Recipe

Rickis Date Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 4 months ago Full credit and a shout out goes to Ricki of Diet, Dessert and Dogs for this awesome snacking cake! She writes about it here: (http://dietdessertndogs.wordp ress.com/2008/07/20/mrs-ks -date-cake/), and says "this is the kind of cake you like to hav... More Prep:20m Cook:40m Servings:9	Jo_jo_ba
	sweet fruity coconutty nutty almondy sweet chocolatey toasted grainy wheaty datey natural caramelly chocolatey cocoa appley easy afterschool kids square snack fun healthy

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Ingredients

Cake:

2.5 oz chopped dried dates

1/4 cup sugar

1/4 cup brown sugar

1 cup boiling water

4 oz (113g) lite silken tofu (mori-nu)

2 tbsp unsweetened pureed pumpkin

1/4 cup unsweetened almond milk

2 1/2 tbsp sunflower or canola oil

1 tbsp vanilla

6 oz spelt flour

2 tbsp cocoa powder

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

Topping:

2 Tbsp brown sugar

1/4 cup unsweetened shredded coconut

1/2 cup chocolate chips

Directions

Preheat oven to 350F and grease an 8" square pan.

Combine the dates and sugars in a bowl.

Add the boiling water and stir. Let stand 20 minutes.

Puree the tofu, pumpkin, almond milk, oil and vanilla in a food processor until smooth. Add to the date mixture and set aside.

In a large bowl whisk the flour, cocoa, baking soda, baking powder, and salt.

Pour the tofu / date mixture over the dry ingredients and stir to just blend.

For topping:

Sprinkle the brown sugar evenly over the surface of the batter.

Cover with a sprinkling of the coconut then the chocolate chips.

Bake for 40 minutes or until a tester inserted in the center of the cake comes out clean.

Chill completely before cutting.

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Comments

jo_jo_ba 1 year, 4 months ago said:
Amount Per Serving
Calories: 219.3
Total Fat: 6.3 g
Cholesterol: 0.0 mg
Sodium: 17.8 mg
Total Carbs: 29.7 g
Dietary Fiber: 3.4 g
Protein: 1.3 g