Eggless Date And Cashew Cake Recipe
Here is a quick and easy moist cake that is prepared with an eggless option. The cake is loaded with cashew nuts and dates that adds on an extra crunch to every bite that you take. Dates and cashew nuts are a powerhouse of nutrition, full of vitamins, minerals and fiber. Serve this warm pieces of cake along with Tea.
Eggless Date And Cashew Cake is a quick and easy, super moist, soft and delicious, healthy egg free cake, dotted with bits of nutritious date and cashew pieces throughout, made totally vegan (with no butter or milk products) and with whole wheat flour used in the batter. Dates and cashew nuts are a powerhouse of nutrition, full of vitamins, minerals and fiber.
Enjoy the Eggless Date And Cashew Cake as a tea time snack with a hot cup of Quahwa Arabic Coffee.
Here are few more interesting walnut recipes which you can try.
20 M
40 M
60 M
6-8 Servings
Ingredients
- 3/4 cup All Purpose Flour (Maida)
- 3/4 cup Whole Wheat Flour
- 1/2 cup Sunflower Oil
- 3/4 cup Caster Sugar
- 1 cup Dates
- 1/2 cup Cashew nuts , chopped
- 1-1/2 teaspoon Baking soda
- Salt , a pinch
How to make Eggless Date And Cashew Cake Recipe
To begin with the Eggless Date And Cashew Cake Recipe first, Preheat oven to 180 degrees Centigrade or 350 degrees Fahrenheit.
Grease and flour a 9-inch round baking pan or line with aluminum foil and then grease and flour.
Remove the seeds from dates if any and chop the dates. Soak them in just enough water for 30 minutes to an hour.
Measure all the ingredients and keep ready.
In a mixing bowl, beat oil and sugar with a spoon or fork.
Sieve all purpose flour, salt and soda.
Add this along with the whole wheat flour to the oil and sugar, give it a good mix so that all ingredients combine together.
Stir in the chopped dates along with the water and also add the chopped cashew nuts.
Pour the mixture into the baking pan, level the mixture with a spoon or spatula.
Bake for about 30 minutes or until a tooth pick inserted into the center of the cake, comes out clean.
Remove from the oven and place the pan on a cooling rack.
After 10 minutes, remove from the pan and cool completely.
Enjoy the Eggless Date And Cashew Cake Recipe with a cup of hot coffee or with a scoop of Gluten-Free Mango and Coconut Milk Ice-Cream.
