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Almond and Date Cake (Vegan)

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 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
  • For garnish:
  • almond slivers
  • coconut slivers
  • rose petals  

Instructions

  • 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.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!