Description
Guilt-free moist, sweet sugarless date cake that can be done at home.
Ingredients
Scale
1–1/2 cup whole wheat flour
2 eggs
1/2 cup shortening
1 cup sweetener (I use Splenda)
1/2 cup milk powder
1/4 tsp salt
1–1/2 tsp baking soda
1 cup hot water
1 cup fresh ripe dates (or date paste)
Instructions
- Soak the dates or date paste in hot water and leave them until they are at room temperature. If using dates, skin and deseed them.
- Mix flour, powdered milk, salt, and baking soda. Sift.
- In a separate bowl, and using an electric mixer on medium-high speed, cream the shortening (or butter, if using) and sweetener for two minutes.
- Add the eggs one at a time with a minute interval while continuing to beat at the same speed.
- Add the flour mixture and dates alternatively. I do 3 batches of each, adding the vanilla extract in between or last.
- Add nuts, if using, and beat just one round; or fold in the nuts with the batter.
- Pour the cake batter into a greased and floured cake tin, or greased and parchment paper-lined cake tin. Your choice, dear.
- Bake in a preheated oven for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the tin for 10-15 minutes before transferring it to a wire rack.
Keywords: sugarless date cake, date cake, date cake recipe