Mrs. K's Date Cake
- Heaping ½ cup (75 g) finely chopped dried unsweetened dates
- 1 cup (240 ml) boiling water
- ½ cup (90 g) Sucanat (or other unrefined evaporated cane juice)
- 2 tbsp (30 ml) finely ground flax seeds
- ¼ cup (60 ml) unsweetened coconut milk, almond milk or soymilk
- ¼ cup (60 ml) sunflower or other light-tasting oil, preferably organic
- 2 tsp (10 ml) pure vanilla extract
- 1 cup plus 3 tbsp (170 g) light spelt flour
- 1 heaping tbsp (15 ml) dark cocoa powder (preferably not Dutch process)
- ½ tsp (2.5 ml) baking powder
- ½ tsp (2.5 ml) baking soda
- ¼ tsp (1 ml) fine sea salt
- 2 tbsp (30 ml) Sucanat (or other unrefined evaporated cane juice)
- ¼ cup (20 g) unsweetened shredded coconut
- ½ cup (100 g) dairy-free dark chocolate chips
- This recipe is vegan (some ingredients require vegan-safe brands)
- Produce
- Coconut, unsweetened (1/4 cup)
- Dates, dried unsweetened (1/2 Heaping cup)
- Flax seeds, finely ground (2 tbsp)
- Canned Goods
- Coconut milk, unsweetened (1/4 cup)
- Cooking & Baking
- Baking powder (1/2 tsp)
- Baking soda (1/2 tsp)
Cocoa powder, dark (1 heaping tbsp)- Dark chocolate chips, dairy-free (1/2 cup)
- Sea salt, fine (1/4 tsp)
- Spelt flour, light (1 3/16 cup)
- Sucanat (5/8 cup)
- Sunflower or other light-tasting oil (1/4 cup)
- Vanilla extract, pure (2 tsp)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on cookstr.com
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Published March 28, 2012 (10 months ago).
35 people saved this recipe.
