Whole wheat dates almond cake is a super soft and moist cake speckled with almonds. The cake is sweeten up with cane sugar for a guilt free indulgence as a simple breakfast, snack, or dessert! This dates almond cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.
Almond dates cake is an eggless cake made with whole wheat flour, dates and almond. This ultra soft and moist cake is easy to make with basic and wholesome ingredients. The addition of the fine almond gives a nice texture and crunch to the cake making it an utterly delicious cake. You can feel the crunch from the almond in every bite of the cake.
This dates almond cake is very simple to make and bursting with flavor. It is a healthier cake made with whole wheat flour and healthy sweetener using it to the minimum to make it a lesser sugar cake with less sweetness. It is moist, soft and flavorful. Simply irresistible it is!
The aroma from the dates and crunchy bite of the almonds in each bite of the cake is drool worthy. This eggless dates almond cake is insanely delicious that you can’t stop with just one slice! This scrumptious cake does not last more than 24 hours at my house.
This atta dates almond cake is kids friendly too. You can serve it as a snacks or pack them in tiffin box. It is a perfect way to feed dates and almond to kids who are fussy eater and refuse to have dry fruits and nuts in their diet. Even my kid refuse to have most of it so I always try and find ways how to incorporate this healthier stuffs in his diet.
WHY YOU’ll LOVE THIS ALMOND DATES CAKE
I love dry fruits and nuts cakes because this is a healthier alternative to other cakes. This dates almond cake is my personal favourite. Apart from this I also love my whole wheat carrot cake, whole wheat fruit and nut cake, banana nut bread, which are also one amongst the most liked cake; tried and tested by many. There are few reasons why this is my personal favourite and why you’ll love this cake.
● This cake is incredibly delicious, soft and moist. The cake is tender with awesome taste and texture from inside out. The dates and almond is the star of this recipe and imparts a great taste and texture to the cake.
● The cake is made with whole wheat flour and sweeten with cane sugar. Minimum amount of sugar is used as the cake is also naturally sweeten with dates.
● This cake is flavorful from the dates and crunchy from the almond in every bite and that’s what makes this cake utterly irresistible.
● This cake is deliciously tasty and got a beautiful colour and flavor from dates and cane sugar. The cake is not overly sweet as I preferred not too sweet. Of course sweetness can be adjusted as per ones palate preference.
● This cake is so simple and easy to make. It doesn’t require any fancy ingredients, equipments or techniques. Even a novice or a beginner can easily bake this and devour it. You don’t need a stand or hand mixer. Just a hand whisk or spatula to whisk together the wet ingredients and then stir in the rest of the ingredients to combine together. It doesn’t get easier than that.
● This cake is made with wholesome ingredients. The recipe uses whole wheat flour rather than all-purpose flour. Unflavored sunflower oil is used which yields a wonderfully moist cake. Cane sugar is used as sweetener. The combination of dates and cane sugar lends an amazing flavor. The crunchy feel of almonds in every bite of he cake is out of the world.
● This recipe is versatile. You can make changes as per your taste buds by adding or opting out the ingredients. You can play with ingredients and give twist to the recipe.
WHAT GOES INSIDE THIS WHOLE WHEAT DATES ALMOND CAKE?
This section explains what all ingredients is used in making the eggless dates and almond cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
● FLOUR – Whole wheat flour (atta) is used for more healthier version instead of all purpose flour (maida). The cake turned out light and soft. You can’t find the taste of atta in this cake.
● DATES – Black dates is used in the recipe. Use the soft variety and not the dried dates. Dates is one of the key ingredients in this recipe.
● ALMOND – I have used very finely chopped almond. You can also use it sliced.
● SUGAR – The recipe uses cane sugar making the cake a healthier version. It yields soft and moist cakes. It also adds incredible flavor and texture to the cake.
● LEAVENING AGENTS – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake. Also the reaction of baking soda and buttermilk allows the cake a perfect rise and turn out a soft, spongy and moist cake.
● OIL – Sunflower oil is used here. The oil adds moisture to the cake and makes the cake soft and moist textured cake. If you’d like to add a buttery taste, swap the oil with butter or half the oil for butter, it works like magic!
● MILK – The recipe uses whole milk. Recommend to use whole milk for extra richness and taste.
● VINEGAR – Regular white vinegar is used here. It is used with milk to make buttermilk.
● SALT – To enhance the overall flavor and helps to balance out the sweetness
● VANILLA ESSENCE – It adds a nice vanilla flavor to this cake.
INGREDIENT SUBSTITUTION
● Use all purpose flour instead of whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
● Cane sugar can be substituted with brown sugar or jaggery or granulated sugar.
● You can use butter instead of oil or mixture of both (50-50 ratio)
● You can use 1 large egg or 2 small eggs if you want to make it with egg.
● You can use store bought buttermilk.
● You can use lemon juice instead of vinegar.
● You can add-on other nuts in addition to almond. ● You can use almond essence instead of vanilla essence.
CAN THIS DATES ALMOND CAKE BE MADE WITH EGGS?
YES you can… To make this dates almond cake using egg you may use 2 small eggs (use 1 if it is large egg). First break the eggs in the mixing bowl one after the other and whisk for few minutes, followed by the other ingredients. You’ll need reduce the milk to ⅔ cup (180 ml). You’ll also need to opt out the baking soda if you’re using egg.
HOW TO MAKE EGGLESS DATES ALMOND CAKE
This section shows how to make eggless dates almond cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.
I made a simple recipe video of this delightful dates and almond cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Whole Wheat Dates Almond Cake
Here’s a step by step pictorial instructions to make eggless dates almond cake.
Preheat oven at 180° C for 10 minutes. Line a cake pan with parchment paper or grease it with oil or butter.
In a mixing bowl add in the milk and vinegar. Stir and keep aside for 5 minutes. This is your buttermilk.
Remove the seeds from the dates and add them in a mixie jar. Add 2-3 tablespoon water or milk and grind them into fine paste. (If your dates is hard and dried one you need to soak them for sometime and then grind them).
Take the buttermilk bowl and add in the dates puree, cane sugar, oil and vanilla essence. Mix well to combine.
Place a sieve and add in the flour, baking powder, baking soda and salt. Sift them.
Gently fold the wet ingredients and the dry ingredients and make a smooth batter without lumps.
Add in the almond reserving some for topping on top and gently fold the batter.
Pour the batter over the prepared cake pan. Tap the cake pan to release any air bubbles inside. Sprinkle the remaining almond over it.
Bake the cake for 30-35 minutes with both filaments (rods) switch on. Start checking from 30 minutes. A tooth pick inserted should come out clean if not bake further for few minutes.
Remove from the oven, let it stand for 5-10 minutes. Demould and let it cool dowm completely. Cut and serve.
TIPS AND IMPORTANT NOTES TO MAKE A PERFECT DATES ALMOND CAKE
● Use soft dates to make dates cakes. It gives natural sweetness, more flavor and nice texture. Always puree them and use.
● If you are using soft dates you need not soak them. Just remove the seeds and puree them in a mixie or blender by adding little water or milk.
● Do not overmix the cake batter. It may end up into a very densed and hard cake. Please watch the recipe video for better understanding.
● Always grease your cake pans to avoid your cake from sticking to the bottom. You may grease the pan and dust with flour too. You can also use butter paper or parchment paper. Just greasing alone does the job, its tried and tested.
● Let the cake cool down completely before slicing them. I can relate how much we get excited once the cake is out of oven. Specially with kids around sometimes we end up cutting the cake before cooling down completely which relate to me, my son just can’t wait so I have to cut it without cooling down completely most of the time.
● All ingredients to be at room temperature.
● Always preheat oven before starting your bake.
● Bake the cake with both the rods on.
● Sieve the flour 2-3 times, this helps in getting a nice texture to the cake. My flours are already sieved before storing.
● Be careful with your cake batter. It should not be running. The batter consistency should not be too thick nor runny.
● Do not open the oven frequently to check the cake while the baking is in process. Atleast 20 minutes before.
● Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
● The cake stays good for atleast 3 days in room temperature, If you can’t finish the cake within it, you can refrigerate the cake to go good for some few more days. Store it in an airtight container. You can cling wrap it or simply put it in airtight container and store in refrigerator.
RECIPE CARD
Eggless Dates And Almond Cake
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- weighing scale
- whisk
- Mixer grinder
- 6 inches round cake
Ingredients
- 1 cup wwhole wheat flour (128 grams)
- 150 grams black dates (12-15 large size)
- 50-6 grams almond chopped finely (½ cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon pink salt
- 60 grams cane sugar (⅓ cup)
- ¼ cup oil (60 ml)
- 1 teaspoon vanilla essence (or almond essence)
- ¾ cup whole milk (180 ml)
- 2 teaspoon vinegar (or lemon juice)
Instructions
- Preheat oven at 180° C for 10 minutes. Line a cake pan with parchment paper or grease it with oil or butter.
- In a mixing bowl add in the milk and vinegar. Stir and keep aside for 5 minutes. This is your buttermilk.
- Remove the seeds from the dates and add them in a mixie jar. Add 2-3 tablespoon water or milk and grind them into fine paste. (If your dates is hard and dried one you need to soak them for sometime and then grind them)
- Take the buttermilk bowl and add in the dates puree, cane sugar, oil and vanilla essence. Mix well to combine.
- Place a sieve and add in the flour, baking powder, baking soda and salt. Sift them.
- Gently fold the wet ingredients and the dry ingredients and make a smooth batter without lumps.
- Add in the almond reserving some for topping on top and gently fold the batter.
- Pour the batter over the prepared cake pan. Tap the cake pan to release any air bubbles inside. Sprinkle the remaining almond over it.
- Bake the cake for 30-35 minutes with both filaments (rods) switch on. Start checking from 30 minutes. A tooth pick inserted should come out clean if not bake further for few mins.
- Remove from the oven, let it stand for 5-10 minutes. Demould and let it cool dowm completely. Cut and serve.
Video
Notes
-
Use soft dates to make dates cakes. It gives natural sweetness, more flavor and nice texture. Always puree them and use.
-
If you are using soft dates you need not soak them. Just remove the seeds and puree them in a mixie or blender by adding little water or milk.
-
Do not overmix the cake batter. It may end up into a very densed and hard cake. Please watch the recipe video for better understanding.
-
Always grease your cake pans to avoid your cake from sticking to the bottom. You may grease the pan and dust with flour too. You can also use butter paper or parchment paper. Just greasing alone does the job, its tried and tested.
-
Let the cake cool down completely before slicing them. I can relate how much we get excited once the cake is out of oven. Specially with kids around sometimes we end up cutting the cake before cooling down completely which relate to me, my son just can't wait so I have to cut it without cooling down completely most of the time.
-
All ingredients to be at room temperature.
-
Always preheat oven before starting your bake.
-
Bake the cake with both the rods on.
-
Sieve the flour 2-3 times, this helps in getting a nice texture to the cake. My flours are already sieved before storing.
-
Be careful with your cake batter. It should not be running. The batter consistency should not be too thick nor runny.
-
Do not open the oven frequently to check the cake while the baking is in process. Atleast 20 minutes before.
-
Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
-
The cake stays good for atleast 3 days in room temperature, If you can’t finish the cake within it, you can refrigerate the cake to go good for some few more days. Store it in an airtight container. You can cling wrap it or simply put it in airtight container and store in refrigerator.
FEW CAKE RECIPES YOU MIGHT LIKE
Chocolate Banana Caramel Cake
Nut And Seed Cake
Holiday Fruit Cake
Last Minute Christmas Cake
Banana Oats Cranberry Cake
Banana Walnut Cake
Eggless Cranberry Brownies
Kidney Beans Brownies
Chocolate Wine Fruit Cake
Apple Cinnamon Cake
Dutch Truffle Cake
Eggless Pineapple Cake
Eggless Lamingtons
Eggless Chocolate Cake
Pineapple Upside Down Cake
Chocolate Ganache Cake
Banana Chocolate Chip Mug Cake
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
So give this delectable and addictive dates and almond cake a try and let me know how much you like it. Do share your thoughts about the recipe with me here! I would love to see that.
Well, if you make this dates and almond cake recipe, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
Looks delicious
Thanks so much