date syrup

Rotem’s date syrup cake (vegan & gluten-free option)

8th August 2010

This 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 and give a vegan option and make it shine with new photos.

Makes 1 x 28cm loaf or 10 cupcakes (bake – 30 mins)

ingredients 

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

¾ cup/255g silan (date syrup)

2 eggs or 2 Tbsp/12g ground flax soaked for 10 mins in ½ cup/50g water

¼ cup/50g nut 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 (I blitz for a few seconds in the food processor)

preparation 

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

2.  Cream the butter or oil 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 2 Tbsp 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.

variation

  • To make this cake gluten-free; increase the flax seeds to ¼ cup/22g (leaving the water the same), replace the wheat flour with 1 cup/130g millet flour, ½ cup/45g gluten-free oat flour, ½ cup/45g almond flour.

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