A simple yet satisfying Eggless WholeWheat Oats Date cake that makes a healthy breakfast or snack option! Serve with tea or coffee!
How about a delicious cake that is egg-less, butter-less and full of heart healthy ingredients?! This cake is moist, packed with soft dates and basically melts in your mouth as you bite into it.
Today I had a long day. Right now I am typing this post without any sleep for the last 24 hours and I am somewhat losing it! 😛 I did get to do Budweiser’s factory tour and go to the top of the famous Arch in St. Louis. It was a day of lot of firsts as I visited Ronak’s extended family for the first time in true sense and it was amazing to see everyone! On the work front, I lost my passwords, got locked out of my account and almost crashed my computer! So after having a long day with lots of fun moments as well as some scary stuff at work front, I am glad to think of this warm cozy cake which I made courtesy of Kaveri few days back and almost finished it in few sittings!
So without further ado let’s jump onto this cake recipe.
Soak chopped dates into hot milk and let it sit for 30 minutes or until dates are fully softened.
Then mix all the dry ingredients and add wet ingredients to it and stir gently. Transfer it to a greased baking pan and bake for good 40 minutes or until a knife inserted comes out clean.
This cake is best eaten after letting it cool completely as it has tendency to crumble if cut cold.
As Kaveri says ” The moistest cake you will ever make!” And it is an easy one bowl recipe. Also it can easily be made vegan. Win-win for all!
Dates are an excellent source of fiber, natural sugars, it is low in cholesterol and fat. Have this healthy cake for breakfast or as a snack with your evening tea. This cake is naturally sweetened with dates and requires minimal addition of sugar which you can also skip if you like it less sweet. Can be enjoyed guilt-free by kids and adults alike.
Once completely cooled, store in airtight container in refrigerator and enjoy.
- ¾ cup Wholewheat flour
- ¾ cup instant cooking oats
- About 18-20 dates, deseeded and chopped
- ¼ cup castor sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 cups milk (can also substitute with soy or almond milk)
- 1 tsp vanilla extract/essence
- ½ cup oil
- Boil the milk and soak the dates in it for 20-30 minutes. This will make them soft and will make the cake wonderfully soft.
- Preheat an oven to 175 degrees C and grease a size loaf pan with butter or oil and sprinkle some flour on it.
- In a bowl add wholewheat flour, oats, sugar, baking soda, baking powder and mix well.
- Add the milk- dates mixture and mix well.
- Add oil and vanilla and just mix until combined. Do not overmix. Batter will be thick. Add any nuts or seeds on top if desired.
- Pour the batter into the prepared loaf pan and bake it for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan and take out after it is cool. If you slice the cake while it is still warm, it tends to break.
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Hi,
Please let me know how many ml in your 1 cup?
Thanks,
Veena
Hi Veena! As per a simple google search there are 237 mls in 1 cup.
Hi I tried out this one and it was just awesome ..thanks for a wonderful recipe
Hi..can i use rolled oats instead of instant oats?
This looks like it would just melt in your mouth, its so moist. Looks amazing
Came out awesome and so soft!!!
Yummylicious
I recently tried out this cake and just loved it. My family loved it too. It is super moist and delicious!
Here is my post about it: https://thegalnxtdoor.wordpress.com/2016/07/28/relatively-guilt-free-baking-whole-wheat-flour-oats-cake-sweetened-with-dates/
I have linked to the original recipe post of yours too.
Thanks sweety!! Glad you enjoyed it! 🙂
I am a bit confused – is this Kaveri Obhan’s blog or not? Came across this link through the Chef At Large Facebook page, I think.
Also, I was looking for her ragi cake recipe, but am unable to find it on this blog. Could you please help?
If you have other healthy bakes on your blog, I would be happy to go through them too. Would it be possible for you to point me to them?
I just made this cake yesterday for my father in law’s birthday and it was just amazing!!! Perfect in all senses, its texture, The crumb, sweetness everything was just so perfect!! Thank you kaveri for this recipe!!!
Thanks Priyanka for reporting back! We are so happy that you enjoyed this 🙂
Hi , i have made this cake twice last week both the times I got a atta feeling . Can you help .
Hi Shama! What do you mean by atta feeling? I have made it but never got atta feeling..Did you like use something different or did you change something in the recipe?
No dear , Did not change anything in the recipe . When I say at ya feeling I mean you can feel the whole wheat when you eat .
Hey Kaveri your cake looks amazing☺️I want to try it soon waiting dates😬just one query my measuring cup says one cup =200ml so would I have to make changes in your recipe to make mine?
I have made this cake several times for home and friends. Everyone loves it.
I tried it..it was too good and yummy.. replaced castor sugar with brown sugar..expecting more yummy recipes
The hey can i skip dates and make plain cake with other ingredients . And what if i add home made caramel sauce into the batter .. I hope it will not get burn.. Kindly help
Dates bring sweetness so if you skip dates make sure to add the appropriate amount of sugar. I have not tried making this cake with homemade caramel sauce so can’t answer this question. Hope this helps!
So what can i do. To make it caramel base or butter scotch cake
I also wanted to know if I skip dates sugar or any other sweetener can it’s be made? It will be bland but will it affect the texture? It’s for someone with diabetes with diabetes they don’t want any sweetener.
Nomita I am not sure as I haven’t tried making it without sugar but I believe it will affect the texture.
Hi would love to try this recipe, is your cup measurement 200g/250g
Hi Deepthi! 1 cup is always around 220 gms. Hope this helps 🙂
Thanks Amishi, few use a cup measurement that is 250gm and others use 200g cup so was confused with the measures and I have a cup that’s 200gm so I have to change the measurements a bit
Could you let me know the approx weight of dates in gms? Since weight per date varies from brand to brand
Divya it won’t matter much. I made this cake 2 times already with different brand of dates everytime but it turned out great! So don’t worry about that 🙂
Hi I made this cake several times with your recipe and selling it too….. Thanks for the amazing recipes… Do we need to bake from both sides or lawer Rack is fine.
Tried it and it turned out great. Super moist, tasty, and such a healthy alternative to regular cakes.
Thank you so much
I baked this cake today and i must say it is just perfect moist, sweetness and crumb… instead of sugar i used stevia! Thank you so much for the recipe🙏
I baked the cake for the first time today. It looks amazing 😉 but I have to watch and wait till it cools down completely according to your directions. I thought the oil seems to be too much and it will be oily, but it really looks so awesome. Thank you for sharing the recipe 👌👍
Which oats u used in this cake
Hello Shobha. I used instant cooking oats 🙂 Hope you enjoy this cake!
Can i use jaggery instead of sugar?
Hi Jaya I have not tried making it with jaggery so cant say.
I followed the exact amounts listed in the recipe. Any reason why my cake turned out darker than what it’s seen in these photos?
Hmmm the only reason I could think is may be editing is making cake look a bit lighter in my pictures.
Hi…what flour can i use other than wheat?
Hello! You can simply use APF (maida) in place of whole wheat flour.
Can u use a silicone bundt pan for this cake?
Can i use a mini bundt pan for this cake
Hi, Thank you for the recipe, it’s delicious but I have question, mine broke into pieces when I cut it how can I make the cake more firm and solid ?
Thank you again <3
Tried out your recipe today and it was delicious. I used powdered jaggery and added 1/2 cup chopped walnut. Thanks for sharing your recipe.