Eggless Dates And Almond Cake
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.
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.