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Introduction:
This eggless date and walnut cake is a delightful treat packed with natural sweetness and hearty texture. Using dates soaked in hot coffee and a touch of olive oil, it stays moist and rich without any eggs. Perfect for a wholesome dessert or afternoon snack, this cake brings warmth and comfort in every bite.
Ingredients:
200 g pitted dates (about 1⅓ cups), roughly chopped
150 ml hot coffee (about ⅗ cup)
1 teaspoon baking soda
100 ml olive oil (about ⅖ cup)
200 g all-purpose flour (about 1⅔ cups)
100 g chopped walnuts (about 1 cup)
150 g brown sugar (about ¾ cup)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
How to make:
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