Few days back I came across this Eggless Date cake & tried it out with a few modifications. It tasted amazing. Here’s the modified recipe:
Dates – 20 numbers ( I had used Tunisian dates that are very sweet)
Milk – 3/4 cup + 1/8 cup
Granulated sugar – 1/2 cup
Canola oil – 1/4 cup ( Please don’t use any other flavoured oil like corn oil)
Vanilla essence – 1/4 tsp
Egg – 1, large
All purpose flour – 1 cup
Cocoa powder – 1 tsp
Baking soda – 1 tsp
Salt – a pinch
Chopped walnuts – 1 tbsp
Heat the milk & soak the dates in the hot milk for an hour.
Preheat the oven to 180C. Line a loaf tin with parchment paper & grease it.
Sift together the flour, salt, baking soda & cocoa powder.
Grind the dates & sugar using the milk in which you had soaked the dates to a smooth paste. Keep aside.
Beat the egg very well; add the oil & the ground dates mixture. Mix well & fold in the sifted flour & chopped nuts.
Transfer the batter to the greased loaf tin. Bake in the preheated oven at 180C for 35 – 40 minutes.
Let cool for 10 minutes in the loaf tin before inverting the cake on to a rack for cooling completely.