Chuck And Vicky Maher'S Eggless Date Cake
A moist, eggless date cake with rich caramel flavor, walnuts, and a tender crumb, perfect for dessert or afternoon tea for those seeking a dairy-free treat.
Ingredients
Instructions
- Pour boiling water over chopped dates; add soda and shortening.
- Mix well and set aside to cool.
- Sift together flour, sugar, and salt.
- Add dry ingredients to the cooled date mixture.
- Stir in vanilla and chopped walnuts.
- Beat the batter well until smooth.
- Pour into a well-greased angel food cake pan.
- Bake at 350°F for about 60 minutes, covering the last 15 minutes with aluminum foil to prevent excess browning.
- Allow to cool before serving, optionally with whipped cream.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. Make sure to chop the dates finely to ensure even distribution in the batter, and soaking them in boiling water helps soften them for better blending.
Serving Suggestions
This eggless date cake is delightful on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for added indulgence. Consider serving it alongside a fresh fruit salad or with a drizzle of caramel sauce. For a festive touch, it can be enjoyed during holiday gatherings or as a sweet treat after a meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap the cake in plastic wrap and freeze it for up to three months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chuck And Vicky Maher'S Eggless Date Cake contains roughly 775 calories, with 14g protein, 161g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (47% of the Daily Value), iron (32% of the Daily Value), and protein (27% of the Daily Value). Note that it is relatively high in sodium, at 1120mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried dates instead of fresh?
Yes, dried dates work perfectly for this recipe. Just make sure they are pitted and chopped before using. If they seem too dry, soak them in the boiling water for a few extra minutes to soften them before mixing with the other ingredients.
Is there a gluten-free option for this cake?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add a teaspoon to mimic the texture of traditional flour. This will allow you to enjoy a gluten-free version of this delicious date cake.
How can I make this cake less sweet?
To reduce the sweetness, consider cutting down the sugar by 1/2 cup or using a sugar substitute like stevia or erythritol. Additionally, pairing the cake with a tangy yogurt or cream cheese frosting can balance the sweetness nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).