Preparation Time: 15-20 mins

Gluten Free – Vegan

Cooking Time: Approx 40 mins Heat: 180°/160° fan 350°f (Gas 4)

This cake brings back childhood memories. I remember my mum making Date & Walnut Cake often; it was one of my favourites.

Therefore, I had to veganise a recipe (& make it Gluten Free).  

I think I may just have succeeded!

As I’ve used various recipes for inspiration, I’ve decided to put all measurements in cups for ease.

This recipe uses a blend of 3/4 cup of rice flour, 1/2 cup quinoa flour & 1/4 cup chickpea flour combined with 1/4 cup ground almonds.

To reduce refined sugars, I’ve used coconut sugar in this cake. Teamed with the apple sauce, it works well.

** You may want to try another gluten free flour or refined sugar alternative, that you have experience baking with.

Enjoy!

Ingredients:

Wet Ingredients:

• 1 cup plant milk
• 2 TBS apple sauce
• 1 TSP apple cider vinegar
• 1/4 cup oil
• 1 TSP vanilla extract

Dry Ingredients:

• 1/4 cup coconut sugar*
• 1.5 cups flour (as above or use your own)
• 1/4 cup of ground almond
• 2 TSP Baking Powder
• 1/4 TSP Baking Soda
• Pinch Salt
• 3/4 Cup broken Walnuts
• 9-12 dates (depending on size) chopped

Method:

1. Preheat oven to 350°f 170°c or Gas mark 4

2. Line a 23×13 cm loaf tin (9×5″)

3. Add all dry ingredients to a bowl except the dates, Mix well.

4. Then add the chopped dates into the dry ingredients & stir well.

5. In a large mixing jug, add all the wet ingredients & mix well.

6. When ready, mix the wet ingredients into the dry & stir until all have been combined.

7. Working quickly, add the mixture to the loaf tin. Smooth the top so it is level & add some whole walnuts for decoration.

8. Bake for 40mins or until a skewer comes out clean. The cake should spring when pressed gently.

9. Leave to cool & add a little sprinkled sugar for extra decoration if needed.

Categories: Cake, Comfort Food, Dairy Free, Egg Free, Gluten Free, Low Fat, Low Sugar,