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Wednesday, 27 March 2013

Dates Cake (Egg less and Butter less)

This is a soft and moist butter less and egg less cake with the goodness of dates in it. This cake is very easy to make and tastes awesome. I am posting lots of pictures of this yummy cake....so sit tight...you are going to enjoy it.... :)

As my family said.... it tastes like gulab jamun. I added little less sugar as mentioned in the quantity, as dates has its own sweetness. 

Now-a-days, i take the ingredients for baking, according to the gms and ml and not by cups unless the recipe demands. I read somewhere that for baking cakes, the ingredients has to be accurate using gms and ml and if we convert it into cups there will be a slight difference in the quantity. So i would suggest you to take the ingredients according to the gms and ml, but again its your choice....

I don't know how to describe about this cake...Try it out by yourself and you will come to know.

Recipe Source: Sharmis Passions


1 cup (135 gms) Maida/All Purpose Flour
18 Dates (de-seeded, brown or black coloured)
3/4 cup (185 ml) Milk
3/4 cup (165 gms) Sugar
1/2 cup (125 ml) Oil
1 tsp Baking Soda
1 tbsp Nuts (chopped, any nuts of your choice, optional)


  • Soak the de-seeded dates in little milk and keep this aside for 15 to 30 minutes.
  • In the mean time, sieve together maida and baking soda. Keep this aside.
  • In a deep bowl, add sugar, milk and oil. Mix it well using and electric hand beater till the sugar is completely dissolved. Keep this aside.
  • Grind the soaked dates into a fine paste and add this into the milk mixture. Beat it again till everything is well combined.
  • Now add the maida-baking soda mix into it, little by little. Mix well using a wooden spoon, till everything is combined properly.
  • Add the chopped nuts and mix once again.
  • Pre-heat oven at 175 degree Celsius in convection mode.
  • Grease a cake tin with butter or oil and line a butter paper in it.
  • Pour the prepared cake batter in it 
  • Place the cake tin in the pre-heated oven for 35 - 40 minutes. Check with a tooth pick whether cooked or not.
  • Once it is cooked, give a standing time of 5 minutes.
  • Later, take off from the cake tin and let it cool on a wire rack.
  • Once cooled, cut into pieces and serve. 

Thanks for visiting
Happy Cooking!!


  1. looks extremely soft... eggless and butterless... should try!

  2. Wow, egg and butter less...I should try it

  3. Yummy soft cake. nice presantation

  4. I wonder how it tastes without eggs and butter! I have to try this! It looks really yummy and soft :)

  5. Lovely looking.. Like the way u decorated it.. Simple yet catchy :) I know, even eggless, butterless can taste awesome if made perfectly...

  6. Wow - that looks really soft with no two major ingredients usually used...awsome nimmi

  7. very nice recipe....without egg and butter. I'll try it

  8. Mouth watering.. would love to taste it.. :)