Sugarless, eggless, butterless date and walnut cake



  1. 18-20 dates
  2. 3/4 cup milk
  3. 2-3 tsp brown sugar (optional)
  4. 1 cup flour(1/2 cup wheat flour and 1/2 cup all purpose)
  5. 1/2 cup oil
  6. 1 tea spoon baking soda
  7. 1 table spoon walnuts

Soak the dates(save 2-3 to be chopped &added to the batter) in warm milk (3-4 hours is enough for the dates we get here) Remove the seeds if not using seedless. Blend them to a smooth paste along with the milk in which it is soaked in. Add oil and mix.
Sieve together flour and baking soda. Add the flour one table spoon at a time and mix slowly. Taste and if needed add sugar. Add the nuts and mix.
Preheat the oven at 180C. Bake the cake in a greased oven dish for 45-50min


Custard Yoghurt Cake


150 g buttercustard.yoghurt.cake
1 cup sugar
1 teaspoon vanilla essence
2 eggs
1 1/2 cups self raising flour, sifted
1/2 cup custard powder, sifted
1 cup plain Greek yogurtProcedure to make the cake:
1. Pre heat oven 180°C.
2 Grease standard cake tin.
3 Beat butter, sugar and vanilla together with electric mixer.
4 When pale and creamy add eggs and beat well.
5 Fold in flour and custard.cakecustard powder alternately with yoghurt.
6 Stir till smooth.
7 Pour into tin, bake 40 – 50 minutes till golden.
8 Allow to cool in pan.