1 cup dates, pitted and chopped
1 cup water
1 teaspoon baking soda
3 tablespoons vegan butter (I use Earth Balance)
pinch salt
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 egg replacer (1 tablespoon ground flax whisked with 3 tablespoons warm water)
2/3 cup packed dark brown sugar
1/2 cup shaved unsweetened coconut
3 tablespoons vegan butter (I use Earth Balance)
2 teaspoons nondairy milk (I like to use coconut milk)
1. Preheat oven to 350 degrees Fahrenheit. Combine dates through pinch salt in small saucepan, bring to boil. Remove from heat, let stand 10 minutes. Dates will become tender. Grease a 9" round pan, pie pan, or springform pan.
2. Combine flour, baking powder, and 1/2 teaspoon salt in large bowl. Stir in all of date mixture, sugar, vanilla, and egg replacer until well mixed. Pour into prepared pan. Bake for 20 minutes.
3. For topping, combine brown sugar, coconut, 3 tablespoons vegan butter, and nondairy milk in the small saucepan (reuse the first one). Bring to a boil, reduce heat to a simmer and cook 1 minute.
4. Pour brown sugar mixture over cake, bake an additional 13-15 minutes. Toothpick will come out clean when inserted in center. Cool, eat, and enjoy!
I absolutely love this recipe--it's so rich and filling. I like to make it for the holidays. It's sweet, but it does feel like you're getting some substance and nutrients from the dates, coconut, and whole wheat flour. It's sort of pudding-like and thick and sticky. The topping reminds me of the icing for a German chocolate cake--which makes me wonder if you could make the base of this cake chocolate, too. Give it a try and let me know how it turns out!
Source of recipe: This was a Cooking Light recipe that I fell in love with, and I later veganized it so I continue enjoying it.