Mrs. Ks Date Cake Recipe

Name: Mrs. Ks Date Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Heaping 1/2 cup (75 g) finely chopped dried unsweetened dates; 1 cup (240 ml) boiling water; 1/2 cup (90 g) Sucanat (or other unrefined evaporated cane juice); 2 tbsp (30 ml) finely ground flax seeds; 1/4 cup (60 ml) unsweetened coconut milk, almond milk or soymilk; 1/4 cup (60 ml) sunflower or other light-tasting oil, preferably organic; 2 tsp (10 ml) pure vanilla extract; 1 cup plus 3 tbsp (170 g) light spelt flour; 1 heaping tbsp (15 ml) dark cocoa powder (preferably not Dutch process); 1/2 tsp (2.5 ml) baking powder; 1/2 tsp (2.5 ml) baking soda; 1/4 tsp (1 ml) fine sea salt; 2 tbsp (30 ml) Sucanat (or other unrefined evaporated cane juice); 1/4 cup (20 g) unsweetened shredded coconut; 1/2 cup (100 g) dairy-free dark chocolate chips

Servings: persons

Heaping 1/2 cup (75 g) finely chopped dried unsweetened dates
1 cup (240 ml) boiling water
1/2 cup (90 g) Sucanat (or other unrefined evaporated cane juice)
2 tbsp (30 ml) finely ground flax seeds
1/4 cup (60 ml) unsweetened coconut milk, almond milk or soymilk
1/4 cup (60 ml) sunflower or other light-tasting oil, preferably organic
2 tsp (10 ml) pure vanilla extract
1 cup plus 3 tbsp (170 g) light spelt flour
1 heaping tbsp (15 ml) dark cocoa powder (preferably not Dutch process)
1/2 tsp (2.5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
2 tbsp (30 ml) Sucanat (or other unrefined evaporated cane juice)
1/4 cup (20 g) unsweetened shredded coconut
1/2 cup (100 g) dairy-free dark chocolate chips

1
Make the cake: Preheat oven to 350F (180C).
2
Line an 8- 1/2 (21 cm) square pan with parchment paper, or spray with nonstick spray.
3
Place the dates in a medium bowl and pour the boiling water over them; stir briefly.
4
Add the 1/2 cup (90 g) Sucanat, flax seeds, coconut milk, oil and vanilla, and stir to blend.
5
Allow the mixture to sit until it reaches room temperature, about 15 minutes.
6
Meanwhile, in a large bowl sift together the flour, cocoa, baking powder, baking soda and salt.
7
Pour the cooled wet mixture over the dry and stir to blend.
8
Turn into the prepared pan and smooth the top.
9
Sprinkle the topping ingredients over the cake: first, sprinkle the 2 Tbsp (30 ml) Sucanat evenly over the surface of the batter.
10
Cover with a sprinkling of the coconut, and end with the chocolate chips.
11
Bake for 35-40 minutes, rotating pan about halfway through, until a tester inserted in the center of the cake come out clean.
12
Allow to cool in the pan for at least 20 minutes before cutting (if you cut this cake while its still warm, the still-melty chips will cling to the knife and you will end up with a blob of goo instead of a piece of cake).
13
May be frozen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Heaping 1/2 cup (75 g) finely chopped dried unsweetened dates, 1 cup (240 ml) boiling water, 1/2 cup (90 g) Sucanat (or other unrefined evaporated cane juice), 2 tbsp (30 ml) finely ground flax seeds, and more.

Yes, Mrs. Ks Date 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.

Mrs. Ks Date Cake

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