
Text-only version
NUT AND DATE CAKE – Permission to feed your sweet tooth
SERVINGS: 8 | PREP TIME: 40min | COOKING TIME: 60min | TOTAL: 100min
INGREDIENTS
Dates Paste
- 1 and 1/4 cup oat milk
- 300 g medjool dates
- For the Cake
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 180 g all purpose flour
- 20 g maicena
- 1 teaspoon cinnamon powder
- 1 & 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/4 cup + 2-3 tablespoons oat milk
- 70 g chopped nuts
DIRECTIONS
- Pre-heat oven to 350 F
- Line bottom and oil sides of a 8-inch round pan.
- Soak dates in warm milk for 30 minutes
- Blend until you have a smooth paste.
- Add oil. Beat until all well combined.
- Add the vanilla extract and mix until combined.
- Sift in another bowl all dry ingredients: flour, maicena, cinnamon, baking powder, baking soda and salt. Add half of the dry ingredients into the dates bowl and mix until combined (you may use the paddle attachment.)
- Add oat milk and mix.
- Add remaining dry ingredients
- Add in 1/2 cup chopped walnuts. Fold using a spatula until totally incorporated into the batter. Don’t overmix.
- Transfer the batter into the prepared 8-inch round pan. Decorate with walnuts on top.
- Bake at 350 F for 50/60 minutes.
- Let cool and serve with vegan Nutella (recipe next)
NOTES
-I like to loosely cover the cake with aluminum foil halfway through cooking to prevent heavy browning on top.
-Let cool for at least 3 hours and store at room temperature.

Leave a comment