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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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She writes about it here: ( dietdessertndogs. wordp /2008/07/20/mrs-ks -date-cake/), and says this is the kind of cake you like to have on hand as an after-school snack, or when you’re feeling peckish mid-morning. Read more . Baked in a square pan, it will keep, covered on the counter, for up to 4 days, longer if refrigerated. It makes 9 large pieces, and freezes well. . Ingredients:
cake |
2.5 oz chopped dried dates |
1/4 cup sugar |
1/4 cup brown sugar |
1 cup boiling water |
4 oz (113g) lite silken tofu (mori-nu) |
2 tbsp unsweetened pureed pumpkin |
1/4 cup unsweetened almond milk |
2 1/2 tbsp sunflower or canola oil |
1 tbsp vanilla |
6 oz spelt flour |
2 tbsp cocoa powder |
1/2 tsp baking soda |
1 tsp baking powder |
1/4 tsp salt |
topping |
2 tbsp brown sugar |
1/4 cup unsweetened shredded coconut |
1/2 cup chocolate chips |
Directions:
1. Preheat oven to 350F and grease an 8 square pan.
2. Combine the dates and sugars in a bowl.
3. Add the boiling water and stir. Let stand 20 minutes.
4. Puree the tofu, pumpkin, almond milk, oil and vanilla in a food processor until smooth. Add to the date mixture and set aside.
5. In a large bowl whisk the flour, cocoa, baking soda, baking powder, and salt.
6. Pour the tofu / date mixture over the dry ingredients and stir to just blend.
7. For topping:
8. Sprinkle the brown sugar evenly over the surface of the batter.
9. Cover with a sprinkling of the coconut then the chocolate chips.
10. Bake for 40 minutes or until a tester inserted in the center of the cake comes out clean.
11. Chill completely before cutting.
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