This incredibly moist date and walnut cake is simple to make, using mostly pantry staples. It’s completely eggless and dairy-free, making it the perfect companion for your afternoon tea!
Preparation Time:
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour
Ingredients:
Pitted dates: 200 g (1 ⅓ cups), roughly chopped
Hot coffee: 150 ml (⅗ cup)
Baking soda: 1 teaspoon
Olive oil: 100 ml (⅖ cup), or neutral oil like sunflower or rapeseed oil
Dark muscovado sugar: 130 g (⅗ cup)
Vegan Greek-style yogurt: 80 g (⅓ cup), or vegan sour cream or skyr
Vanilla extract: 1 teaspoon
All-purpose flour: 250 g (2 cups + 2 teaspoons)
Baking powder: 1 tablespoon
Sea salt: ¼ teaspoon
Walnuts: 90 g (¾ cup), roughly chopped, plus extra for garnish
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
Instructions:
Advertisement:
The Bomb Italian Sausage Sandwich
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Garlic Usage Tips: Avoid These Common Errors
Peach & Blueberry Yogurt Cake
Sleep problems: why do women have more difficulty than men?
One of my favorite things to make at home! We eat this with practically everything!
Flour in the freezer, this very simple gesture saves your life in 1 minute
Old Terms That Are Vanishing From Our Vocabulary
Cornbread Dressing Recipe !!
