Butterscotch Date Tea Cake Recipe

Name: Butterscotch Date Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsweetened Almond Milk (or Soy); 2 teaspoons Apple Cider Vinegar; 1 stick Non Hydrogenated Non Dairy Butter; 1 cup Palm Sugar (or Substitute Raw Sugar Or Sucanat); 1 teaspoon Pure Vanilla Extract; 1 cup White Whole Wheat Flour; 3/4 cups Unbleached White Flour Plus 2 Tablespoons; 1/2 teaspoons Salt; 2 teaspoons Baking Powder; 6 whole Medjool Dates; 1/2 cups Pecans, Coarsely Chopped; 1 whole Medium Banana

Servings: persons

1 cup Unsweetened Almond Milk (or Soy)
2 teaspoons Apple Cider Vinegar
1 stick Non Hydrogenated Non Dairy Butter
1 cup Palm Sugar (or Substitute Raw Sugar Or Sucanat)
1 teaspoon Pure Vanilla Extract
1 cup White Whole Wheat Flour
3/4 cups Unbleached White Flour Plus 2 Tablespoons
1/2 teaspoons Salt
2 teaspoons Baking Powder
6 whole Medjool Dates
1/2 cups Pecans, Coarsely Chopped
1 whole Medium Banana

1
Preheat your oven to 350u00b0.
2
Mix the apple cider vinegar with the almond milk (it will cause it to curdle-that's OK).
3
In a heavy saucepan on a low heat, melt the palm sugar and butter, stirring constantly with a whisk for 4-5 minutes. Turn off the heat and whisk in the vanilla extract and the almond milk mixture. Allow this (butterscotch sauce) to cool.
4
In a mixing bowl, whisk together the flours, salt and baking powder. Pit and chop the dates into little pieces and mix by hand into the flour mixture. Add the chopped pecans.
5
Put the butterscotch sauce and the banana into a blender and blend until smooth. Pour the liquid mixture into the dry ingredients and stir until just incorporated.
6
Pour batter into a springform or cake pan (or you can use a loaf pan). Bake for 25-30 minutes or until an inserted toothpick comes out clean. (If you're using a loaf pan, bake for 60 minutes.)
7
Allow to cool completely before cutting.

1050

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Unsweetened Almond Milk (or Soy), 2 teaspoons Apple Cider Vinegar, 1 stick Non Hydrogenated Non Dairy Butter, 1 cup Palm Sugar (or Substitute Raw Sugar Or Sucanat), and more.

Yes, Butterscotch Date Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Date Tea Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions