Recipe by Missy Wombat
Ronny is the cake guru on the alt food vegan newsgroup. If Ronny says its good, then it is! The prep time takes into account the soaking of the dates overnight.
Top Review by Jmommy209
I was only going to give this 4 stars, because it's not mind-blowingly, eat until you feel like bursting good. However, compared to what I was expecting from a vegan cake with absolutely no sugar added to it, this was exceptionally good. I will make this cake again and probably many agains. I made a couple of changes to the recipe, 1 tablespoon of applesauce for 1/2 the oil, I used half raisins and half dried cherries, and I baked it in a round cake pan, instead of a loaf pan. I can't wait to make it again, I'm going to add some different dried fruits in addition to the raisins and dried cherries (I'm thinking apricots and maybe dried apples) and I'm going to add some spices (cinnamon, maybe some nutmeg.) Thanks for posting this recipe. I highly recommend it to anyone looking for a healthier, sugar free alternative to Splenda sweetened baked goods.
- 1 cup dates
- 2 cups cold water
- 1⁄2 cup sultanas or 1⁄2 cup raisins
- 2 -3 bananas (mashed)
- 1 cup white self raising flour
- 1 cup wholemeal self-rising flour
- 1 teaspoon vanilla essence
- 2 tablespoons vegetable oil
Directions See How It's Made
- Soak the dates in the water overnight, then blend into a syrup.
- Add oil and vanila essence to date syrup.
- Mix the dried fruit and flour together, then add liquid and mashed banana.
- Consistency should be slightly thicker than a normal cake mix, but still easy to mix, so add a splash more water if necessary.
- Pour into an oiled rectangular bread tin.
- Bake at gas mark 4 (180C/350F) for an hour.
- Top should be golden brown and a skewer inserted should come out clean.