Description
This whole food cake is naturally sweetened with medjool dates, grated apple, and creamy tahini. Packed with oats and hazelnuts, it’s moist, dairy-free, refined-sugar-free, and perfect for breakfast, snack, or dessert.
Ingredients
1 ¼ cups (250 g) medjool dates, pitted
1 ½ cups (360 ml) dairy-free milk
1 medium apple (170 g), grated
½ cup tahini
1 cup rolled oats
½ cup hazelnuts, chopped
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
Instructions
1. Soak pitted dates in warm water for 10 minutes, then drain.
2. Blend softened dates with dairy-free milk until smooth.
3. Mix in grated apple and tahini until creamy.
4. Fold in oats, hazelnuts, baking powder, cinnamon, and salt.
5. Pour batter into a greased 8-inch cake pan and bake at 350°F (175°C) for 35–40 minutes.
6. Cool completely before slicing and serving.
Notes
This cake keeps well in the fridge for 5 days. Freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg