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 Surprising Benefits of Milk-Soaked Onions: A Traditional Remedy Reimagined
Say Goodbye to Calluses with This Natural Remedy
How To Make The Best Lemon Pepper Wings
Rice works wonder on orchids, esp if they aren’t blooming. Here’s why and how
Heartbreaking Tragedy: 3-Year-Old Boy’s Life Cut Short on His Birthday
Oatmeal and apples! I eat 3 times a day and lose weight! No flour, no sugar!
The trick to cleaning the oven “effortlessly”. Even the burned fat disappears
My Husband Dumped Hosting Duties on Me — So I Taught Him a Lesson He Won’t Forget
Roasted Parmesan Creamed Onions
