Moist, rich and naturally sweet eggless walnut cake made with love and wholesome ingredients. Every slice is soft, nutty and perfectly comforting for any time of the day.
1. In a pan add milk along with dates let them boil for 5 minutes then cool down and make smooth, fine paste.
2. In a pan roast almond flour along with chickpea flour until they change the colour or become aromatic.
3. In a bowl add date paste, yogurt and vanilla and mix until smooth and creamy.
4. Now add the butter and oil, mix well then add all the dry ingredients and combine until well mixed.
5. Now add vinegar and give a mix, finally add chopped walnuts and gently fold them into the batter.
6. Pour the mixture into a well greased 6-inch cake pan or lined with parchment paper.
7. For extra crunch add more chopped walnuts on top then Bake in a preheated oven at 350°F (175°C) for 35–40 minutes.
8. Once done insert a toothpick into the center If its comes out clean its done If not bake for another few minutes until fully cooked.
9. Let the cake sit at room temperature for 10-15 minutes before taking it out of the pan.
10. Enjoy😋.
