Dates and Oats cake

Click on the image to save the recipe on Pinterest

I am always on the lookout for healthy cake recipes and so far have had great success in baking with wheat flour, ragi flour and oats. I add jaggery powder in all the cakes and it tastes so good that you can never say it’s a jaggery cake.

I have already shared the yummiest whole wheat chocolate banana cake recipe and Ragi Chocolate cake recipe. So here is another healthy cake with the goodness of the superfood oats and dates in it. This is also a wheat jaggery cake.

Click on the image to save the recipe on Pinterest

When I first made the cake, I could not believe that Oats in a cake could taste so yummy. But you could never say it has oats in it. The dates and milk hides the nuttiness quite well. In fact so well that my kids never know that it’s actually a healthy cake.

Look at the moistness!

This cake is a perfect example that healthy food can be delicious too. The exact principle on which I started writing this blog. Hope you all try this cake. Happy and healthy cooking!

RECIPE:

Ingredients:

Dry Ingredients:

3/4 Cup Whole wheat flour/ Atta

3/4 Cup Instant Oats

1 tsp Baking powder

1 tsp Baking soda

1/4 Cup Jaggery powder or brown sugar or cane sugar or regular sugar

Wet Ingredients:

Around 20 Dates (Deseeded and roughly chopped)

1 1/2 Cups Milk

1/2 Cup (113 grams) Butter

1 tsp Vanilla essence

Step by step recipe:

1. Soak the chopped dates in hot milk for an hour.

2. Measure 3/4 Cup Instant Oats in a bowl.

3. In the same bowl, sieve together whole wheat flour, baking powder and baking soda. Mix everything well.

4. Melt butter in a bowl and add the dates- milk mixture to this. Also add vanilla essence.

5. Add the dry flour mix to this and mix till the flour specks can’t be seen.

6. Add 1/4 Cup Jaggery powder to this and mix everything once. Do NOT overmix.

7. Preheat the oven for 10 mins at 180 C. Line the cake pan with parchment paper. Else with oil or butter. Pour the batter into the pan.

8. Bake at 180 C for 30 to 35 mins. I baked for 30 mins and then checked. Since the inside had to cook a little but the top surface had baked, I covered with parchment and baked for 5 mins more.

9. Allow it to cool completely. Invert onto a plate. Slice and enjoy!

Click on the image to save the recipe on Pinterest
Click on the image to save the recipe on Pinterest

Notes:

* Since every oven is different, keep an eye after 20 mins into baking time so that the cake doesn’t burn.

* Towards the last 5 mins, cover the cake pan with a parchment paper/ aluminium foil and bake so that the top surface does not form a crust.

* You can use any dates for this recipe but the soft ones work best. You can even grind them with little milk if you don’t like the bite of dates in your cake.

* Butter can be substituted with oil but I personally love butter in my cakes as oil cakes does not taste good after a while.

* This cake lasts well for a week if refrigerated and handled well.

* Some variations of this cake tried by people and sent as feedback.

Skipped Oats and grinded dates and milk to make a Dates Wheat Cake
Baked in a pan instead of oven with aluminium foil following Youtube videos
Baked with Oat flour instead of Oats

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!

12 thoughts on “Dates and Oats cake”

    1. I am not sure as I have not used. But if it’s not instant oats, its better to powder and use in the cake for better texture.

      Like

    1. Thank you so much for letting me know. Glad it came out well and your family loved it which is most important. You too stay safe and take care.

      Like

  1. Tasted nice. But a bit dense. i thought the batter was more wet than what yours looks in the pic.
    Wish i cd show you a pic of mine.

    Like

    1. Hello, do message me with the picture on Facebook or Instagram in the name “Healthy cooking with Mitha”. This cake definitely comes out very soft but yes, denser than maida based cakes. If you have never made wheat/oats based cakes before, you will feel it dense.

      Wetter batter is fine as it depends on the flour brand too. Just that the batter should not be very dense.

      Like

Leave a Reply to Kirti Patel Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.