Millet walnut date cake. A delicious eggless cake made with pearl millet or bajra, finger millet or ragi, date powder, olive oil, walnut and almond. A basic cake recipe with some different flours and nuts. Not only delectable taste but the cake is full of nutritios ingredients and gluten free.
Why I named it one two three four cake? Saw this name in the post of Old fashioned recipe. And loved the name so asked to author about the name. Copy pasting her answer here. “Hundreds of years ago, many couldn’t read so they named it for the ingredients “1-2-3-4 cake”, according to historians. 1 cup butter, 2 cups sugar, 3 cups flour & 3 eggs. It’s an awesome cake.”
I replaced olive oil with butter, used date powder instead of sugar, and used vinegar mixed milk instead of eggs with some gluten free flour to make the cake nutritious, gluten free and guilt free.
You may like some more gluten free cakes and muffins on this blog. Click on the name below for recipe.
And two more recipes with date powder.
Now coming to the recipe. Sieve or sift the dry ingredients twice to make the flour light and to break all the lumps. I have used olive oil to make the cake but you can use unsalted butter or any flavorless oil instead of olive oil. Vanilla essence will give a lovely flavour but you can also add any essence of your choice. Walnut and almond are used to increase the taste and nutritious value. Sometimes I use 1/4 cup walnut and 1/4 cup almond or equal amount of both nuts. Use nuts as you prefer. Or you can use any other nuts. Choice is yours.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Bajra or pearl millet flour – 1 cup
Ragi or finger millet flour – 1/4 cup
Soybean flour- 1/4 cup
Date/khajur powder – 1 cup
Olive oil- 1/3 cup
Milk- 1&1/3 cup
Vinegar – 1 tablespoon
Baking powder- 1 teaspoon
Baking soda- 1/2 teaspoon
Salt- 1/8 teaspoon
Walnut- 1/2 cup, chopped
Almond- 1/4 cup, shredded, optional
Vanilla essence- 1&1/2 teaspoon
1. Preheat the microwave convection or hot blast mode at 160° and for OTG preheat at 180° for 10 minutes.
2. Grease a baking pan and dust with little flour or line with parchment paper. I have used bundt pan but you can also use round, square or any cake pan. Use whatever you have. If you are using bundt pan spread some shredded almond and walnut after greasing.
3. Sift bajra or pearl millet flour, ragi or finger millet flour, soybean flour, baking powder, soda and salt twice. If you don’t have soybean flour, see notes for more options.
4. Mix one tablespoon vinegar or lemon juice with lukewarm milk. Stir and keep aside.
5. Mix one tablespoon flour with chopped walnut and almond. Coat the nuts with flour. You can use equal amount of both nuts or use either walnut or almond. Add nuts less or more according to your choice.
6. In a large bowl whisk date powder, olive oil and vinegar mixed milk. I have used 2 tablespoon less date powder because I like my cake mildly sweetened. Whisk till everything blend well. Add vanilla essence and whisk again.
7. Add half of the sieved dry ingredients and mix. Now add remaining dry ingredients and mix well to make a smooth and lump free batter. You can add 2-3 tablespoon more milk if required. These flour requires more liquid than all purpose flour or maida.
8. Add flour coated walnut and almond and mix well. Pour the batter in greased or lined baking pan. Level the top with a spoon or your fingers. Tap the cake pan on your kitchen counter to remove the air bubbles.
9. If you are not using bundt pan spread some shredded almond and walnut all over the cake.
10. Bake in preheated oven at 160° and for OTG bake at 180° for 30 minutes or until toothpick comes out clean. Every oven takes different time so keep an eye after 25 minutes. Insert a toothpick in the cake, if it comes out clean then your cake is ready. And if not bake for a few minutes more. Let the cake cool down completely.
11. Invert the cake on a plate. Slice and enjoy the delectable and nutritious cake. Happy baking. Stay safe healthy and blessed.
1. Soybean flour gives an extra softness to the cake. But if you don’t have soybean flour then you can increase the amount of pearl millet/bajra flour or finger millet/ragi flour and omit soybean flour. Or you can use any flour instead of soyabean flour.
2. If you want to make this cake vegan, use almond milk, soy milk, coconut milk or any non dairy milk.
3. Unsalted butter or any flavorless oil can be used instead of olive oil.
4. If you don’t like the taste of walnut, use 1/4 cup walnut instead of 1/2 cup. Or use more almond and skip walnut. Or you can use any nuts of your choice.
5. Any flavour can be used instead of vanilla.
6. You can also use cocoa powder or chocolate to make this cake chocolate flavored.
7. You can also make this cake with whole wheat flour/atta or all purpose flour/maida.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update