In finding my way to enjoying gluten free cakes (some of the recipes tried so far have been close to solid!), this is the latest and so far, one of the nicest. I also made it vegan by using flax seed egg alternative.
Adapted from recipe found here
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories 154kcal per slice
1/3 cup/90ml extra virgin olive oil or any oil you prefer
1 cup/240ml date paste (see date paste recipe below)
Flax egg substitute (equivalent to 2 well beaten eggs) see below
1 teaspoon vanilla extract
1 1/3 cups/210g oat flour
3 teaspoons baking powder
2 teaspoons cinnamon
Preheat the oven to 350F/180C/Gas mark 4
In a large mixing bowl, combine date paste, olive oil, eggs, vanilla extract, and cinnamon and stir until combined.
In a separate bowl combine oat flour and baking powder and stir until combined.
Add dry ingredients to wet and stir until combined.
Pour into a well-greased round or Bundt pan and bake for 40 minutes.
Makes about 12 slices of oat flour cake.
1 cup of tightly packed pitted dates
1/2 cup boiling water
Soak the dates in boiling water for 20 minutes.
Add the soaked dates along with the soaking liquid to a blender, then blend until smooth.
Makes approximately 1 cup of date paste.