Although I’m not Jewish, last Wednesday night, I wanted something a little sweet, cakey yet hearty. I know it’s a weird combination of desires, but after finding this recipe for a rustic French honey cake, I changed it based on what I had on hand for a nutritious evening snack, which ended up vegan too.
It’s a cake that gives, but is still soft. It’s sweet from the honey, but barely so this would be a lovely batter to make as muffins with some melted butter or coconut oil for breakfast… now there’s an idea! The dates kind of melt like little pillows of surprise creaminess that make this cake addicting. A little extra drizzle of honey or maple syrup isn’t too bad either.
I cut it into 16 squares so it’d be a great 2-bite snack.
That is until you eat 3 squares at a time.
I told you it was addicting. Whoops.
Honey Date Cake (makes 9-16 squares)
2 cups spelt flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon all spice
1/2 teaspoon salt
9 dates, pitted and chopped
1/2 cup honey
1/4 cup coconut oil
1/2 cup almond milk
2 tablespoons ground flaxseed (mixed with 6 tablespoons of water)
1. Preheat the oven to 350. Line an 8×8 pan with parchment and set aside.
2. Place the dry ingredients in a bowl and whisk to break up any lumps and evenly distribute the spices.
3. Add the wet ingredients to the dry and mix to combine.
4. Pour into the prepared dish and bake for about 25 minutes. A knife should come out clean when inserted in the middle of the cake.
5. Cool, cut into squares and enjoy!