Ingredients
-
2 cups medjool dates, pitted and roughly chopped (about 28 dates)
-
1/4 cup warm water
-
1 tsp apple cider vinegar
-
1/2 tsp salt
-
1 Tbsp lemon juice
-
1 cup almond flour
-
1/2 cup coconut flour
-
1/2 cup tigernut flour
-
1/2 cup chia seeds
-
1 tsp baking soda
-
1/4 tsp ground cinnamon
-
1/4 tsp ground cardamom
-
1/4 tsp ground ginger
-
1/4 tsp ground turmeric
-
1/4 tsp smoked paprika
-
1/2 cup unsweetened shredded coconut
-
1/4 cup walnuts , chopped
-
1/4 cup pumpkin seeds
-
1/4 cup sunflower seeds
-
1/2 cup raisins
Directions
Sub_title: Gluten-free, Oil-free, Soy-free, Nut-free, Grain-free, High-protein, Low-carb, Seasonal, Raw, Kid-friendly
Description: This delectable cake is packed with exotic spices, dates, and nuts, making it both vegan and gluten-free! It’s perfect for any occasion, especially those craving something different.
Ingredients:
* 2 cups medjool dates, pitted and roughly chopped (about 28 dates)
* 1/4 cup warm water
* 1 tsp apple cider vinegar
* 1/2 tsp salt
* 1 Tbsp lemon juice
* 1 cup almond flour
* 1/2 cup coconut flour
* 1/2 cup tigernut flour
* 1/2 cup chia seeds
* 1 tsp baking soda
* 1/4 tsp ground cinnamon
* 1/4 tsp ground cardamom
* 1/4 tsp ground ginger
* 1/4 tsp ground turmeric
* 1/4 tsp smoked paprika
* 1/2 cup unsweetened shredded coconut
* 1/4 cup walnuts, chopped
* 1/4 cup pumpkin seeds
* 1/4 cup sunflower seeds
* 1/2 cup raisins
Instructions:
1. In a food processor, combine the first six ingredients (dates, water, vinegar, salt, lemon juice) and process until smooth, about 2 minutes. Set aside.
2. Preheat oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, allowing excess hanging over two opposite sides. Grease lightly with non-stick cooking spray.
3. In a large bowl, whisk together the almond flour, coconut flour, tigernut flour, chia seeds, baking soda, cinnamon, cardamom, ginger, turmeric, and smoked paprika.
4. Add the date paste mixture to the dry ingredients and stir well to combine. Fold in the remaining ingredients (coconut, walnuts, pumpkin seeds, sunflower seeds, and raisins). Stir until just combined.
5. Transfer batter to the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until set but not browned. Remove from oven and allow to cool completely on a wire rack.
6. For the frosting, blend all ingredients (date paste, lemon juice, vanilla extract, maple syrup, and arrowroot powder) in a high-speed blender until creamy and thick, about 2-3 minutes. Taste and adjust sweetness as desired.
7. Once the cake has cooled, spread the frosting evenly over the top. Cover and refrigerate for at least 30 minutes before serving.
Note: If you prefer a thicker frosting, double the amount of frosting ingredients. You can also use this cake base without the frosting if you like.
Difficulty: Easy
Servings: 12-16 servings
Nutrition Information per Serving: Calories: 220kcal | Carbohydrates: 31g | Protein: 7g | Fiber: 5g | Sugar: 13g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 1g | Trans Fat: 1mg | Cholesterol: 1mg | Sodium: 10mg | Potassium: 300mg
Steps
|
1
Done
|
In a food processor, combine the first six ingredients (dates, water, vinegar, salt, lemon juice) and process until smooth, about 2 minutes. Set aside. |
|
2
Done
|
Preheat oven to 350°F (180°C). Line an 8x8-inch square baking pan with parchment paper, allowing excess hanging over two opposite sides. Grease lightly with non-stick cooking spray. |
|
3
Done
|
In a large bowl, whisk together the almond flour, coconut flour, tigernut flour, chia seeds, baking soda, cinnamon, cardamom, ginger, turmeric, and smoked paprika. |
|
4
Done
|
Add the date paste mixture to the dry ingredients and stir well to combine. Fold in the remaining ingredients (coconut, walnuts, pumpkin seeds, sunflower seeds, and raisins). Stir until just combined. |
|
5
Done
|
Transfer batter to the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until set but not browned. Remove from oven and allow to cool completely on a wire rack. |
|
6
Done
|
For the frosting, blend all ingredients (date paste, lemon juice, vanilla extract, maple syrup, and arrowroot powder) in a high-speed blender until creamy and thick, about 2-3 minutes. Taste and adjust sweetness as desired. |
|
7
Done
|
Once the cake has cooled, spread the frosting evenly over the top. Cover and refrigerate for at least 30 minutes before serving. Note: If you prefer a thicker frosting, double the amount of frosting ingredients. You can also use this cake base without the frosting if you like. Difficulty: Easy |
