Vegan Gluten-Free Date Cake
Ingredients
- 1 cup Medjool dates, pitted and chopped
- 1 1/4 cups plant-based milk (oat or almond)
- 3 tablespoons olive oil
- 4 tablespoons tahini
- 3/4 cup gluten-free self-raising flour
Optional
- 1/2 cup chocolate chips or chunks
Preparation
Preheat oven to 180°C and grease or line a loaf tin with baking paper.
Soak the chopped dates in warm plant milk for 30 minutes.
Blend the soaked dates and milk into a smooth paste.
In a large bowl, combine the date paste, oil and tahini and mix well.
Fold the flour into the wet mixture until just combined and gently fold in chocolate chips if using.
Pour the batter into the prepared tin and bake for 40 to 45 minutes or until a skewer inserted comes out clean.
Let cool completely before slicing.
Notes
This cake is naturally sweetened with dates and packed with nutrients while being indulgent and allergy-friendly.
Inspired by wellnesswithcharms.
