Olive Oil Date and Walnut Cake

This Olive Oil Date and Walnut Cake is the second dessert that I made this month. Come on! Don’t judge me. This is SUGAR FREE. The dates were so sweet that, the Olive Oil Date cake didn’t need any more sugar.  I just felt like baking a lot this month. This is my first born’s birthday month and the weather is getting cooler and  I just feel like baking desserts and entertain.

If you want something fancier.., why don’t you give this Tres Leches Cake a try?

I have never seen my parents eating pastries. No cakes or cookies or ice cream for them. No wonder, they still look so young, healthy and energized. I’m the sugar junkie in my family.  A couple of years ago, when they were here – visiting me, I had made this Olive Oil Date and Walnut Cake for the first time. I had made the cake and had left it on the countertop. I was not sure if my parents would take a liking to it. But guess what, I saw them snacking on it and they liked it so much that.., I kept on making this Olive Oil Date and Walnut  Cake almost every week that they were here. Yes, they liked it that much.

My dad still talks about it everything the topic of baking comes up. And I can’t tell you, how special I feel, every time, my parents appreciate my cooking.

Olive Oil Cake, Date Cake, Egg Free Cake, Healthy Cakes, Low Fat cakesThis Olive Oil Date and Walnut Cake is EGGLESS, very low in fat and it has a lovely light, moist texture. If you are not a fan of alcoholic heavy fruit cakes, this will make a pleasant alternative to a conventional fruit cake. It’s delightfully easy to make and keeps well too. Also, if you wish, you can just use any other oil (even coconut oil) and whole wheat flour to make it even more nutritious. Since I love to bake with Olive Oil, I went for it. Another Olive Oil Cake that was a big hit was my Orange Olive Oil Cake. Check it out if you want to make a Citrusy Cake.

Fall is officially going to kick off in a few days.  But honestly, here in California.., there is no such thing as fall color unless you visit specific places within the state to see leaves turning crimson. Like – Lake Tahoe, Mount Shasta or Napa County..to name a few. I named those three places because I have been there.

I am not at all a big fan of hot weather. I eagerly count down until September when fall starts and the hot weather begins to cool down a bit. The evenings become longer and the air outside becomes crisp. Time for pumpkin patches, hayrides, corn mazes and all the holiday time is just around the corner.

I will be going to Apple Hill with my 4-year-old next month as part of a field trip. I was the first one to volunteer to go and I really can’t wait. So, yes, you might expect some fresh apple desserts in the month of October…, like these yummy Whole Wheat Apple Muffins

OliveOilCake, DateCake, EggfreeCake, LowfatcakeINGREDIENTS:  

1 Cup = 128 grams  

  • 40 Dates. I used Medjool dates, but any other kind can be used. No restrictions.
  • 1 and 1/2 Cups Milk
  • 2 cups Flour. I used whole wheat flour
  • 1 cup Olive Oil
  • 1 TSP baking Soda
  • 1 TSP baking powder
  • 1 TSP Vanilla Essence
  • 1/2 cup chopped walnuts or Almonds


  • Preheat Oven to 350 degrees F.
  • Soak the dates in warm milk for a few hours.
  • Remove the seeds (If you are using dates with seeds). Grind them to a smooth paste along with the milk in which it is soaked in.
  • Add oil, vanilla essence and mix well
  • Add the flour and baking soda gradually and mix
  • Pour the batter in a 9 by 5-inch loaf pan (that’s the size I used) and bake for 35/40 minutes)

Enjoy the cake with a dollop of vanilla Ice cream or just as a Tea or Coffeecake. you won’t be disappointed.

PIN for Later: Olive_Oil_Date_And_Walnut_Cake

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

95 thoughts

  1. This looks very delicious! I love that it is eggless because one of our kids is very allergic to eggs Gonna save to try later:-)

    Liked by 1 person

  2. This looks like the perfect cake to have with coffee or tea in the afternoon! Love that it’s eggless and I would try it with almond or coconut milk to make it vegan!

    Liked by 1 person

  3. I too, love fall and find I am in the kitchen more because the cooler weather just makes it easier. I was recently given a beautiful box of medjool dates, so I will definitely be trying this recipe! Thanks!

    Liked by 1 person

  4. I love eggless desserts. Happy soon to be Birthday to your first born! There is nothing like compliments from you parents, no matter what age you are when Mom and Dad approve it makes you feel all warm and fuzzy inside 🙂


  5. Hi can you please tell me the kind of dates you used? And is the dates to be soaked in milk? Can you please elaborate on your instructions? Tia. This looks too delish not to make

    Liked by 1 person

  6. Hi Bhargavi, I used Medjool Dates. But you can use any kind actually. Yes, one of the step says that, the dates need to be soaked in milk. I baked for 35/40 minutes in a 9 by 5 inch loaf pan.


  7. Hey . I have planned on starting a bake off a way to collab with different bloggers on a weekly basis. Would you like to become a part of this collab . It’s a great way to spread word about you blog and to get more readers to read you post.
    If you accept I will send you the details.

    Liked by 1 person

  8. Don’t like hot weather?? The horror! Lol but I can imagine how warming it is for your parents to appreciate your cooking. One day, I’ll learn how to make s great dish so my mother can enjoy it. Until then, she can continue the routine!

    Liked by 1 person

  9. Every time I come to your blog, I get delighted to see awesome recipes from your bucket! This cake looks incredibly delicious and I loved your presentation! Thanks for sharing the recipe with us!

    Liked by 1 person

  10. This cake looks divine. I made an olive oil cake recently, and was surprised on how good it really was. My husband loves dates, so I might just have to make this as a special little treat for him.

    Liked by 1 person

  11. I wonder if I could use coconut milk and make the cake vegan too… coconut milk and coconut oil might add a nice tropical note. I love fall weather! Too bad you can’t see the leaves turning colour easily where you live. I have a gorgeous red maple tree in my backyard right now

    Liked by 1 person

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