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Sugar free date and carob cake with avocado frosting!

Happy 22nd birthday to a wonderful best friend/ all round good chap Jamie- date and carob cake!

So. It was Jamie’s birthday yesterday, and it definitely called for date (the fruit) cake. Jamie and dates go together like.. uh.. fish and water? Anyway, you get the point, they are her favourite. Jamie is also on the wholefoods buzz and so I decided to make a datey- caroby sugar free cake. Ok, so it still contains white wheat flour and oil, but hey, what better day to eat white flour?! This would be a cinch to make gluten free too with buckwheat flour, rice flour, tapioca starch and xatham gum flours. It may just be slightly drier than the glutenous variety.

Ingredients:

3 cups pure plain flour

3 tspns baking powder

1 cup carob powder

1 Tbspn egg replacer

1/4 cup apple cider vinegar

3 cups dates soaked in 3.5 cups water

1.5 cups suflower oil

1 few tbspns soy milk

Method:

Preheat oven to 180 degrees celcius.

Soak the dates in warm but not boiling water (you are going to add them to the cake mix soon and don’t want them too warm so that they react with the baking powder)

Meanwhile, mix the flour, baking powder, carob and dry egg replacer.

With a stick mixer/ blender, mix the date and water mix so it is a smooth thick paste. To this, add the sunflower oil and apple cider vinegar.

Add the wet to the dry ingredients and mix well. I needed a few tablespoons of soy milk to get it to the perfect consistency.

Pour mixture into two greased and lined cake tins.

Bake for.. (I forgot to time it, I ate breakfast while they baked).. I think it was about half an hour. Anyway, I baked them until a knife stuck into them came out clean. It won’t be totally smear free.. this is a very moist, fudgy cake. Someone (I think it was GT) said it had an almost cheesecakey texture. Hmm, I don’t know about that!

Yes, this is a very moist cake…and dense. If you’re a sponge cake kind of person, perhaps this is not your piece of cake 😉

Now, to top it all off.. Avocado and carob frosting

Ingredients:

2/3 cup dates

1/2 cup carob powder

1 large ripe avocado

3 tbspns maize cornflour (cornstarch), mixed to a thick paste with 3 tbspns water

10 drops liquid stevia

Method:

put everything into a food processor and process!

If you want it thicker, add more corn starch and water mixture.

Use 1/3 of the frosting to stick the two cakes together (once they are cool of course), and the rest to cover the top and sides.

Decoration:

To decorate I put on some halved apricot, date, cashew and coconut bliss balls, and a big sprinkle of coconut- oh, and a few fresh flowers!

Datey caroby coconutty cake, part way through demolition..

Anyway, it must have been ok, because Jamie and I went out, and when we returned, half of the cake had been eaten by some unknown rascal! 😛 Or rascals. It’s ok rascals, we forgive you, apparently it was too rich to eat much more anyway.

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About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

4 responses »

  1. Looks fantastic….i shall try with some gluten free flour. Thank you.

    Hey can i make a request for recipe. Could you post recipe for that beautiful pea/eggplant salad and that cauliflower mash from last night? It was so delicious, i thought about all day the next day. lol 🙂

    Reply
  2. I am sorry to say but I really did not think this cake was pleasant- I understand you warned that it was not like a sponge cake but it had a kind of sweaty texture! I am sure there are plenty more recipes that you share that I will enjoy though, so, thank you for sharing.

    Reply

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