Vegan Classic Date Cake
Indulge in the wholesome sweetness of this Vegan Classic Date Cake, a plant-based twist on a timeless dessert favorite. Made with nutrient-rich Medjool dates soaked to perfection, this cake boasts a naturally caramel-like flavor and incredible moistness without the need for refined sugars or dairy. Warm hints of ground cinnamon add depth, while a blend of coconut oil and maple syrup creates a perfectly tender crumb. Easy to prepare in under 20 minutes, this cake bakes to golden perfection for a delightful treat that's ideal for any occasion. Serve it plain or pair it with a dairy-free cream topping for an even more indulgent experience. This vegan masterpiece is not only delicious but also a healthier take on a classic, perfect for sharing with loved ones or enjoying solo with your favorite cup of tea!
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Ingredients
- 200 g pitted Medjool dates
- 250 ml boiling water
- 1 tsp baking soda
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 80 ml coconut oil, melted
- 80 ml maple syrup
- 120 ml unsweetened almond milk
- 1 tsp vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch round cake pan or line it with parchment paper.
Step 2
Place the pitted dates in a bowl with the boiling water. Add the baking soda, stir, and let the dates soak for about 10 minutes until they are softened.
Step 3
In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
Step 4
In a separate bowl, whisk together the melted coconut oil and maple syrup. Add in the almond milk and vanilla extract, then mix until well combined.
Step 5
Mash the soaked dates with a fork or a blender, creating a rough paste.
Step 6
Add the date paste to the wet ingredients and mix well.
Step 7
Slowly incorporate the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Step 8
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Step 9
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (958.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2286.2 |
| Total Fat 84.6g | 0% |
| Saturated Fat 66.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3423.1mg | 0% |
| Total Carbohydrate 380.8g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 205.0g | |
| Protein 23.2g | 0% |
| Vitamin D 44.6IU | 0% |
| Calcium 393.0mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1669.6mg | 0% |
Source of Calories