Date Cake

Date Cake

Date Cake

Serves 8.


  • 1 cup Trader Joe’s “Multigrain Baking & Pancake Mix”
  • 1 cup whole-wheat pastry flour 
  • 1 cup pitted dates
  • 3/4 cup sugar
  • 1/2 cup oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract (essence)
  • 1 cup milk
  • 1 cup walnuts (chopped & roasted)


  1. Preheat the oven to 350 degrees & oil a 9-inch bunt cake pan.
  2. In a blender, mix the oil, dates, vanilla extract, sugar, and milk to make the liquid batter.
  3. In a separate bowl, mix the whole wheat flour, TJ’s multigrain baking mix, baking powder, and baking soda.
  4. To form the batter, mix the liquid batter with the dry ingredients.
  5. Add the walnuts & mix.
  6. Pour the batter evenly in the oiled bunt cake pan.
  7. Bake for around 45 minutes. At 45 minutes, insert a toothpick or small knife into the cake; if it comes out clean, remove the cake. If it doesn’t, bake for another 5-10 minutes.
  8. After around 10 minutes, carefully remove the cake and serve.

**Cake may be stored at room temperature for around 4-5 days.**

**Regular whole wheat flour may be substituted for both the multigrain baking mix and the pastry flour (use 2 cups of whole wheat flour instead of 1 cup of multigrain and 1 cup of pastry)**

One thought on “Date Cake

  1. Tried this date cake. Followed the recipe as it is and it came out just perfect. Since I can’t eat cake with eggs this one is going to be my all time favorite. My family loved it too😊

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