Winter is the season of indulgence, and we often find ourselves craving warm, comforting treats. This sugar-free Date and Walnut Cake is the perfect answer to satisfy your sweet tooth without compromising your well-being.
Sweetened naturally with dates and made with whole wheat flour, this cake is a guilt-free indulgence. Its rich, moist texture and nutty flavour make it a perfect treat for any occasion. It makes a healthy breakfast toast with warm milk or a tiffin treat. And the best part? You can enjoy it warm with a scoop of ice cream for a truly decadent dessert.
So, let’s get baking and savour the warmth of this delicious, healthy cake!
Date and Walnut Cake
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 25 pitted dates
- 1 ½ cup milk
- ½ cup Olive oil alternatively use coconut oil
- 1 tsp vanilla essence
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 50 g chopped walnuts
Instructions
- Preheat oven to 180C.
- Chop walnuts into small pieces.
- Deseed dates and soak in warm milk for at least 30 mins.
- Blend to a puree.
- Add oil, and vanilla essence and mix well.
- Sift in flour, baking powder and baking soda.
- Whisk to bring it all together.
- Line a loaf tin with parchment paper.
- Pour the cake batter into the tin.
- Add walnuts on top covering the entire top of the cake.
- Bake for 35-40 mins till a toothpick inserted comes out clean.
- Remove from oven and slice when cooled.
Notes
I love winters because it makes me work more with the oven – be it cakes, cookies, or savoury bakes. This date and walnut cake is just the beginning, let’s see what the season unfolds :-).
Happy Winters. Happy Cooking!
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