Dairy free Date and Coconut Cakes

16 Easy

Prep 30min Cook 45min

These Dairy free Date and Coconut Cakes makes a moist light cake crumb and the addition of the coconut milk give these little cakes a delicious flavour.

Makes 1 x 22cm cake serving 12-16 or 12 small muffin size or similar.

Ingredients

2 cups plain flour
2 tsps. baking powder
1/4 tsp. salt
90g nuttelex butter substitute
2/3 cup coconut sugar
2 large eggs
2 tsps. grated orange zest
2 cups coconut milk
250g dried dates, chopped
2/3 cup chopped walnuts

Chocolate Icing Ingredients

130g dates
120g dark vegan chocolate
1 tbsp. coconut oil
1 tbsp. water

Coconut Icing Ingredients

1 1/2 cup icing sugar
1/2 cup coconut flour
2 tbsps. coconut oil
2 tbsps. rice milk

Substitute Ingredients

Firmly packed brown sugar for the coconut sugar
Almond milk or water for rice milk
Other dried fruits and nuts for the chopped dates and walnuts

Recipe Steps

Preheat the oven to 170c.

Combine the flour, baking powder and the salt in a bowl.

Beat the butter and the brown sugar until pale, and creamy, gradually add in the eggs until incorporated, and then add in the lemon zest.

Slowly mix the flour in 1/2 cup increments alternating with the coconut milk and ending with the flour. Stir in the chopped dates and the chopped walnuts.

Spoon the mixture into your greased or lined tins and bake for 20 minutes for smaller cakes and about 45 minutes for a larger cake until a skewer inserted into the center comes out clean. Allow the cakes to cool before icing.

Chocolate Icing

Simmer the dates with 1/2 cup of water until softened and most of the water as been absorbed. Add in the chocolate and stir until the chocolate has melted.

Combine all ingredients in a food processor until smooth, spread onto the cakes and top with walnuts or your choice of topping.

Coconut Icing

Combine all the ingredients in a food processor and blend until smooth and spreadable. You may need to add a little more icing sugar for a thicker icing or a little more water for a thinner icing. Spread onto the cakes and garnish with toasted shredded coconut.