Preheat oven to 180 degrees Centigrade or 350 degrees Fahrenheit.

Grease and flour a 9-inch round baking pan or line with aluminum foil, then grease and flour.

Remove the seeds from dates and chop them.

Soak the dates in water for 30 minutes to an hour.

Measure all the ingredients and keep ready.

In a mixing bowl, beat oil and sugar with a spoon or fork.

Sieve all purpose flour, salt, and baking soda.

Add the sieved mixture along with the whole wheat flour to the oil and sugar, and mix well.

Stir in the chopped dates along with the soaking water and add the chopped cashew nuts.

Pour the mixture into the baking pan and level with a spoon or spatula.

Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and place the pan on a cooling rack.

After 10 minutes, remove from the pan and cool completely.

Enjoy the Eggless Date and Cashew Cake with coffee or ice cream.