Eggless Butterless Dates Cake - Mini Bundt Cakes With White Chocolate Glaze ~ Happy Holidays

A simple to prepare cake that had caught attention and was prepared by many bloggers as well as FB foodie group members, me too couldn't escape this recipe adapted from here. The original recipe mentions number of dates, but I have weighed the quantity of dates [deseeded] that were used to prepare this cake [ since the size of dates vary from place to place]. The amount of oil has been reduced in the below recipe, and white sugar has been substituted with brown sugar making it a low cal version. I made them in mini bundt cake pans [inspired by my friend Jay] but you may use regular baking pan or any other shape baking pan.


150 gms of dates, deseeded [12-14 dates here because of big size]
70 gms brown sugar [ little less than 1/2 cup]
3/4 cup + 2 tbsp milk
1/4 cup oil
2 drops of vanilla essence
1 tsp soda
1 tsp vinegar
1 cup maida [APF]

For glaze

100 gms Chocolate
1 tbsp milk


Remove the seeds of the dates and soak them in warm milk for 30 mins. The soaked dates needs to be soft enough, this way the grinding will be easy.  Once the dates milk mixture cools down, add sugar and grind them into smooth paste. Transfer the paste to a wide bowl. Use 2 tbsp of milk to clean the mixie vessel and add to the paste. Add oil and blend with wire whisk. Keep the mixture aside.

Sieve flour and baking soda together, and then add these dry ingredients gradually to wet mixture, 1 tbsp at a time. Using spatula fold the mixture evenly without forming lumps. You may now add dusted nuts [optional, I skipped this step] and give one last mix before pouring the mixture into greased baking pan/mould. Preheat the oven at 180 degrees C and bake the batter until done. Do toothpick test to check the doneness. In above pic [mini bundt cakes] it will take 18- 20 minutes where as the cake in below pic took 30 mins. Allow it to cool on wire rack.

To prepare glaze, combine white chocolate with milk and heat it on low flame [double boiler method]. Stir it continuously until melted. Pour the warm glaze over cooled cake. The remaining unused glaze when cooled down, I spread a spoonful of it over top of each mini cake. Garnished with dried apricots and mint leaves [optional]. Instead of glaze you may also dust the top of cakes with icing sugar.

Happy baking !


  1. They look colourful ..Must be so yummy

  2. Is vinegar essential ingredient in this recipe or can i skip it?

    1. @anonymous: sorry for being late in replying your query.... vinegar is optional ... I have added as soda +vinegar reaction aerates the batter which helps in leavening the cake
      @Sathya Priya : thanks