Vegan Date Cake
This moist, spongy vegan date cake is simple but delicious with a lovely, yet not overpowering taste of dates. Serve with or without frosting, it’s yummy in both ways!
Ingredients
- 70 g Dry dates softened in freshly boiled water
- 60 g Sugar
- 3 tbsp Golden syrup
- 70 g Vegan margarine melted
- 1 tsp Vanilla extract
- 235 g Plain flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- a small pinch salt
Instructions
- Soak the dates in freshly boiled water for 20 to 30 minutes. Drain the dates and Keep 150ml of this date water, don't throw it away!
- Preheat the oven to 177°C (gas mark 4) and line a 7 inch square tin with baking paper.
- In a beaker or a bowl, blend the softened dates, sugar, golden syrup, vanilla extract and melted margarine together with an immersion blender until smooth.
- Sift the flour, baking powder, baking soda and salt into a large mixing bowl and pour in the blended wet mixture. Mix until just combined with no lumps remained.
- Pour in the prepared tin and bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow to cool down completely before serving.
- If you are decorating with peanut butter frosting, mix 40g vegan margarine, 30g smooth peanut butter and 80g icing sugar in a bowl until creamy.
- Spread the frosting on top of the cooled cake, sprinkle some chopped dark chocolate.
Notes
If your cake is not frosted, it will keep at room temperature up to 3 days. For the frosted cake, I recommend to store the cake in the fridge. Please store the cake in an air tight container!