For the cake:
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:
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.
In food processor blend bananas add sugar soya milk, vanilla extract, flaxseeds, and blend it.
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.
Add the walnuts and mix well.
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.
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.