- 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
- 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
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.
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.
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.