A totally vegan, sugar-less, egg-less & butter-less date & walnut cake. It is a perfect guilt-free tea time snack.
Preheat the oven to 180°C/356°F. Place 27 out of the 30 dates in a bowl with the almond/coconut milk. Leave them to soak for at least 3 hours. Once they finish soaking, blend them together with the milk till it forms a thick paste.
In another bowl, measure out the flour, baking powder & baking soda. Sieve well and set aside.
Chop up the remaining dates. Toast the walnuts and break them up into smaller pieces.
Mix the date paste along with the oil either by hand, a hand mixer or a stand mixer. Make sure the oil is emulsified well into the date paste. Then add in the toasted walnuts and chopped dates.
Add the flour in one tablespoon at a time. Fold it into the date mixture slowly but do not over-mix at this stage.
Pour the batter into a baking dish which is lined with parchment paper. Smoothen it out with a spatula. Place in the oven and bake for around 40 minutes till the cake springs back when you touch it.
Ingredients
Directions
Preheat the oven to 180°C/356°F. Place 27 out of the 30 dates in a bowl with the almond/coconut milk. Leave them to soak for at least 3 hours. Once they finish soaking, blend them together with the milk till it forms a thick paste.
In another bowl, measure out the flour, baking powder & baking soda. Sieve well and set aside.
Chop up the remaining dates. Toast the walnuts and break them up into smaller pieces.
Mix the date paste along with the oil either by hand, a hand mixer or a stand mixer. Make sure the oil is emulsified well into the date paste. Then add in the toasted walnuts and chopped dates.
Add the flour in one tablespoon at a time. Fold it into the date mixture slowly but do not over-mix at this stage.
Pour the batter into a baking dish which is lined with parchment paper. Smoothen it out with a spatula. Place in the oven and bake for around 40 minutes till the cake springs back when you touch it.