have made it with different varieties of dates and sometimes it turns out black and sometimes it is very light in color. So do not panic if your cake does not look exactly like mine.
In above picture, I have used buttercream icing for decoration.
One change I made this time is, I didn’t add oil. It was a bit less dense, but the taste was still great. So I think I will be baking the low calorie version, ie without oil hereafter. All other ingredients quantity remain same.
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713 Responses to Date Cake (Eggless)
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Hi Shilpa,
I prepared this cake y’day it come out really nice.. thanks for giving such nice recipe.
Have you tried this using whole wheat flour?
Anusha
I haven’t, but some of my readers tried it and they had good results
Hai Shilpa – Thank you for this awesome, super easy recipe. The cake came out really well:)
Hi Shilpa
I made dis cake few days ago,it really came out very gud.We are highly thankful to you for sharing such a wonderful recipe with us.Everybody liked it. Can u tell us about frosting of cake wid strawberry.
Hi,
Could you please tell me if you substituted anything when you made the cake without the oil? How did you make up for the missing liquid ? Did you use applesauce ? Also, I am planning to bake this using white whole wheat flour. Will anything change because of that ?
Thanks,
Anusha
No, did not add anything. It works as it is.
Hi, I am looking for an eggless dairy-free cake recipe for my son’s bday party, and may try this. I am curious what holds the cake together without the eggs? The dates? Does it end up super-crumbly? Thanks!
Yes dates. And no, it is not crumbly, it is very moist and dense cake
yesterday i had posted a comment and i cant see it now.
You left the comment on a different post.
Thank u 4 your quick reply Shilpa..i just go through your index.You have got an amazing collection of receipes.I will definitely try some of your wonderful receipes.
Hi Shilpa, Thanks so much for this great recipe. It worked beautifully – moist and firm and sweet. And so easy! A real winner. Thank you for sharing it.
Hai is it ok to add grated carrot to it as I once tasted carrot and dates eggless cake which was delicious.since then I have been looking for the recipe when I came across ur dates vegan cake.do answer my query.
Sorry, haven’t tried it.
Dear shilpa,
i love your site ..user friendly and excellent recipes. i have a question . As i dont have an oven .can i pressure cook it..and can i just put the tin mould with just round plate at bottom ..or should i add sand as many sites suggest ..thanks
Sorry, I never tried cakes in pressure cooker. But I have heard you should use sand
hi shilpa ..today i tried a basic sponge cake in cooker .no sand ..just a plate with hole between mould and cooker..it worked absolutly fine. infact very good and no burnt edges.just for info to ppl on your website
Thanks Amu for the info
Hi Shilpa,
I made this cake twice…No doubt the taste was very good..BUT when I tried to flip it on a flat dish middle portion of the cake was stuck to the baking pan making my cake break..I ensured that the cake was cooled at room temp for 30 mins…I want to make a princess castle cake for my daughter’s birthday from this http://www.youtube.com/watch?v=BqOP4iygW2k….I will have to bake 4 square 9″ inch cakes..how much quantity will I have to bake if I plan a date cake or if I go for 1-2-3 cake..Thanks in advance…
I liked this recipe and so I tried my very first cake ever. I don’t know how to count; so the 18 became 15. The oil I left out like you said. I added 2 pods of crushed cardamom, because I just have it from my sister.
It was a disaster (my problem, not your recipe, read on please). Looked great, knife came out dry (didn’t know I had to stab the center), but when it cooled, collapsed totally in the center, where it was soft. The outermost 2 inch ring was GREAT!!! I think there are several bugs(!) in my program. Did not wait 10 minutes after oven was hot, did not wait to take it out, and baked in a thick glass dish.
Any way, I experimented it on my colleagues today, and they all loved it and had seconds. They were amazed that it had no eggs, and no oil!! Only one guessed it was dates (tasted like Panchamritham!). I took the word ‘grind’ too literally and did so with a mortar and pestle. Next time, blender!
Thanks very much for a wonderful recipe, so easy to prepare and delicious!!
I made this cake yesterday came out very good!!! Loved the taste and super easy to make..Thanks for the recipe
And yes I left out the oil completely..
Hi,
Just tried this recipe out! It was delicious. I just made a few changes:
1. I dissolved the baking Soda in 1 teaspoon of vinegar to make the cake less dense.
2. Added 1/4th teaspoon of Jamaican Allspice
3. Substituted Sugar with 4 tablespoons honey!
It came out soft, fluffy and perfectly sweetened. The only problem I had was it tasted of baking soda. So next time I will cut down on baking soda, and add a little buttermilk. But the recipe is amazing!
Thanks,
Gayatri
Hi Shilpa,
I tried this recipe with rice flour so that my wheat allergic son can eat it and of course I made it without nuts. It is very dense and moist and did not break like rice based baked goods do. Thank you for such an excellent recipe.
Here’s a comment from my son:
Hi Shilpa Aunty,
I really liked my mother’s version of your cake. I hope she makes it another time.
Thank you so much!
Narayana