Description
A delightful Persian Date Cake infused with cinnamon and cardamom, offering a moist texture and rich flavor.
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup unsalted vegan butter or oil
- ½ cup brown sugar
- 2 eggs or egg replacer
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar or chopped nuts for garnish (optional)
Instructions
- Preheat your oven to 350°F and grease an 8-inch round or square baking dish.
- In a bowl, pour boiling water over the chopped dates and stir in the baking soda. Let sit for 10-15 minutes.
- Cream together the vegan butter and brown sugar until light and fluffy.
- Beat in the eggs (or egg replacer) and vanilla extract until combined.
- In another bowl, combine the flour, cinnamon, cardamom, baking powder, and salt. Whisk together.
- Stir the soaked date mixture into the wet ingredients, then gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Optionally, garnish with powdered sugar or chopped nuts before serving.
Notes
For a vegan version, use vegan butter and an appropriate egg replacer. Can be served with whipped cream, chopped nuts, or ice cream.