Vegan, sugar free, and delicious. Refined sugar is replaced by dates in this recipe from my cookbook Bake With Dates.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
9
Yield:
1 8-inch cake
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Nut Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.

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  • Combine almond milk and vinegar in a blender. Let stand until curdled, about 10 minutes. Add applesauce, dates, and vanilla extract; blend until smooth.

  • Mix whole wheat flour, 1/2 cup almond meal, baking powder, 2 teaspoons cinnamon, and salt together in a bowl. Pour in date mixture and stir until batter is combined.

  • Mix date syrup, walnuts, 1 cup almond meal, and 2 teaspoons cinnamon in a bowl to make topping.

  • Spread 1/2 of the batter in the prepared pan. Drop 1/2 of the topping evenly over the batter. Spread remaining batter on top. Swirl batter and topping together with a butter knife. Drop remaining topping on top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts

422 calories; protein 8.5g 17% DV; carbohydrates 63.6g 21% DV; fat 18.5g 28% DV; cholesterolmg; sodium 335.7mg 13% DV. Full Nutrition