Description
A heartwarming and nourishing dessert that combines Medjool dates and crunchy walnuts for a deliciously moist cake.
Ingredients
- 12 Medjool dates (pitted)
- 1 cup milk (any kind, including vegan milks)
- 1/2 cup avocado oil (or any neutral oil)
- 1 cup self-rising flour
- Walnuts (halves or crushed pieces, for garnish)
Instructions
- Preheat the oven to 350°F (177°C).
- Prepare your pan: Line a small 7-inch springform pan with parchment paper and spray with oil to prevent sticking.
- Heat the milk in a pot until it simmers gently.
- Soak the dates by pouring the hot milk over them. Let them sit for 10-15 minutes to soften.
- Using a blender, combine the soaked dates and milk until smooth.
- Add the avocado oil to the blended mixture and mix until fully combined.
- Gently fold in the self-rising flour until the mixture is smooth.
- Pour the batter into your prepared pan and top with walnut pieces for added crunch and decoration.
- Place in the oven and bake for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for about 10 minutes before serving warm.
Notes
Best served with whipped cream, fruit compote, coffee or tea, or topped with ice cream. Store in an airtight container for up to three days at room temperature or refrigerate for a week.