Chocolate date birthday cake- vegan

Shown here with a milk chocolate-covered date, but the cake itself and its filling  is completely vegan. (Apologies for blurry photo, but I was excited and the lighting was not so good...)

My husband cooked us a lovely vegan meal for my birthday last week, and for the cake he also told me the exact quantities of everything, so I am pleased to be able to share his awesome recipe with you! (The main course was the best vegan lasagne ever; so good, in fact, that our cheese-loving kids didn't reach for the grater at all. I photographed it, and as soon as he shares his recipe I'll post it.) 

300g white self-raising flour
200g organic wholemeal flour
5tsps baking powder
200ml light olive oil
50ml water
180g demerara sugar
70g date syrup
6 tsps cocoa powder
300ml soya milk
  •    Mix the dry ingredients (apart from the sugar) together in a large bowl.
  • ·         Whizz up the rest of the cake ingredients in a blender, including the sugar.
  • ·         Combine the wet and dry mixtures, then add soya milk and beat well to mix.
  • ·         Pour into damp 10” silicone moulds (or greased and floured cake tins).
  • ·         Bake in a preheated oven at 175C for 22 mins (fan oven time) or until a thin skewer inserted comes out clean.

12 fresh sticky dates, pitted (the sort you can buy from Arabic shops packed in cardboard boxes- not the ones with the plastic fork you can get at Christmas time.)
1 tab tahini
Just enough water to blend, then stir in 4 tsps cocoa powder.
  • Mix all the ingredients together thoroughly in a blender.
  •  Spread on one of upturned cooled cakes and sandwich together

12 fresh sticky dates (as above), pitted
A bar of your choice of chocolate
  • ·         Put on top of cake, alternated with squares of chocolate. Melt chocolate briefly under the grill. Or make chocolate dates and top with those. Being something of a perfectionist as well as an amazing cook, my husband put a walnut inside each date before covering them with the chocolate.


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