Veganicious Oat and Date Cake

“Celebrate everyday moments with a cake - especially this one with a cup of tea and melodious music in the background” -Genia

vegan dairy-free gluten-free nut-free

In general I’m not a cake person - snacking at the right time I’m game, though. Baking too, it’s not my first choice of cooking experiences and experimenting BUT when I get inspired by my cooking teachers - and they are brilliant kitchen scientists with food combining chefs - it gets my juices flowing. I than play around, modify and have fun = excellent recipe finale!
Dangerous I may add! I’m literally sitting here typing this up and taking breaks as I’m sipping my Tulsi - Holy Basil Tea with my Veganilious cake listening to Sarah Mclachlan on my sonos. Having a zen blast right now! Trust me! Try it out and let me know how you, your fam and friends like it. Gives me nachas (Yiddish word - pleasure).

Mise En Place - Everything in its place and ready to go!

1 cup oat flour or buckwheat flour
1/2 cup sugar
2 tbsp arrowroot powder
3/4 tsp cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/2 cup oil: grapeseed, coconut, canola
1/2 cup chopped dates - medjool are my favorite
1/3 cup mashed banana or applesauce - if you use banana use slightly less banana and a bit of water to get an applesauce consistency
1/2 cup rice or oat or coconut milk
1/4 cup pumpkin seeds

-preheat oven to 375 degrees
-grease 9x9 pan round or square - I use a spring pan
-in a bowl mix the flour, sugar, arrowroot, cinnamon, baking powder, baking soda
-in a food processor combine the oil, mashed banana, dates and puree
-add the non-dairy milk
-add the liquid ingredients to the dry ingredients and stir until a smooth badder
-spread in baking pan and sprinkle the pumpkin seeds on top of badder
-bake for 20-25 minutes - check if ready in center with knife, stewer or toothpick - if it comes out clean it’s ready!
-let cool down and enjoy!

Love yourself with a sweet treat once in awhile,
Genia