Eggless Date Cake

Recipe View 4 hrs Infuse the Dates: In a saucepan, gently heat the milk until it's just about to simmer. Stir in the pitted dates, ensuring they're submerged. Remove from heat, cover, and refrigerate for at least 4 hours, or preferably overnight, to allow the dates to soften and infuse the milk with their rich flavor. (Soaking time: 4+ hours)

Recipe View 5 mins Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a medium-sized loaf pan thoroughly to prevent sticking. (Preparation time: 5 minutes)

Recipe View 5 mins Create the Date Paste: Transfer the milk and softened dates to a food processor. Add the brown sugar and process until you achieve a completely smooth, luscious paste. Incorporate the vegetable oil and vanilla extract, pulsing a few times until just combined. (Processing time: 5 minutes)

Recipe View 5 mins Combine Dry and Wet: In a separate bowl, whisk together the flour, baking soda, and cinnamon until evenly distributed. Gradually add the flour mixture to the date paste, about 1/4 cup at a time, pulsing in the food processor until a smooth batter forms. Be careful not to overmix. (Mixing time: 5 minutes)

Recipe View 40 mins Add Nuts and Bake: Gently fold the chopped walnuts into the batter using a fork. Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. (Baking time: 40 minutes)

Recipe View 1 hrs Cool and Enjoy: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve. (Cooling time: 1 hour)