Anytime Gluten-free Date and Walnut Cake (Ekadasi friendly)
|Date and walnut cake|
400g buckwheat flour
90g dates (stoned)
50g walnuts (chopped)
1 tab ground ginger (it cuts the earthiness of the buckwheat rather than giving an overtly gingery flavour)
400ml almond milk (home made to avoid additives)
50ml melted coconut oil
1 tsp bicarbonate of soda in 20ml lemon juice
- Mix together the flour, sugar, fruit, nuts and ginger in a large bowl.
- Beat the coconut oil with the almond milk and add to the dry ingredients. Mix well.
- In a small container, add the bicarb to the lemon juice. It will foam and froth and you need to add this to the cake mix as quickly as possible, turn the batter into an oiled and floured cake tin (8"-10" in diameter) and bake in the middle of an oven preheated to 180C for about 35 minutes.
- When cool enough, release the cake from the tin. Store in a cool place (but not the fridge because that will dry it out), in an airtight container or wrapping. Makes 12 slices.