Eggless Date And Cashew Cake Recipe
A vegan Continental recipe with all purpose flour (maida), whole wheat flour, sunflower oil. Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin with the Eggless Date And Cashew Cake Recipe first, Preheat oven to 180 degrees Centigrade or 350 degrees Fahrenheit
cashew nuts - chopped(1/2 cup) - 2
Grease and flour a 9-inch round baking pan or line with aluminum foil and then grease and flour
all purpose flour (maida)(3/4 cup)whole wheat flour(3/4 cup)-/2 baking soda(1 teaspoon) - 3
Remove the seeds from dates if any and chop the dates
dates(1 cup) - 4
Soak them in just enough water for 30 minutes to an hour
- 5
Measure all the ingredients and keep ready
- 6
In a mixing bowl, beat oil and sugar with a spoon or fork
caster sugar(3/4 cup) - 7
Sieve all purpose flour, salt and soda
all purpose flour (maida)(3/4 cup)whole wheat flour(3/4 cup)-/2 baking soda(1 teaspoon)salt - a pinch - 8
Add this along with the whole wheat flour to the oil and sugar, give it a good mix so that all ingredients combine together
all purpose flour (maida)(3/4 cup)whole wheat flour(3/4 cup)caster sugar(3/4 cup) - 9
Stir in the chopped dates along with the water and also add the chopped cashew nuts
dates(1 cup)cashew nuts - chopped(1/2 cup) - 10
Pour the mixture into the baking pan, level the mixture with a spoon or spatula
-/2 baking soda(1 teaspoon) - 11
Bake for about 30 minutes or until a tooth pick inserted into the center of the cake, comes out clean
- 12
Remove from the oven and place the pan on a cooling rack
- 13
After 10 minutes, remove from the pan and cool completely
- 14
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
cashew nuts - chopped(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Eggless Date And Cashew Cake Recipe
A vegan Continental recipe with all purpose flour (maida), whole wheat flour, sunflower oil. Ready in 1h, serves 4.
Curated byLucas Dubois🇫🇷
Directions
14 steps- 1
To begin with the Eggless Date And Cashew Cake Recipe first, Preheat oven to 180 degrees Centigrade or 350 degrees Fahrenheit
cashew nuts - chopped(1/2 cup) - 2
Grease and flour a 9-inch round baking pan or line with aluminum foil and then grease and flour
all purpose flour (maida)(3/4 cup)whole wheat flour(3/4 cup)-/2 baking soda(1 teaspoon) - 3
Remove the seeds from dates if any and chop the dates
dates(1 cup) - 4
Soak them in just enough water for 30 minutes to an hour
- 5
Measure all the ingredients and keep ready
- 6
In a mixing bowl, beat oil and sugar with a spoon or fork
caster sugar(3/4 cup) - 7
Sieve all purpose flour, salt and soda
all purpose flour (maida)(3/4 cup)whole wheat flour(3/4 cup)-/2 baking soda(1 teaspoon)salt - a pinch - 8
Add this along with the whole wheat flour to the oil and sugar, give it a good mix so that all ingredients combine together
all purpose flour (maida)(3/4 cup)whole wheat flour(3/4 cup)caster sugar(3/4 cup) - 9
Stir in the chopped dates along with the water and also add the chopped cashew nuts
dates(1 cup)cashew nuts - chopped(1/2 cup) - 10
Pour the mixture into the baking pan, level the mixture with a spoon or spatula
-/2 baking soda(1 teaspoon) - 11
Bake for about 30 minutes or until a tooth pick inserted into the center of the cake, comes out clean
- 12
Remove from the oven and place the pan on a cooling rack
- 13
After 10 minutes, remove from the pan and cool completely
- 14
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
cashew nuts - chopped(1/2 cup)
About this recipe
A vegan Continental recipe with all purpose flour (maida), whole wheat flour, sunflower oil. Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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