Decadent and egg-less Date Cake that is easy to make and is so good it won’t last long! Enjoy with your afternoon tea or as a dessert with a scoop of ice cream.
1 ½ cup dates, pitted and chopped
1 cup self raising flour
1 cup grated carrots
¼ cup pecan bits/chopped walnuts
1 cup yogurt
3 tbsp agave nectar
1/3 cup olive oil
1 tsp cinnamon
½ cup cocoa powder
2/3 cup orange juice
Preheat the oven to 170 C.
Grease a metal cake tin.
Blend the dates and yogurt in a blender. Add oil, cocoa powder, cinnamon and blend again. Now add the agave nectar, carrots and then slowly add the flour.
Transfer in a large bowl, add the juice and stir in the pecan bits.
Pour cake mixture into prepared tin.
Bake at 170 C for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow to cool. Carefully remove the cake from the tin.
When you are ready to serve, transfer the cake to a serving plate and sprinkle icing sugar over the cake. (I used a cake stencil. Just place the stencil on your cake and sprinkle icing sugar through a strainer.)
(Source: My Antique Recipe Folder)