29 Dates in One Night

Yes, I can handle 29 dates in one night! But it turns out all of them were total drupes. Food puns aside: I couldn’t wait to use the dates Sophia sent my way in our vegan care package swap. I found an easy recipe here but the batter turned out way too thick before all of the flour was even sifted in! So here is my revised recipe for scrumdidlyumcious…

Vegan Date Cake:

18 dates

3/4 cup soy milk

3/4 cup sugar

1 cup all-purpose flour

1/2 canola oil

1 tsp. baking soda

1 tbsp. ground cashews

{Prep} If the dates are pitted, cover them with soy milk in a bowl and soak overnight unrefrigerated. They’ll be blended with this milk so don’t dump it.

1. Pre-heat oven to 350, lightly oil a springform cake pan

2. Remove date seeds.

3. Grind dates, and the milk they soaked in, in a food processor (or Magic Bullet giggle-giggle)

4. In a bowl, add canola oil and soy milk to the date mixture and stir.

5. Sift in flour and baking soda in batches.

6. Mix in grounded cashew.

7. Pour in your pan & bake for 30 minutes. Do the knife test as cooking times vary.

8. Let cool while whipping up the delicious frosting below.

Vegan Banana-Date-Coconut frosting:

11 dates, depitted (soaking not necessary)

1 banana

1 cup shredded coconut

3/4 cup soy milk, more as needed

Combine all ingredients in a food processor. Add more soy milk til desired frosting consistency is reached.
The texture, taste and color of this cake is truly sublime, perfect for the fall or winter. The frosting is simple and with no added sugar. Next time you have 29 dates lying around, do give it a try.