Moroccan Date Cake

Allergens

Nuts (Almond), Soy (Chia)

Ingredients

• 1 cup pitted dates, chopped
• 1 1/2 cups almond milk
• 1 tbsp chia seeds
• 2 cups all
• purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 1 tbsp orange zest
• 1/2 tsp vanilla extract

Instructions

1. In a small bowl, combine chia seeds and almond milk let sit for 5 minutes until thickened.
2. Preheat oven to 350°F (175°C). Grease an 8 inch cake pan.
3. Combine dates, almond milk mixture, and orange zest in a food processor pulse until smooth.
4. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
5. In another bowl, mix melted coconut oil, brown sugar, and vanilla extract.
6. Combine wet and dry ingredients fold in date mixture until well combined.
7. Pour batter into prepared cake pan and bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan on wire rack before serving.

Chef’s Insight

The use of almond milk and chia seeds in this recipe creates a moist and tender cake while keeping it vegan.

Notes

This recipe is not only delicious but also caters to a vegetarian and vegan diet.