Sticky Date Cake

90g dates, pitted and chopped into small cubes

120ml water

¼ teaspoon baking soda

4 tablespoons low fat or unsweetened plant-based milk (almond, soya, oat)

2 tablespoons brown sugar

2 tablespoons olive oil

110g white whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon powder

Pinch of salt

2 tablespoons date molasses for drizzle 

• Add dates and water to a small saucepan on medium heat. Bring to a boil and then immediately remove the pan from the heat. Stir in the baking soda. There should be many bubbles, so be sure to stir thoroughly. Set aside to cool.
• Preheat the oven to 180C and lightly oil a muffin tin (4 muffins) or small cake pan.
• Once the date mixture has cooled, add it to a large bowl with the milk, brown sugar and oil. Mix to combine.
• Add flour, baking powder, cinnamon and salt, in this order. Mix just until combined. There still may be a few lumps. This is ok.
• Pour mixture into cake pan or evenly distribute into muffin tin. Bake for approximately 30 minutes or until a knife inserted into the center comes out clean.
• Allow to cool for 5 minutes in the pan then remove the cake or muffins onto a wire rack.
• Drizzle with date molasses just before serving if desired.

Nutritionist Comment: While this cake is delicious and uses healthier ingredients, it should only be eaten from time to time. Pair it with a few walnut halves to slow the digestion of the carbohydrates.

Calories: 280

Carbohydrates: 52g

Sugar: 27g (only 6g added sugar)

Fiber: 6g

Total Fat: 8g

Saturated Fat: 1g

Protein: 5g

Sodium: 135mg