A perfectly baked banana raisin loaf cake that’s so moist and speckled with raisins. Soft and moist banana cake sweeten up with brown sugar for a healthy and simple breakfast, snack, or dessert! This banana raisin cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.

This soft and moist banana raisin loaf cake is insanely delicious and ridiculously easy to make with a few easy steps. This is one of my favourite cake style snacks. Serve fresh out of the oven with a cup of tea or coffee and even ideal for a light simple breakfast, dessert or as tasty snack!

The cake has a wonderful aroma as it bakes and even when you have a slice after a day. It’s a moist, soft, scrumptious cake with beautiful crumb which are to die for. The flavour of bananas is robust and the bits of the raisin you get in every bite takes it to another level.

Banana and raisin go very well together. This whole wheat banana raisin cake has a burst of flavor. The aroma from the banana and juicy bite of the raisin in each bite of the cake is drool worthy. This banana raisin loaf is insanely delicious that you can’t stop with just one slice! This scrumptious cake does not last more than 24 hours at my house.

Not a fan of raisins? You can try any other kind of dried fruit you enjoy. Or, skip them all together. You can even try it with your favourite nuts or chocolate chips!

If you’re a regular reader of my blog, by now you would have known that most of my cakes are eggless cakes. But this time I made this banana raisin cake with egg since my readers have requested for a egg based banana cake. I am happy to share this easy yet a no fail recipe. I am hoping you will love it as much as we!

But if you are looking for an eggless version of banana bread like cake then this banana nut bread is the closest one. Also I have couple of banana based cakes and muffins in my blog which I am sharing below. Do have a look at them I am sure you would.love to try some of them.

Banana Chocolate Chip Mug Cake
Banana walnut cake
Banana Oats Loaf Cake
Chocolate Banana Cake
Multigrain Banana Cake
Banana Cranberry Oats Cake
Muesli Banana Cake
Banana Chocolate Chip Muffins
Chocolate Banana Muffins

There are two main reasons why I like banana cake. One is taste, and the other is the simplicity of any banana cake recipe. And this banana raisin cake recipe is easy-to-make and tastes fantastic.

USE OVERRIPE BANANAS

When buying bananas, it is best to choose firm and unscarred bananas so you can monitor and figure out the best ways to use your bananas. I always let them over ripe at home when I want to use them kn my bakes. Over ripe bananas are perfect in recipes such as muffins, bread, and cakes. I always recommend to use overripe bananas in baking especially in cakes, muffins to make the very best banana cake with super moist, soft and flavorful outcome, The riper the bananas, the more moist your cakes will be and the more banana flavor it will have! The outcome of the cakes will be tender and packed with full of flavor.

HOW EASY IS THIS BANANA RAISIN LOAF CAKE?

This banana raisin cake recipe is super simple, easy and fuss-free. It doesn’t require a stand mixer or a hand mixer. There is no fancy equipment required. Just a bowl and a spatula or hand whisk does the work. The batter takes less than 15 minutes to throw together and gets perfectly baked in 35 minutes. This is one of the easiest banana cake recipe and the result is absolutely amazing. I am sure you’ll fall in love with it. Do watch the video tutorial below on how to make this moist banana raisin loaf cake. You will be surprised to see how easy it is to make at the comfort of your home with few easy steps.

● Mash the banana with fork. You can also use blender or mixie.
● In a mixing bowl beat the egg.
● Mix together the beaten egg, brown sugar, mash banana, essence, oil.
● Sieve in the flour, baking powder, baking soda, salt and mix.
● Add in the milk to loosen the batter.
● Add in the rasins and quick mix.
● Transfer the batter to prepared loaf pan and tap the pan for couple of times.
● Top up with rasins and bake as per the recipe.

I made a simple recipe video of this super easy banana raisin loaf cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

BANANA RAISIN LOAF CAKE VIDEO TUTORIAL

LETS TALK INGREDIENTS

It is a very basic banana bread recipe. It uses ingredients most commonly found in our pantries.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Banana – Used over ripe bananas. Over ripe bananas are best to use in baking.

● Brown Sugar – Brown sugar yields soft and moist cakes. It adds an awesome flavor and texture to the cake. No doubt a healthier option too as compared to refined sugar.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used refined sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents (Baking powder & baking soda) – There’s a combination of baking powder and baking soda in this banana raisin loaf cake to give it the perfect amount of lift.

● Egg – I have used only 1 large egg and that does the work as banana itself is a perfect substitute of egg.

● Vanilla Essence – Used vanilla essence. You can choose extract over essence.

● Salt – A dash of salt to balance out the sweetness.

● Raisins – The slightly sweet and tartness from the raisin in this banana cake is amazing. You can feel it in every bite of the cake.

INGREDIENTS SUBSTITUTION IN BANANA RAISIN LOAF CAKE

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio.
● You can use white sugar instead of brown sugar.
● You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use any dairy free milk or just even water for the liquid.
● To make an eggless version you may choose anyone of these
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd/yogurt instead of egg.
● You may use black raisins instead of the regular rasins.
● You may use vanilla extract instead of essence.

BANANA RAISIN LOAF CAKE VARIATIONS

● If you want nutty taste and texture, add nut in the batter also once the batter is ready. Lightly coat the nuts with flour and just throw in the batter and give a quick gentle mix.
● Use nut of your choice like pecans or walnuts etc. You can also use mixed nuts as per your palate preference.
● You may also replace the raisins with chocolate chunks or chocolate chips to make it banana chocolate chips cake.
● You can spice up the cake by adding cinnamon powder. The sweet aroma of the cinnamon adds extra flavor to your cake which will make you drool.
● You can use rum soaked raisins which will take your loaf cake to a different level. Its yummilicious!
● You can also soak the raisin in fruit juice. Any juice you love.
● You can put this batter into muffin tins and make banana raisin muffins.

To make muffins, line a muffin tin with paper liners or just grease it with oil or butter and fill each cup to roughly ¾ full, and bake for 20 minutes. Makes 12 muffins.

HOW TO STORE BANANA RAISIN LOAF CAKE?

Let the cake cool down completely and store it in airtight container. Banana raisin cake can be kept for upto 2-3 days at room temperature depending upon the temperature of your place. If you need to store it a couple days longer then I suggest storing it in an airtight container in the refrigerator.

HOW TO FREEZE BANANA RAISIN LOAF CAKE?

Cling wrap the cake and put it in a ziploc bag or airtight container then store in the freezer. I prefer to freeze sliced cake so it is much easier to take out the required servings and thaw them for breakfast or snacking. Freeze them for upto 3 months. It goes more than 3 months but best to use it within three months. To thaw the cake, remove from the freezer and allow it to come to room temperature and serve. You can also pop it in the microwave for few seconds and serve.

HERE ARE MORE AWESOME RECIPES TO INSPIRE YOUR NEXT BAKE:

■ Semolina Coconut Cake
■ Gluten Free Vanilla Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Vanilla Cake With Condensed Milk
■ Vegan Coconut Cake
■ Mango Semolina Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Whole Wheat Fruit And Nut Cake
■ Chocolate Sponge Cake

CONCLUSION

If you’re just starting to get into baking, or a novice, nothing could be easier than banana cake. It’s a real confidence booster! Especially when it seems almost too easy to make one that turns out this good.

So try my banana cake with raisins recipe and let me know what you think.

Let’s get started!

Preparation time – 15 minutes
Cooking time – 35 minutes
Serves – 8-10

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Pan size = 7×4×3 inches

Ingredients to make banana raisin loaf cake:

1 cup whole wheat flour (125 gms)
2 ripe banana (½ cup mashed banana)
½ cup brown sugar (90 gms)
1 large egg
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup oil (60 ml)
¼ cup whole milk (60 ml)
1 tsp vanilla essence
50 gms raisins or more + some extra for garnish

Step by step pictorial instructions to make banana raisin cake:

PREPARING THE OVEN AND PAN

Preheat oven at 180° C for 10 minutes with both the filaments (rods) switch on.

Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.

PREPARING THE WET INGREDIENTS

Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.

In a mixing bowl add in the egg and beat it well. Add in the brown sugar and mix well until combined. Add in vanilla essence and mash banana. Mix well to combine.

PREPARING THE BATTER

Sieve in the whole wheat flour, baking powder, baking soda, salt into the wet ingredients. Add in the oil. ( oil can be added while preparing the wet ingredients. I missed to add it before hence added at this stage). Mix to incorporate into a thick batter. Add milk in batches and make into a semi-thick smooth batter. Add in the raisins and give a gentle quick mix.

BAKING THE LOAF CAKE

Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside. Sprinkle some raisins on the top.

Place the cake pan in the middle rack with both filaments (rods) on. Bake the cake at preheated oven @180° C for 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.

Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Brown sugar can be substituted with regular refined sugar.
● If you like more sweeter bread, increase the sugar quantity.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Other healthier sweeteners like jaggery or cane sugar can be used.
● Every oven reacts differently so baking time may vary.
● Both rods to be switch on.
● If you wish to bake without egg use either of these mentioned below –
☆ Use 1 tbsp vinegar or lemon juice and use ½ cup milk altogether.
☆ Use ¼ cup curd yogurt instead of egg

Well, if you make this banana raisin loaf cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

SKE Iron Sandwich Bread Mould/Tin Box with Cover for Baking- Small 400gms Size 7×3.5×3.5 inch

Syga Carbon Steel Cake Mould Pan, 1 Piece, Black

Ossoro French Vanilla Flavour, 30 ml

Sprig All Natural Bourbon Vanilla Extract Bottle, 50 ml

OMORTEX Kitchen Tools Combo 8 pcs Color Measuring Cups and Spoon Set and Spatula and Brush for Kitchen

QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)

Inalsa Kratos 1000W Stand Mixer with Whisking Cone, Mixing Beater & Dough Hook, Champagne

Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black

Bajaj 4500TMCSS 45L Oven Toaster Grill, Silver

Kraftlytouch Handcrafted Square Platter || Food Safe || Acacia Wood || 8 inch || Water Resistant

Craftize Mstore Decorative Colorful Rustic Wooden Serving Tray for Coffee/Tea/Drinks for Living Room/Restaurant (11.5x7x1.5 inch)

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M VILLA Colorful Plastic Mixing Bowl Set for Kitchen | Plastic Soup Bowls | Microwave Safe, Freezer Safe Great for Cooking Serving Salads, Snack, Fruits- Multicolor (750 ml, Set – 4 pcs)

Eggless semolina coconut cake is a soft, moist and slightly dense cake. This egg free semolina coconut cake has a lovely aroma and taste of the coconut. It has a melt in mouth coconutty flavor which would make you love this cake even more!

If you’re looking for a simple yet absolutely delicious cake recipe which can be quickly whipped up and bake, then you’ve landed at the right place and this cake is for you! This is one of the simplest and easiest cake that one can make. This easy eggless sooji coconut cake will not disappoint you and I bet you’ll end up making it over and over again.

To me it makes the best tea time cake and perfect to pair it with some coffee or tea. But it doesn’t end up there itself. You can top it up with your choice of frosting or glaze to suit the occasion and make it as fancy as possible. Nevertheless a simple sugar syrup or glaze does wonders to this amazingly delicious rava coconut cake. Even I have cut the cake into halves and serve one part of the cake soaked in simple sugar syrup.

Semolina coconut cake aka rava coconut cake is a super easy, simple, absolutely delicious and one bowl cake recipe. It doesn’t require any fancy technique or equipment to bake this cake, hence even a novice baker can nail it.

The texture of the cake is soft and slightly dense with lovely aroma and flavor from the coconut. I especially loved the nicely brown coconut on the top of the cake. I am sure you will love it as much as we did!

This semolina coconut cake has a mild sweetness. If you are the kind of person who likes very sweet cakes, then you will have to increase the quantity of sugar by another few tablespoons.

I loved the beautiful texture of this cake. The semolina gave it a slight grainy texture, obvious as it doesn’t have any other flour added in large quantity apart from the 2 tablespoons cornstarch added to the batter. You can clearly make out from the crumbs.

My son and hubby loved the cake. The cake disappeared as soon as I served them after the cake cooled down. Infact my son was like mummy please don’t click photos today, he was not able to wait. So I had to hurry up and could able to click some.

LETS TALK INGREDIENTS

I really wanted to keep this semolina coconut cake super simple and easy for everyone, so you only need a few key ingredients here that are easily available in your pantry:

● Flour – Semolina is used to make this cake. You can use fine variety of semolina (rava/sooji)

● Cornstarch – Just 2 tablespoons of cornstarch is used which will help in softness and binding of the cake.

● Sugar – I used granulated white sugar here.

● Oil – I have used refined sunflower oil. I prefer using oil than butter for a soft and moist outcome.

● Curd/Yogurt – Hung curd (thick curd) is used here. Curd is used as an egg substitute.

● Coconut – Fresh coconut which is finely grated and air dried is used here. Your cake will come out extra rich and more flavorful.

● Milk – I have used full fat milk. Whole milk gives an extra richness, taste and texture to the cake.

● Essence – Vanilla essence is used here.

● Leavening agents – Both baking powder and baking soda is used here to give a good rise to the cake.

● Salt – A pinch of salt is used to balance out the sweetness in any dessert. You can skip this totally if you don’t want.

INGREDIENTS SUBSTITUTION

● You can use cake flour, all purpose flour or whole wheat flour to make this coconut cake.

● You can also use coconut sugar, brown sugar, cane sugar etc. Just keep in mind that your cake will be more tan in color!

● You can use butter or coconut oil instead of sunflower oil. Using coconut oil will give your cake a more coconut flavor and is more healthier than refined oil.

● You replace the yogurt with 2 eggs if you want to make the cake egg based. Still prefer eggless and want to replace yogurt then you can use apple sauce, buttermilk. You can also use 1 tablespoon vinegar or lemon juice and increase the quantity of the milk.

● You can use store bought dessicated coconut.

● Instead of vanilla essence you can use coconut extract or real vanilla extract.

VARIATIONS

● Along with coconut you can add flavors like orange, lime, cocoa etc.

● You can also make orange, mango or chocolate semolina cake without the coconut.

● You can add nuts to make a nutty coconutty cake.

I made a simple recipe video of this super easy eggless semolina coconut cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

EGGLESS SEMOLINA COCONUT CAKE VIDEO TUTORIAL

HOW TO USE FRESH COCONUT IN THIS RECIPE:

To use fresh coconut in this recipe first you need to grate the coconut. You can air dry inside the house or if have access to sunlight you can sun dry them which is more faster. If you are using coconut grater you will get finely grated coconut but if you are using normal grater your coconut will not be finely grated. Finely grate the coconut. Spread them nicely and let it dry inside the house or in the sun. Drying them in the sun will take only few minutes. Once the coconut is dried, store them in airtight container in the fridge for longer days.

To use in the cake if your dried coconut is not finely grated, you can pulse them for few seconds in your mixie or blender. This will make your coconut like a store bought desiccated coconut.

HOW TO. MAKE THIS VEGAN

This is a versatile recipe and can be easily adapted as vegan cake. In place of dairy milk, you can use plant-based milk like almond milk, cashew milk, oats milk, coconut milk etc. And inplace of curd aka yogurt use 1 tablespoon vinegar or lemon juice. Only thing is you need to increase the milk quantity a little bit more to get the correct batter consistency.

HOW TO STORE THE CAKE

The cake stays good over the counter for 2-3 days. You can refrigerate the cake in an airtight container for upto one week Freezing the cake will stay for longer days.

SERVING SUGGESTIONS

You can serve the cake as a tea cake simply with tea or coffee.

You can soak the cake with simple sugar syrup. This is another amazing way if serving this cake.

You can even serve with simple sugar glaze.

You can make the cake more fancy by frosting it with your favourite frosting like cream cheese, whipped cream or chocolate ganache. The sky is the limit!

If you’re looking for more semolina based recipe, here’s some few recipes you might like to try

Mango Semolina Cake
Semolina Savoury Cake
Hot Milk Semolina Cake
Semolina Carrot Cake
Fruit And Nut Cake
Suji Ka Halwa

MORE EGGLESS CAKE RECIPES YOU MIGHT LIKE TO TRY

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Multigrain Banana Cake
■ Vegan Coconut Cake
■ Banana Chocolate Cake
■ Protein Rich Nut & Seed Cake
■ Eggless Lamingtons
■ Chocolate Ganache Cake
■ Chocolate Chip Bundt Cake
■ Banana Oats Loaf Cake
■ Chocolate Sponge Cake

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So whip up this super easy and delicious sooji coconut cake. It’s a great tea cake and can be served as a dessert that everybody can enjoy and dig into. I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here.

So let’s get started with the recipe. Please do read the recipe notes given below for tips and tricks to make the very best eggless semolina coconut cake.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 8-10

☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml
☆ Pan size = 7″ diameter 3″ height

Ingredients to make semolina coconut cake:

1 cup fine semolina (rava/suji)
2 tablespoon cornstarch
½ cup curd/yogurt
½ cup sugar
¼ cup oil
½ cup desiccated coconut (for batter) + ¼ cup for topping
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup full fat milk
1 teaspoon vanilla essence

Sugar Syrup (optional) – Make a simple syrup as required by mixing same proportion of water and sugar. Boil them together for 2-3 minutes and allow to cool down. You can add flavors like vanilla essence or cardamom powder.

Step by step pictorial instructions to make semolina coconut cake:

In a mixing bowl add in curd (yogurt), sugar and oil. Mix until well combined and smooth mixture.

Add in semolina (rava/suji) to the mixture and mix well. Let the mixture stand for 10-15 minutes.

(Please use fine variety of semolina. You can also grind them in the mixie or blender for few minutes).

Meanwhile grease the cake tin with oil and line with parchment paper. You can also grease the pan and dust with little flour.

Preheat oven @180° C for 10 minutes with both filaments.

Now add in cornstarch, desiccated coconut, baking powder, baking soda, salt and vanilla essence. Mix well.

Add in milk in batches and make a smooth batter.

Pour the batter into the prepared pan. Tap the pan for 3-4 times to release any air bubbles. Sprinkle the reserved desiccated coconut all over on the top.

Bake at preheated oven @180° C for 35 minutes or until a skewer inserted comes out clean. On the last 1-2 minutes of baking I turned on only the top filaments (rod) to nicely brown the desiccated coconut topping.

Remove from the oven and allow the cake to stand for about 10 minutes. Demould the cake and allow to cool down completely.

You can pour sugar syrup on the cake if you like. Cut and serve. Enjoy

I cut the cake into half. Soaked one part with sugar syrup. The cake taste absolutely delicious both ways.

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Semolina can be replaced with whole wheat flour or all purpose flour or can bake with 50% of either all purpose flour or whole wheat flour.
● White sugar can be substituted with coconut sugar, brown sugar or cane sugar.
● You can increase the sugar with few tablespoons if you prefer very sweet cakes.
● You can use fresh finely grated coconut or store bought desiccated coconut.
● Oil can be substituted with butter or coconut oil.
● Use whole milk for extra richness, taste and texture.
● Yogurt can be substituted with buttermilk or Vinegar/lemon juice.
● To make with egg, use 2 eggs and omit the baking soda.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can soak the cake with simple sugar syrup before serving.

Well, if you make this semolina coconut cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

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Bulfyss Popular Combo – Non Stick Outperform Bread Loaf, 6 Muffin & Cupcake Mould Baking Tray Tin Pan

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Bajaj Majesty 4500 TMCSS 45-Litre Oven Toaster Grill (Silver)

Inalsa Kratos 1000W Stand Mixer with Whisking Cone, Mixing Beater & Dough Hook, Champagne

FAIRY HOME Cotton Stripe Microwave Oven Mitten for Microwave – Set of 4 PCS 2Oven Gloves& 2 Pot Holders- Heat Resistant

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Whole wheat dates almond cake is a super soft and moist cake speckled with almonds. The cake is sweeten up with cane sugar for a guilt free indulgence as a simple breakfast, snack, or dessert! This dates almond cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.

Almond dates cake is an eggless cake made with whole wheat flour, dates and almond. This ultra soft and moist cake is easy to make with basic and wholesome ingredients. The addition of the fine almond gives a nice texture and crunch to the cake making it an utterly delicious cake. You can feel the crunch from the almond in every bite of the cake.

This dates almond cake is very simple to make and bursting with flavor. It is a healthier cake made with whole wheat flour and healthy sweetener using it to the minimum to make it a lesser sugar cake with less sweetness. It is moist, soft and flavorful. Simply irresistible it is!

The aroma from the dates and crunchy bite of the almonds in each bite of the cake is drool worthy. This eggless dates almond cake is insanely delicious that you can’t stop with just one slice! This scrumptious cake does not last more than 24 hours at my house.

This atta dates almond cake is kids friendly too. You can serve it as a snacks or pack them in tiffin box. It is a perfect way to feed dates and almond to kids who are fussy eater and refuse to have dry fruits and nuts in their diet. Even my kid refuse to have most of it so I always try and find ways how to incorporate this healthier stuffs in his diet.

WHY YOU’ll LOVE THIS ALMOND DATES  CAKE

I love dry fruits and nuts cakes because this is a healthier alternative to other cakes. This dates almond cake is my personal favourite. Apart from this I also love my whole wheat carrot cake, whole wheat fruit and nut cake, banana nut bread, which are also one amongst the most liked cake; tried and tested by many. There are few reasons why this is my personal favourite and why you’ll love this cake.

● This cake is incredibly delicious, soft and moist. The cake is tender with awesome taste and texture from inside out. The dates and almond is the star of this recipe and imparts a great taste and texture to the cake.
● The cake is made with whole wheat flour and sweeten with cane sugar. Minimum amount of sugar is used as the cake is also naturally sweeten with dates.
● This cake is flavorful from the dates and crunchy from the almond in every bite and that’s what makes this cake utterly irresistible.
● This cake is deliciously tasty and got a beautiful colour and flavor from dates and cane sugar. The cake is not overly sweet as I preferred not too sweet. Of course sweetness can be adjusted as per ones palate preference.
● This cake is so simple and easy to make. It doesn’t require any fancy ingredients, equipments or techniques. Even a novice or a beginner can easily bake this and devour it. You don’t need a stand or hand mixer. Just a hand whisk or spatula to whisk together the wet ingredients and then stir in the rest of the ingredients to combine together. It doesn’t get easier than that.
● This cake is made with wholesome ingredients. The recipe uses whole wheat flour rather than all-purpose flour. Unflavored sunflower oil is used which yields a wonderfully moist cake. Cane sugar is used as sweetener. The combination of dates and cane sugar lends an amazing flavor. The crunchy feel of almonds in every bite of he cake is out of the world.
● This recipe is versatile. You can make changes as per your taste buds by adding or opting out the ingredients. You can play with ingredients and give twist to the recipe.

WHAT GOES INSIDE THIS WHOLE WHEAT DATES ALMOND CAKE?

This section explains what all ingredients is used in making the eggless dates and almond cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● FLOUR – Whole wheat flour (atta) is used for more healthier version instead of all purpose flour (maida). The cake turned out light and soft. You can’t find the taste of atta in this cake.

● DATES – Black dates is used in the recipe. Use the soft variety and not the dried dates. Dates is one of the key ingredients in this recipe.

● ALMOND – I have used very finely chopped almond. You can also use it sliced.

● SUGAR – The recipe uses cane sugar making the cake a healthier version. It yields soft and moist cakes. It also adds incredible flavor and texture to the cake.

● LEAVENING AGENTS – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake. Also the reaction of baking soda and buttermilk allows the cake a perfect rise and turn out a soft, spongy and moist cake.

● OIL – Sunflower oil is used here. The oil adds moisture to the cake and makes the cake soft and moist textured cake. If you’d like to add a buttery taste, swap the oil with butter or half the oil for butter, it works like magic!

● MILK – The recipe uses whole milk. Recommend to use whole milk for extra richness and taste.

● VINEGAR – Regular white vinegar is used here. It is used with milk to make buttermilk.

● SALT – To enhance the overall flavor and helps to balance out the sweetness

● VANILLA ESSENCE – It adds a nice vanilla flavor to this cake.

INGREDIENT SUBSTITUTION

● Use all purpose flour instead of whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
● Cane sugar can be substituted with brown sugar or jaggery or granulated sugar.
● You can use butter instead of oil or mixture of both (50-50 ratio)
● You can use 1 large egg or 2 small eggs if you want to make it with egg.
● You can use store bought buttermilk.
● You can use lemon juice instead of vinegar.
● You can add-on other nuts in addition to almond. ● You can use almond essence instead of vanilla essence.

CAN THIS DATES ALMOND CAKE BE MADE WITH EGGS?

YES you can… To make this dates almond cake using egg you may use 2 small eggs (use 1 if it is large egg). First break the eggs in the mixing bowl one after the other and whisk for few minutes, followed by the other ingredients. You’ll need reduce the milk to ⅔ cup (180 ml). You’ll also need to opt out the baking soda if you’re using egg.

HOW TO MAKE EGGLESS DATES ALMOND CAKE

This section shows how to make eggless dates almond cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.

I made a simple recipe video of this delightful dates and almond cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Whole Wheat Dates Almond Cake

Here’s a step by step pictorial instructions to make eggless dates almond cake.

Preheat oven at 180° C for 10 minutes. Line a cake pan with parchment paper or grease it with oil or butter.

In a mixing bowl add in the milk and vinegar. Stir and keep aside for 5 minutes. This is your buttermilk.

Remove the seeds from the dates and add them in a mixie jar. Add 2-3 tablespoon water or milk and grind them into fine paste. (If your dates is hard and dried one you need to soak them for sometime and then grind them).

Take the buttermilk bowl and add in the dates puree, cane sugar, oil and vanilla essence. Mix well to combine.

Place a sieve and add in the flour, baking powder, baking soda and salt. Sift them.

Gently fold the wet ingredients and the dry ingredients and make a smooth batter without lumps.

Add in the almond reserving some for topping on top and gently fold the batter.

Pour the batter over the prepared cake pan. Tap the cake pan to release any air bubbles inside. Sprinkle the remaining almond over it.

Bake the cake for 30-35 minutes with both filaments (rods) switch on. Start checking from 30 minutes. A tooth pick inserted should come out clean if not bake further for few minutes.

Remove from the oven, let it stand for 5-10 minutes. Demould and let it cool dowm completely. Cut and serve.

TIPS AND IMPORTANT NOTES TO MAKE A PERFECT DATES ALMOND CAKE

● Use soft dates to make dates cakes. It gives natural sweetness, more flavor and nice texture. Always puree them and use.
● If you are using soft dates you need not soak them. Just remove the seeds and puree them in a mixie or blender by adding little water or milk.
● Do not overmix the cake batter. It may end up into a very densed and hard cake. Please watch the recipe video for better understanding.
● Always grease your cake pans to avoid your cake from sticking to the bottom. You may grease the pan and dust with flour too. You can also use butter paper or parchment paper. Just greasing alone does the job, its tried and tested.
● Let the cake cool down completely before slicing them. I can relate how much we get excited once the cake is out of oven. Specially with kids around sometimes we end up cutting the cake before cooling down completely which relate to me, my son just can’t wait so I have to cut it without cooling down completely most of the time.
● All ingredients to be at room temperature.
● Always preheat oven before starting your bake.
● Bake the cake with both the rods on.
● Sieve the flour 2-3 times, this helps in getting a nice texture to the cake. My flours are already sieved before storing.
● Be careful with your cake batter. It should not be running. The batter consistency should not be too thick nor runny.
● Do not open the oven frequently to check the cake while the baking is in process. Atleast 20 minutes before.
● Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
● The cake stays good for atleast 3 days in room temperature, If you can’t finish the cake within it, you can refrigerate the cake to go good for some few more days. Store it in an airtight container. You can cling wrap it or simply put it in airtight container and store in refrigerator.

RECIPE CARD

Print

Eggless Dates And Almond Cake

Whole wheat dates almond cake is a super soft and moist cake speckled with almonds. The cake is sweeten up with cane sugar for a guilt free indulgence as a simple breakfast, snack, or dessert! This dates almond cake recipe makes a sweet yet nourishing treat that is easy to put together and delicious to eat.

Course Dessert

Cuisine American

Keyword almond date cake, dates cake, eggless cake, whole wheat cake

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Author Akum Raj Jamir

Equipment

• OTG
• Mixing bowl
• 240 ml measuring cup set
• weighing scale
• whisk
• Mixer grinder
• 6 inches round cake

Ingredients

• 1 cup wwhole wheat flour (128 grams)
• 150 grams black dates (12-15 large size)
• 50-6 grams  almond chopped finely (½ cup)
• 1 teaspoon  baking powder
• ½ teaspoon  baking soda
• ¼ teaspoon  pink salt
• 60 grams cane sugar (⅓ cup)
• ¼ cup oil (60 ml)
• 1 teaspoon  vanilla essence (or almond essence)
• ¾ cup whole milk (180 ml)
• 2 teaspoon  vinegar  (or lemon juice)

Instructions

• Preheat oven at 180° C for 10 minutes. Line a cake pan with parchment paper or grease it with oil or butter.
• In a mixing bowl add in the milk and vinegar. Stir and keep aside for 5 minutes. This is your buttermilk.
• Remove the seeds from the dates and add them in a mixie jar. Add 2-3 tablespoon water or milk and grind them into fine paste. (If your dates is hard and dried one you need to soak them for sometime and then grind them)
• Take the buttermilk bowl and add in the dates puree, cane sugar, oil and vanilla essence. Mix well to combine.
• Place a sieve and add in the flour, baking powder, baking soda and salt. Sift them.
• Gently fold the wet ingredients and the dry ingredients and make a smooth batter without lumps. 
• Add in the almond reserving some for topping on top and gently fold the batter.
• Pour the batter over the prepared cake pan. Tap the cake pan to release any air bubbles inside. Sprinkle the remaining almond over it.
• Bake the cake for 30-35 minutes with both filaments (rods) switch on. Start checking from 30 minutes. A tooth pick inserted should come out clean if not bake further for few mins.
• Remove from the oven, let it stand for 5-10 minutes. Demould and let it cool dowm completely. Cut and serve.

Video

Notes

1. Use soft dates to make dates cakes. It gives natural sweetness, more flavor and nice texture. Always puree them and use.
2. If you are using soft dates you need not soak them. Just remove the seeds and puree them in a mixie or blender by adding little water or milk.
3. Do not overmix the cake batter. It may end up into a very densed and hard cake. Please watch the recipe video for better understanding.
4. Always grease your cake pans to avoid your cake from sticking to the bottom. You may grease the pan and dust with flour too. You can also use butter paper or parchment paper. Just greasing alone does the job, its tried and tested.
5. Let the cake cool down completely before slicing them. I can relate how much we get excited once the cake is out of oven. Specially with kids around sometimes we end up cutting the cake before cooling down completely which relate to me, my son just can't wait so I have to cut it without cooling down completely most of the time.
6. All ingredients to be at room temperature.
7. Always preheat oven before starting your bake.
8. Bake the cake with both the rods on.
9. Sieve the flour 2-3 times, this helps in getting a nice texture to the cake. My flours are already sieved before storing.
10. Be careful with your cake batter. It should not be running. The batter consistency should not be too thick nor runny.
11. Do not open the oven frequently to check the cake while the baking is in process. Atleast 20 minutes before.
12. Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
13. The cake stays good for atleast 3 days in room temperature, If you can’t finish the cake within it, you can refrigerate the cake to go good for some few more days. Store it in an airtight container. You can cling wrap it or simply put it in airtight container and store in refrigerator. 
     

FEW CAKE RECIPES YOU MIGHT LIKE

Chocolate Banana Caramel Cake
Nut And Seed Cake
Holiday Fruit Cake
Last Minute Christmas Cake
Banana Oats Cranberry Cake
Banana Walnut Cake
Eggless Cranberry Brownies
Kidney Beans Brownies
Chocolate Wine Fruit Cake
Apple Cinnamon Cake
Dutch Truffle Cake
Eggless Pineapple Cake
Eggless Lamingtons
Eggless Chocolate Cake
Pineapple Upside Down Cake
Chocolate Ganache Cake
Banana Chocolate Chip Mug Cake

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

So give this delectable and addictive dates and almond cake a try and let me know how much you like it. Do share your thoughts about the recipe with me here! I would love to see that.

Well, if you make this dates and almond cake recipe, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade ... so many variations for one simple one bowl cake!

The post Eggless Strawberry Orange Tart Cake… fresh and exciting! appeared first on Passionate About Baking.