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INGREDIENTS:

For the cake:

  • 18 dates

  • 3 bananas

  • 3/4 cup soy milk

  • 3/4 cup brown sugar

  • 1/4 maple syrup

  • 1/4 coconut oil

  • 1 teaspoon vanilla extract

  • 3 table spoon flaxseeds

  • 1 cup all-purpose flour ( I use coconut)

  • 1 teaspoon baking soda

  • 1/4 cup chopped walnuts

  • 16 almonds for decoration

For the topping:

Instructions:

Preheat the oven at 350F/180C for 15 minutes. Grease well an 8×8 inch circle or square baking pan with non stick cooking spray or line it with parchment paper.. In a medium size bowl sift together the flour and baking soda and set aside.

  1. In food processor blend bananas add sugar soya milk, vanilla extract, flaxseeds, and blend it.

  2. In a large bowl pour the dates paste. Mix in the coconut oil and myple syrup . Stir in the flour mixture little by little. Use a whisk to mix so that lumps won’t form.

  3. Add the walnuts and mix well.

  4. Pour the batter into the prepared pan, arrange the almonds in a pattern and bake for for 35-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

  5. Transfer the pan to a wire cooling rack. Leave it for at least 10-15 minutes before you can remove the cake from the oven. Cool it completely for another 15-30 minutes before you can slice this decadent vegan date cake.

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