This loaf is super tasty and moist as hell. Naturally sweetened by the dates and raisins. A definite recipe to keep in the pantry, and so easy to make. My girls 8 and 10 years old, attempted this all by themselves.
Vegan Dates Walnut Loaf
Prep Time: 20 mins
Cook Time: 40 mins
Yields: 8 slices
20 Medjool dates
1 1/2 cup vegan milk
1 cup whole wheat flour
1/2 cup vegetable oil
1 tsp baking soda
1/2 tsp baking powder
2 tbsp whole wheat flour
1/2 cup walnut
1/2 cup raisins
Preheat oven to 170 C. Line a loaf pan with baking paper.
Remove seed from dates, cut dates (I used a scissors) up in 3 pieces in a large bowl. Bring milk to boil. Remove and pour into cut dates. Let it soak and soften the dates for at least 15 minutes. Set aside.
Chop the walnuts into small bite pieces. Place into a bowl with the raisins. Dust it with 2 tbsp flour, and sieve the rest of the flour out. This would help the walnuts and raisins from sinking into the bottom of the pan. Set aside.
Sieve flour with baking soda and baking powder. Set aside.
In a cake mixer with a paddle attachment (or whisk), beat the dates and milk mixture until thickened and combined. Add the flour, and the oil. Beat to combine on medium speed for at least 1-2 minutes on medium speed.
Remove from the mixer. Add the strained raisins and walnuts into the mixture using a spatula. Mix in properly for a few seconds.
Pour batter into lined loaf pan. Bake for 30-40 minutes or until cake tester comes out clean.
Cool cake on the rack.
Pour yourself a lovely cuppa, and enjoy your moist delicious cake once its cooled. Keeps in the fridge for a week in a container very well too.
My 8 and 10 year olds baked this with ease on their own. Or do it with your little ones and place batter in muffin pan, but bake for only 15 - 20 minutes or until cake tester comes out clean.