Rotem’s date syrup cake (vegan option)

8th August 2010

This dark earthy date syrup cake was made for me a few days after I gave birth to my first child, Yasmin, just over 11 years ago.  Yasmin was born at home and my one request was for friends and relatives to prepare nourishing meals for us during that first week. Rotem, a friend and relative, baked this wonderfully moist, comforting cake on one of those days.  I love to serve it with thick Greek yoghurt and drizzled with maple syrup.  It is so delicious and impossible to resist.

The key is to get good quality pure date syrup, rich and dark in quality.

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Rotem’s date syrup cake

Update: A heartfelt thank you to all of you who have been visiting this site and making this Date Syrup Cake, it has been many years since I have made it and it seems to be the one cake which gets the most views, so I decided to revisit it and experiment without the eggs and to polish up the photos to make it shine. 

ingredients 

½ cup/100g butter (room temperature) or replace with melted coconut oil 

¾ cup/255g silan (date syrup)

2 eggs or 2 Tbsp ground flax soaked for 10 mins in ½ cup water

¼ cup/55g milk or water

rind from one lemon

1 cup/140g whole-wheat flour

1 Tbsp ginger powder

1 tsp baking powder

1 tsp baking soda

¼ tsp fine rock salt

1½ cups/150g finely chopped walnuts/pecans

preparation 

1.   Preheat the oven to 180C/350F. Grease the bottom and sides of a loaf pan and set aside. 

2.  Cream the butter and silan together using a hand mixer or whisk until soft and well mixed, add the eggs (or flax eggs), milk, lemon zest and mix well.

3.  In a separate bowl, sift together the flour, ginger, baking powder, baking soda and salt, then stir in the walnuts (set aside 2Tbsp for sprinkling on top) and fold into the wet mixture – stir well to combine.

4.  Pour mixture into the prepared loaf tin, sprinkle remaining walnuts over the top and bake in the oven for 40 minutes or until well risen, golden and springy to touch.

Goodness shared from Stacey

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2 comments

  • Mary

    This sounds very simple and easy. Just what I was looking for. Not sure you’re still on this site as the recipe is from 2010, but I’ll let you know how it turns out.

    • Good Ness

      Yes, I am still here.
      Would love to hear how it turns out!
      I have been meaning to do a variation on this cake without eggs as I don’t eat eggs anymore and this cake was a favourite. The Spice Cake is also a must to try.
      It is lovely you came to visit.

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