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

1. Pre-heat oven to 350 F 
2. Line bottom and oil sides of a 8-inch round pan.
3. Soak dates in warm milk for 30 minutes
4. Blend until you have a smooth paste. 
5. Add oil. Beat until all well combined.
6. Add the vanilla extract and mix until combined.
7. 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.)
8. Add oat milk and mix.
9. Add remaining dry ingredients
10. Add in 1/2 cup chopped walnuts. Fold using a spatula until totally incorporated into the batter. Don’t overmix.
11. Transfer the batter into the prepared 8-inch round pan. Decorate with walnuts on top. 
12. Bake at 350 F for 50/60 minutes.
13. 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.