No Egg, No Sugar Walnut Date Cake (बिना अंडा, बिना चीनी अखरोट और खजूर का केक) हिंदी रेसिपी के लिए नीचे स्क्रॉल करें 

If you’re looking for a wholesome, naturally sweetened dessert, this No Egg No Sugar Walnut Date Cake is a must-try. Made with the goodness of dates, crunchy walnuts, and warm spices, this cake is soft, moist, and perfect for tea-time or as a healthier treat for kids and family.

The best part? There’s no refined sugar and no eggs, yet the texture is incredibly rich and satisfying. Dates not only add natural sweetness but also give this cake a beautiful caramel-like flavor.

✨ Why You’ll Love This Recipe

  • No refined sugar – naturally sweetened with dates
  • Eggless – perfect for vegetarians
  • Soft, moist & bakery-style texture
  • Made with simple pantry ingredients
  • Can be made with whole wheat or all-purpose flour

This cake is one of the healthiest cake you can make. Unlike other healthy food this cake tastes heavenly. It tastes so good that even my fussy little eater ate it thinking it was chocolate. Of course I removed the walnuts as he doesn’t like nuts. He also kept asking for more and more.

For this cake you will need pitted dates, milk, flour, baking soda, oil, baking powder, cinnamon-nutmeg powder and vanilla extract.

Dates – You can use any date of your choice. Use either pitted dates or remove seeds. Number of dates may vary depending on their size. 20-25 dates should be fine and they should weigh around 325 g after removing seeds.

Milk – I have used whole milk, you can use low fat or fat free milk. If you’re vegan feel free to use any vegan milk.

Flour – This cake can be make with whole wheat flour or all purpose flour or combination of both. I usually use half and half, i.e., half whole wheat and half all purpose flour. While using just whole wheat flour will make it healthier but at the same time it makes the cake dense and heavy.

Oil – For cakes I usually use pure olive oil. Feel free to use melted butter or ghee.

Cinnamon/Nutmeg powder – You can use either of them or combination of both. If you want you can bake without them. One of my friends used coffee powder instead of cinnamon/nutmeg powder and it turned out amazing too.

Walnuts – If you don’t like walnuts you can replace it with almonds or you can make it nut free. You can also add chocolate chips.

Baking time – I baked this cake in 6 inch cake pan and it took me 54 mins. If you’re baking in 8 inch pan, it should take 40-45 mins.


Ingredients

  • 20–25 pitted dates (approx. 325 g after removing seeds)
  • 1 ½ cup milk
  • 1 cup flour (120–130 g)

    (Use whole wheat flour, all-purpose flour/maida, or a mix of both)

  • ½ cup light-tasting oil / melted ghee / butter
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon-nutmeg powder
  • 1 tsp vanilla extract
  • A pinch of salt
  • ½ cup (65 g) walnuts

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👩‍🍳 Step-by-Step Instructions

1. Prepare the Dates

Remove seeds from the dates and soak them in milk for 2 hours.

Alternatively, you can gently boil the dates in milk until they become soft.

2. Make Date Purée

Blend the soaked dates and milk into a smooth purée using a mixer grinder.

3. Mix Wet Ingredients

Transfer the purée to a large bowl. Add oil and vanilla extract.

Whisk well using a hand blender or electric mixer until smooth.

4. Add Dry Ingredients

Add flour, cinnamon-nutmeg powder, baking soda, baking powder, and salt.

Mix gently until a lump-free batter forms.

(Optional: Sieve dry ingredients before adding for a lighter texture.)

5. Prepare for Baking

Preheat oven to 350°F (180°C).

Grease a cake pan (I used a 6-inch pan) and pour the batter into it.

6. Add Walnuts

Sprinkle walnuts evenly on top.

7. Bake

Bake at 350°F for 50–55 minutes.

Insert a toothpick in the center—if it comes out clean, the cake is ready.

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📝 Important Notes

  • Baking time varies depending on pan size:
    • 6-inch pan: 50–55 minutes
    • 8-inch pan: 40–45 minutes
    • Wider pans bake faster
  • Do not overmix the batter to keep the cake soft
  • You can lightly toast walnuts for extra flavor

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💡 Tips & Variations

  • Add a handful of chocolate chips for a dessert-style twist
  • Replace milk with plant-based milk for a vegan version
  • Add a pinch of cardamom powder for an Indian flavor touch
  • Store in an airtight container for up to 3 days (refrigerate for longer shelf life)

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☕ Serving Suggestions

Enjoy this cake warm with a cup of chai or coffee. It also makes a great lunchbox treat for kids or a guilt-free dessert after meals.

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📌 हिंदी में रेसिपी (Hindi Recipe)

बिना अंडा, बिना चीनी अखरोट और खजूर का केक

सामग्री:

  • 20–25 खजूर (बीज निकालकर, लगभग 325 ग्राम)
  • 1 ½ कप दूध
  • 1 कप आटा (120–130 ग्राम)
  • ½ कप तेल / घी / मक्खन
  • ½ छोटा चम्मच बेकिंग सोडा
  • ½ छोटा चम्मच बेकिंग पाउडर
  • ½ छोटा चम्मच दालचीनी- जायफल पाउडर
  • 1 छोटा चम्मच वनीला एक्सट्रैक्ट
  • एक चुटकी नमक
  • ½ कप अखरोट

विधि:

  1. खजूर के बीज निकालकर उन्हें दूध में 2 घंटे भिगो दें।

    (या दूध में उबालकर नरम कर लें)

  1. खजूर और दूध को मिक्सर में पीसकर स्मूद प्यूरी बना लें।
  2. इस प्यूरी को एक बाउल में निकालें। इसमें तेल और वनीला डालकर अच्छी तरह मिलाएं।
  3. अब इसमें आटा, बेकिंग सोडा, बेकिंग पाउडर, दालचीनी-जायफल पाउडर और नमक डालकर मिलाएं। ध्यान रखें कि गुठलियां न रहें।
  4. ओवन को 180°C (350°F) पर प्रीहीट करें।
  5. ग्रीस किए हुए केक टिन में बैटर डालें और ऊपर से अखरोट डालें।
  6. 50–55 मिनट तक बेक करें। टूथपिक डालकर चेक करें—अगर साफ निकले तो केक तैयार है।

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❤️ Final Thoughts

This Walnut Date Cake is proof that you don’t need sugar or eggs to create something delicious. It’s nourishing, flavorful, and perfect for everyday indulgence.

If you try this recipe, don’t forget to save it and share your version!