Vegan Almond and Date Cake
Though I’m not vegan, I always enjoy baking vegan or eggless cakes because they can be quite a bit more challenging sans (without) eggs and butter. Moreover, when a recipe does work out, it’s always a great thing because you can start to vary with the ingredients and flavours and even customize your vegan cake.
I came up with this Vegan Almond and Date Cake after I got some products from the organic store, such as almond and coconut flour, vegan chocolate (which I didn’t use in this recipe) and coconut sugar. I also got a lot of dates and the idea for this cake came almost naturally, as I wanted to use some of these ingredients in a cake.
The cake isn’t actually entirely gluten-free, although you can substitute the all-purpose flour for a gluten-free variety or only use almond flour. This cake can be a bit more dense than a regular flour cake, however you can drizzle more syrup or add more coconut whip cream as a counterbalance. I also wanted to use less sugar in this cake so I used dates to add an extra note of sweetness and used coconut sugar instead of refined sugar. The coconut sugar adds a caramelly flavour to it, which we all enjoyed at home. You can also make a tiered cake and add the coconut whip cream in between the layers. Whichever way you eat this cake, I hope you enjoy it a lot!
>> Hey sweettooth! Into more sweet recipes? Then check out this Coconut Rose Fudge! It's decadent and easy to make.
Vegan Almond and Date Cake
- Prep: 15 min
- Total: 1 hour and 15 min
NOTE: for this recipe I’ve used a 20 cm / 7.8 inch cake tin
For the cake – wet ingredients:
- 1 cup almond milk
- 1 tsp white vinegar
- ⅓ cup coconut sugar
- ¼ cup coconut oil
- 1 tsp vanilla essence
- ½ tsp almond essence
For the cake - dry ingredients:
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 5 dates (chopped and tossed in 1 tbsp all-purpose flour)
For the coconut syrup:
- ½ cup coconut sugar
- ½ cup water
- 2 tbsp almond milk/plant based milk
- almond slivers
- coconut slivers
- rose petals
- Grease the cake pan with a tbsp of coconut oil and line the bottom of the pan with parchment paper.
- Pre-heat the oven to 175 or 180 Celsius (depending on how hot your oven is) / 350 Fahrenheit.
- Prepare your dates by chopping them into small pieces and mix them with a tbsp of all-purpose flour. Set aside.
- Sieve your dry ingredients and put it in a bowl. In a separate bowl, add your almond milk and sugar and stir until the sugar has dissolved. Then add the rest of the wet ingredients (except for the vinegar) to the almond milk and sugar mixture. Add this to the bowl of dry ingredients and stir well. Finally, add the vinegar and let the batter sit for 35 minutes before you add the chopped dates and transfer the batter to a cake tin.
- Bake the cake for 40 minutes on 175 or 180 Celsius (depending on how hot your oven is)/350 Fahrenheit. After 40 minutes, check the centre of your cake with a skewer. If this comes out clean then your cake is done. If not then bake the cake for another 5 minutes.
- Turn off the oven and let the cake sit for few minutes before you remove it from the oven.
- In the meantime, prepare your coconut syrup. Pour the coconut sugar, water and 2 tbsps of plant based milk in a pan and let this cook until you have a syrupy texture. This should take about 5 minutes.
- Make holes in your cake with a skewer and drench the semi hot cake with the coconut syrup. Keep a tbsp or so of the syrup aside. Remove the cake after 10 minutes and place it on a plate. Brush the cake with the leftover coconut syrup and add you garnish.
TIP: Serve this Vegan Almond and Date Cake with a dollop of coconut (whip) cream, vegan whip or even vegan ice cream.
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