The Vegan Date and Walnut Cake (No Flour) has 220 calories and takes 50 minutes to make. Serve your cake at feasts, events, festivals, lunches, functions, or dinners. This recipe contains dates, walnuts, oats, baking powder, salt, cinnamon powder, vanilla extract, unsweetened almond milk, maple syrup, ground flaxseed, and water. We may pair your cake with chia pudding, warm berry sauce, green tea, vegan vanilla ice cream, oat cookies, or an almond milk latte. You may store this cake in the refrigerator for 5 days. This Vegan Date and Walnut Cake (No Flour) is not difficult to make, as the instructions are simple.
STATS:
- Prep Time: 15 minutes
- Portion size: 1 slice
- Calories: 220 kcal
- Overall duration: 50 minutes
- Servings: 8 slices
- Cooking Time: 35 minutes
- Cuisine: Mediterranean
- Course: Dessert
- Diet: Vegan
EQUIPMENT:
- Oven
- 8-inch Cake pan
- Spatula
- Measuring cups
- Knife
- Cooling rack
- Measuring spoons
- Blender
- Mixing bowl
INGREDIENTS:
- 1 tsp vanilla extract
- Two cups soft pitted dates
- 1 cup rolled oats
- Quarter tsp salt
- 1 tsp baking powder
- One tsp cinnamon powder
- 1 cup walnuts
- Two tbsp maple syrup
- 1 tbsp ground flaxseed
- Three tbsp water
- 1 cup unsweetened almond milk
INGREDIENT NOTES:
DATES:
- We use date as the main ingredient that makes your cake naturally sweet and moist without using sugar. Dates make a soft texture and rich caramel taste. Deglet Noor dates are a good alternative for your recipe.
WALNUTS:
- Walnuts are also important in your recipe, which include a crunchy texture and a deep nutty taste. They give healthy fats and make the cake more filling. You may replace them with sunflower seeds as another option.
ROLLED OATS:
- They replace regular flour and hold the cake together. Utilize quick oats as an alternative.
BAKING POWDER:
- Baking powder raises the cake and prevents it from getting too dense. It gives a lighter texture to your cake. You may use half a tsp of baking soda with 1 tsp lemon juice as per your preference.
ALMOND MILK:
- It provides moisture and blends the items together smoothly. Soy milk is a good alternative for your recipe.
GROUND FLAXSEED:
- Flaxseed mixed with water is a good replacement for eggs in your recipe. It binds the items together naturally. You may utilize chia seeds as per your choice.
INSTRUCTIONS:
- Warm your oven to 180°C and grease the pan lightly.
- Add water with flaxseed in a bowl and leave for 5 minutes.
- Blend dates, vanilla extract, almond milk, and maple syrup in your blender to make a smooth mixture.
- Then, add rolled oats and walnuts to the blender and pulse lightly to keep some texture.
- Transfer the mixture to the bowl and stir in baking powder, cinnamon powder, salt, and flaxseed mixture.
- Lastly, bake your cake for 35 minutes.
SERVING SUGGESTIONS:
BREAKFAST:
- Fresh fruit salad
- Almond milk latte
- Chia pudding
- Smoothie bowl
DESSERT:
- Vegan vanilla ice cream
- Coconut whipped cream
- Dark chocolate drizzle
- Warm berry sauce
TEA TIME:
- Green tea
- Masala chai
- Black coffee
- Herbal tea
PARTY:
- Mixed nuts platter
- Fruit skewers
- Vegan brownies
- Oat cookies
TIPS:
- You must use fresh dates for the best texture and sweetness.
- Do not blend the walnuts too much to get a crunchy texture.
- Store your cake in a jar so it stays moist longer.
- We may include walnuts on top before baking for decoration.
STORAGE INFORMATION:
FRIDGE:
- Add your cake to the box and keep it for five days.
FREEZER:
- Wrap your slices individually and freeze for 60 days.
FAQs:
Can I include chocolate chips?
- Yes, add vegan chocolate chips as per your choice.
Why do I feel my cake is so dense?
- You have not added flour or eggs, which make your cake naturally dense.
Can I use this batter for cupcakes?
- Yes, bake in muffin cups for 25 minutes.
Should I eliminate oats?
- Yes, you may replace it with almond flour or blended sunflower seeds as per your choice.
NUTRITIONAL INFORMATION:
Potassium: 310 grams
Total Carbs: 29 grams
Vitamin A: 40 IU
Net Carbs: 24 grams
Calories: 220 kcal
Fiber: 5 grams
Iron: 2 g
Protein: 5 grams
Sodium: 120 g
Calcium: 70 g
