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No Butter Eggless Dates Walnuts Oats Cake – Eggless Dates cake – Oats Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A soft, moist, and naturally sweetened cake made with real ingredients that your body will thank you for.
Why You’ll Love This Recipe
If you are looking for a wholesome treat that feels indulgent without the guilt, this No Butter Eggless Dates Walnuts Oats Cake is exactly what you need to bake today. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings you a recipe that proves real food can be deeply satisfying and nourishing at the same time.
Dates bring natural sweetness and are packed with iron, fiber, and essential minerals, making them a far superior choice over refined sugar. Oats add a hearty texture while supporting heart health and keeping you fuller for longer, so you will never feel like you are compromising on nutrition.
- ✅ No butter and no eggs make this cake lighter on calories while still delivering a beautifully moist and tender crumb that everyone will love.
- ✅ Dates act as a natural sweetener so you will be using far less refined sugar, giving you all the sweetness with added fiber and nutrients.
- ✅ Quick oats bring a boost of complex carbohydrates and beta-glucan, which support heart health and help maintain steady energy levels throughout the day.
- ✅ This cake is built on real whole food ingredients with no protein powder needed, staying true to the Bake With Neetu philosophy of high protein baking through honest nutrition.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet Ingredients
- • 1+1/2 cup milk — moisture and binding
- • 1/2 cup vegetable oil — replaces butter
- • 1/2 cup seedless dates — natural sweetener
- • 1 tsp vanilla essence — flavour base
Dry Ingredients
- • 1 cup flour — structure
- • 1/2 cup quick oats — texture and fibre
- • 1/4 cup soft brown sugar — light caramel sweetness
- • 1 tsp baking powder — lift
- • 1 tsp baking soda — rise and tender crumb
- • Pinch of salt — balances sweetness
Substitutions
| Ingredient | Swap |
|---|---|
| milk | oat milk or almond milk for dairy free |
| vegetable oil | coconut oil for richer flavour |
| flour | oat flour for fully gluten free |
How to Make It — Step by Step
Blend Dates
Warm the milk and blend it with the seedless dates until you get a smooth liquid. Set aside to cool slightly.
Mix Dry Ingredients
In a large bowl whisk together flour, oats, brown sugar, baking powder, baking soda and salt.
Combine Wet and Dry
Add the date milk blend, vegetable oil and vanilla essence to the dry ingredients. Stir until just combined. Do not overmix.
Bake
Pour batter into a greased tin and bake at 180 degrees C for 30 to 35 minutes or until a skewer comes out clean.
Cool and Serve
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy as is or with a drizzle of honey.
Tips for the Best Result
Soak the seedless dates in warm milk for 10 minutes before blending them into the batter. This softens them completely and gives the cake a natural caramel-like sweetness throughout.
Once you add the dry ingredients to the wet, fold gently until just combined. Overmixing activates the gluten and will result in a dense, tough cake instead of a soft, moist crumb.
Lightly toast the walnuts in a dry pan for 2 to 3 minutes before adding them to the batter. This deepens their flavour and keeps them from tasting raw inside the finished cake.
How to Store
Frequently Asked Questions
Yes, you can substitute whole wheat flour for a denser, more wholesome texture. You may need to add 1 to 2 extra tablespoons of milk to keep the batter from becoming too thick.
You can use melted coconut oil for a subtle flavour twist, or replace it with unsweetened applesauce for an even lower fat version of this cake.
This cake uses dates and a small amount of soft brown sugar as sweeteners instead of refined sugar, which makes it a better option, but it is best to consult your doctor regarding your specific dietary needs.
Yes, simply swap the all-purpose flour for a gluten free flour blend and make sure your oats are certified gluten free, as regular oats can be cross-contaminated during processing.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1+1/2 cup of milk
- → 1 cup of flour
- → 1 tsp vanilla essence
- → 1/2 cup of vegetable oil
- → 1/4 cup of soft brown sugar
- → 1/2 cup quick oats
- → 1/2 cup seedless dates
- → 1 tsp of baking powder
- → 1 tsp baking soda
- → Pinch of salt
Instructions
- 1. Warm the milk and blend it with the seedless dates until you get a smooth liquid. Set aside to cool slightly.
- 2. In a large bowl whisk together flour, oats, brown sugar, baking powder, baking soda and salt.
- 3. Add the date milk blend, vegetable oil and vanilla essence to the dry ingredients. Stir until just combined. Do not overmix.
- 4. Pour batter into a greased tin and bake at 180 degrees C for 30 to 35 minutes or until a skewer comes out clean.
- 5. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy as is or with a drizzle of honey.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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