SuomeksiA scrumptious traditional date cake is easy to make vegan and naturally gluten-free with Foodin almond flour and gluten-free oat flour. Foodin Gingerbread dates bring a beautiful flavor to the cake. Drizzle Foodin Pipariherkkuisa – gingerbread-flavored raw chocolate spread – on top of the cake for the ultimate Christmas treat!
INGREDIENTS
170 g (1 package) Foodin Gingerbread Dates
1 dl water
1,5 dl Foodin coconut sugar
150 g vegan butter + a few grams more for the cake pan
1,5 dl gluten-free oat drink
2 tsp Foodin apple cider vinegar
2 dl Foodin almond flour
2 dl gluten-free oat flour
2 tsp Foodin Ceylon cinnamon
1 tsp Foodin cardamom
¼ tsp Foodin clove powder
¼ tsp salt
1,5 tsp baking powder
½ tsp baking soda
1/2-3/4 jars of Foodin Pipariherkkuisa
RECIPE
Preheat the oven to 175C. Butter the cake pan with vegan butter. Cook the Foodin Gingerbread Dates, water and coconut sugar on mid heat for about 10 minutes or until the dates have softened. Add the vegan butter and give a food mix. Blend everything with an immersion blender. The mixture doesn’t have to be completely smooth, a few date pieces here and there are ok. Combine the gluten-free oat drink and the apple cider vinegar.
In a bowl, whisk together the flours, salt, baking powder and baking soda. To the dry ingredients, add the date mixture and the oat drink. Mix everything together and pour into the cake pan. Bake the cake on the lower rack of the oven for 40 minutes. Let the cake cool down in the pan for about 15 minutes. At this point the cake might reduce in size a little. When removing the pan, the cake might spread a bit. Just keep the edges together for a little while and the cake stays beautiful.
When the cake has cooled down completely, warm the Pipariherkkuisa in the microwave and then drizzle it on top of the cake. This cake keeps well in the fridge for about a week and gets even better when the flavors deepen.
SHOP THE INGREDIENTS
