Info
- Course: Dessert, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 17 Times
Can be made ahead of time.
Mrs. K’s Date Cake
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Recipe
This is the kind of cake you like to have on hand as an after-school snack, or when you’re feeling peckish mid-morning. Baked in a square pan, it will keep, covered on the counter, for up to 4 days, longer if refrigerated (bring to room temperature before indulging).
Yield :
Makes 9 large or 12 medium-sized pieces
Ingredients
For the 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
For the Topping:
- 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
Directions
Make the cake: Preheat oven to 350F (180C). Line an 8-½” (21 cm) square pan with parchment paper, or spray with nonstick spray.
Place the dates in a medium bowl and pour the boiling water over them; stir briefly. Add the ½ cup (90 g) Sucanat, flax seeds, coconut milk, oil and vanilla, and stir to blend. Allow the mixture to sit until it reaches room temperature, about 15 minutes.
Meanwhile, in a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. Pour the cooled wet mixture over the dry and stir to blend. Turn into the prepared pan and smooth the top.
Sprinkle the topping ingredients over the cake: first, sprinkle the 2 Tbsp (30 ml) Sucanat evenly over the surface of the batter. Cover with a sprinkling of the coconut, and end with the chocolate chips.
Bake for 35-40 minutes, rotating pan about halfway through, until a tester inserted in the center of the cake come out clean. Allow to cool in the pan for at least 20 minutes before cutting (if you cut this cake while it’s still warm, the still-melty chips will cling to the knife and you will end up with a blob of goo instead of a piece of cake).
May be frozen.
Notes
Gluten free or gluten free option
Nut free or nut-free option
Soy free or soy free option
© 2009 Ricki Heller
Note from Cookstr's Editors
Nutritional information is based on 12 servings.
Nutritional Information
Nutrients per serving (% daily value)
215kcal (11%)
106mg (4%)
30g
3g
10g (16%)
0g
7g (36%)
2g
1g
1mg (0%)
17g
3g
41mg
183mg
1mcg RAE (0%)
0mg (0%)
37mg (4%)
2mg (9%)
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