Gluten-free and vegan date cake
Gluten-free and vegan date cake
Doses
25
kplCooking time
35
minutesA gluten-free and vegan date cake with no compromise on taste or texture! Try it and love it!
Ingredients
3,5 dl (225 grams) Virtasalmi's Dark Gluten Free Cereal Product Flour Puree
1 dl almond flour
1,5 tl baking powder
0,5tspbaking soda
2tspCeylon cinnamon
1 tl ground cardamom
0,5 tl salt
200 g dates without stones
1,5 dl brown sugar
100 g vegan "butter"
1 dl strong coffee
3,5 dl gluten-free oat drink
1 rkl apple cider vinegar
- On top of the cake
n. 100 g dark chocolate (e.g. 70%)
Preparation
- Preheat the oven to 200°C. Grease and flour the cake tin.
- Mix the dry ingredients together. In a saucepan, heat the dates, sugar, vegan "butter" and coffee until the mixture is caramel smooth. Stir in the oat drink and apple cider vinegar. Stir in the dry ingredients with the date and quince and the oatmeal and vinegar mixture. Pour the batter into the cake tin and smooth out.
- Bake in the (lower) middle of the oven for 35 minutes. At the end of baking, you can put a baking paper on top of the cake to prevent it from getting too dark on top. Let the cake cool in the pan for about 5 minutes, or longer if necessary, before turning it out. Allow the cake to cool thoroughly before inverting and icing.
- When the cake has cooled, decorate the cake with melted chocolate. Store the cake in the fridge, well covered, and take it out about 30 minutes before serving. This gluten-free and vegan date cake will keep well for about a week.
Tiina Strandberg | My Berry Forest
Tip
- Date cake is at its best in the days after baking, when the flavours have concentrated.
It's a shame that the instructions say to undo after just five minutes of cooling. It does fall apart in a few places, hot cake.
Hi Anni,
Thank you for your message. Sorry to hear that the cake fell apart! We will correct the recipe to be clearer that about five minutes can be longer. Thanks for letting us know about the mistake!