Date and Walnut Cake Gluten free

22 Apr Date and Walnut Cake Gluten free

This is a Vegan and Gluten free Date and Walnut cake. Simple and easy to make.

Dates are high in several important minerals including potassium, manganese, magnesium and copper. They also provide significant amounts of calcium, iron, vitamin K and B vitamins, including vitamin B-6 and folate. It’s also a good source of energy, sugar, and fiber. Consumed in moderation (2-3 a day), dates keep you healthy.

Walnuts contain a number of neuroprotective compounds, including vitamin E and are loaded with antioxidants, which help protect our body from cellular damage, heart disease, cancer, and premature aging. Research shows walnut consumption may support brain health, in young adults. They are also rich in omega-3 fatty acids, which is extremely good for our body. A healthy serving size is about 1 to 2 walnuts, per day.

Finally, this Date and Walnut cake is a healthy option to go with evening tea or after dinner dessert.

How do you make this gluten free Date and Walnut cake?

Ingredients

• 1 cup Jowar / Sorghum flour
• 1/8 cup Arrowroot flour / Tapioca flour*
• 1/8 cup white rice flour / brown rice flour
• 15 number dates deseeded
• ½ cup powdered jaggery (I used palm jaggery)
• ¾ cup Coconut milk
• ¼ cup any oil / melted nut butter
• 1 tsp Baking powder
• 1 tsp baking Soda
• Vanilla essence
• Chopped walnuts 3 table spoons

*If you do not have Arrowroot flour / Tapioca flour, you can skip it and directly add 1/4 cup rice flour instead of 1/8 cup

1. Pre heat the oven
2. Soak 10 dates in ¼ cup warm water mixed with ¼ cup coconut milk for 15 minutes
3. Mix balance ½ cup milk, jaggery powder and grind to a paste
4. Add oil / melted butter
5. The thickness of the mixture depends on the quality of dates. If the mixture is too thick, you can add 2 tablespoons water.
6. Sieve flours with Baking soda and Baking powder
7. Mix wet and dry mixtures lightly using cut and fold method.
8. Chop balance 5 dates and add to the mixture along with 2 tablespoons of walnuts and Vanilla essence.
9. Pour in a medium baking dish lined with parchment paper.
10. Garnish with balance 1 tablespoon walnuts
11. Bake in a preheated oven at 180˚ for 35 to 40 minutes.

Check with a skewer. If it comes out clean, the cake is done. Else, keep for few more minutes.

Remove on a wire rack. Cool and cut into pieces.

This cake tastes better a day after.

You can check my other cake recipes:

Carrot Cupcake

Millet Banana Sponge cake