Moist Date Cake
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Ingredients (use vegan versions):
- 1 1/2 cup dates
- 1 1/2 cup water
- 3/4 teaspoon soda
- 60g non-hydrogenated vegan margarine
- 3/4 cup vegan brown sugar
- Ener-G Egg Replacer equivalent to 2 eggs
- 1 cup Self Raising flour
Directions:
Line a cake pan with baking paper or spray a muffin tin
with oil. Combine dates and water in a saucepan. Bring to
the boil. Remove from heat. Stir in soda. Stand for 5
minutes.
Cream margarine and vegan sugar and then combine with date
mixture until almost smooth. Add Ener-G Egg Replacer and flour.
Mix until just combined.
Pour into pan/muffin tray and bake at 180 degrees Celsius
for 55 mins. Stand 10 minutes and turn onto a rack. Serve
warm with soy custard or non-dairy ice-cream
Fat per serving = 4grams
Serves: 8
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