Whole Wheat Winter Date Cake
- 1 ½ cup whole wheat flour
- 1 cup jaggery powder
- ¼ cup coconut oil (or vegan butter, melted)
- Vegan buttermilk (store-bought or make your own)
- ¼ cup plant-based milk (Almond, soy or coconut milk)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon powder
- 1 tsp ginger, grated or 1/2 tsp ginger powder
- Six Medjool dates, seeds removed and cut into small pieces
- 15-20 Almonds, roughly chopped
-Preheat oven to 180 degrees Celsius for 10 minutes.
-In a mixing bowl, put jaggery powder and, using a spatula, break lumps, if any.
-Add coconut oil and mix well.
-To this mixture, add buttermilk and keep it aside.
-In a separate bowl, sieve whole wheat flour, baking powder, baking soda, salt and cinnamon powder.
-Now, add half of the dry ingredients to wet ingredients, and mix well. Make sure to mix in only one direction to avoid making lumps. Now add remaining dry ingredients and mix well in the same direction.
-If the mixture is too thick, adjust the consistency using plant-based milk. Add 2 tbsp milk and mix well; add more only if needed. The final batter should be neither too thick nor too runny.
-Once the batter is ready, add half of the chopped almonds and half of the cut dates into the mixture and mix well. Save the other half for garnishing.
-Transfer the batter to a greased cake tin.
-Bake the cake in the oven at 180 degrees for 45 minutes.
-After 45 minutes, test the cake for doneness by poking a toothpick/ clean knife into the center of the cake. If the toothpick/ knife comes out clean, the cake is done and let it sit on the countertop to cool down. Once cool, flip the cake upside down and enjoy!
-If the cake does not pass the test, let it sit in the oven for five more minutes. After 5 minutes, turn off the oven and let it sit inside the oven. This will help the heat bake the cake in the oven.
-Test the cake for doneness. Once ready, enjoy!