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:
Delectable Chicken, Potato, and Tomato Medley
Southern Sweet Onion Casserole
My mom used to whip up a big batch of this, and it never lasted more than a few days.
Black stains on the floor of toilets: The natural trick to remove them effortlessly.
Made this last night and it was so yummy! Hubby asked for 3 helpings
A Simple Trick for Cleaning Floors:
Lemon Cream Cheese Bread
For blood sugar, high cholesterol, anemia, and heart artery cleansing
Best Mexican Lasagna Ever
