date cake is dense, gooey, creamy, sweet, and sooo delicious. it is more like bread pudding i'd say.
the perfect treat, but because it is so healthy, it also makes a great breakfast snack! and the creamy maple glaze reminds me of eating those maple donuts as a child... ha! thankfully this is much better for you.
this "cake" is delicious warm out of the oven, but i almost liked it better after it had been sitting in the fridge overnight... really enjoyed it cold.
grease/line a 6" cake pan & preheat oven to 375F.
in a blender add:
1/2 c pitted dates (soaked until soft)
1 small apple, cored
2 T coconut butter
1 t vanilla extract
1 t maple extract
1 t cinnamon
1/4 c water or coconut milk
pinch of sea salt
-blend until very smooth, then add in:
3/4 c sprouted oat flour (or your favorite gluten free/grain free flour)
1/2 t baking powder
3/4 t baking soda
-blend again until combined, then add in 1 T apple cider vinegar and blend on low a few seconds until bubbles appear.
-stir in 1/2 c chopped walnuts & pour into prepared cake pan.
-bake 40-45 minutes until a toothpick inserted into the center comes out almost clean. let cool completely before adding glaze.
coconut maple glaze:
3 T coconut butter, melted
1 t maple extract
1 T pure maple syrup
2 T water
-add all ingredients to a small bowl and whisk well, adding more water as needed for a thick, semi-runny consistency. drizzle over cooled cake, slice & serve.
*store leftovers in an airtight container in fridge for up to a week.
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