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  • May 5th 2021
  • 0 comment
Serves: 6-8
Prep: 20 min
Cook: 45 min

Ingredients
  • 12 pitted Medjool dates, pitted, soaked and drained
  • 1 cup unsweetened soy milk
  • 1/3 cup neutral oil
  • 1/2 tbsp vanilla extract
  • 1/2 tbsp apple cider vinegar
  • 1 1/4 cups plain all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Glaze
  • 1/2 cup vegan chocolate chips
  • 2 tbsp vegan butter

Method
1. Preheat oven to 180°C. Grease and line a 15cm cake tin and set aside.
2. Add the dates, soy milk, oil, vanilla and apple cider vinegar into the K400 Blender. Blend until completely smooth.
3. Add in the remaining dry ingredients and blend until just combined.
4. Pour into the prepared cake tin, tap on the counter to remove any air bubbles and bake in the oven for 45 minutes or until cooked in the centre (If you use a wider tin, reduce the cooking time). Once cooked, remove from oven transfer to a wire rack to cool.
5. In the meantime, melt your chocolate chips and vegan butter until well-combined and runny.
6. Pour over the cake and decorate with fresh fruit and nuts. My mum loves walnuts so I crushed and sprinkled them around the entire cake!
7. Slice and enjoy! 🤩

Tags: Recipes

Tools: Blenders