Date & Crystallized Ginger Cake
This date cake is eggless and doesn't contain added sugar. It is moist, and firm and comes together so easily!
Equipment
- 1 Blender
- lined baking pan
Ingredients
Wet ingredients
- 10-12 pitted dates
- 8-10 prunes
- 1/2 cup diced crystallized ginger
- 1 lemon zest
- 1.5 cup non-dairy milk
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
Dry ingredients
- 1 cup spelt or wheat flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup slivered almonds or chopped walnuts
Instructions
Prepare the wet ingredients
- Finely dice 1/2 cup of crystallized ginger.
- Bring the non-dairy milk to a boil and add the dates, and prunes. Turn off the heat and cover. Set aside for 30-45 minutes.
- Pour the softened dates, prunes and lemon zest into a blender. Add the oil, vanilla extract, and blend until smooth.
Putting it together
- Preheat the oven to 350 F and line a round baking sheet.
- Combine the flour, baking powder and baking soda.
- Add the wet ingredients and the diced crystallized ginger. Using a spatula, mix to batter.
- Pour into a lined round cake pan. Smooth the top and sprinkle some slivered almonds or chopped walnuts.
- Bake for 50 minutes and test with a toothpick.
- Set aside to cool down before serving.
