Date Coffee Cake (vegan and gf)
I have been wanting to make a dessert with dates for a long time, but I was nervous to deviate from my usual recipes. It is always daunting trying an entirely new recipe because it is so frustrating if it does not turn out. Amazingly so, this date coffee cake recipe somehow came out perfect on the first try. You would never believe that it is vegan and gluten free.
If you try this recipe, let me know what you think in the comments!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Ingredients
Scale
Cake
- 2 flax eggs (2 tbsp ground flax + 5 tbsp water) - can sub 2 eggs
- 12 dates
- 1 cup warm/hot water
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1 1/2 cup oat flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Crumb Topping
- 1/2 cup oat flour
- 1/4 cup oats
- 1 tsp cinnamon
- 1/4 cup coconut sugar
- 3 tbsp melted coconut oil
Instructions
- Preheat oven to 350 degrees.
- Make your flax eggs by mixing together flax and water. Let sit refrigerated for 10-20 minutes.
- Blend together dates and water in a blender or food processor until smooth.
- Add date mixture to a large bowl along with coconut oil, sugar, vanilla, and flax eggs. Mix until just combined. Pour in all remaining cake ingredients and mix until just combined.
- Pour batter into a greased 8x8 baking dish dish and set aside.
- Mix together your crumble ingredients and crumble on top of batter.
- Bake crumb cake for 25-30 minutes, until sides start to brown and the center is set.
- Let cool for 15 minutes, slice and enjoy. This can be stored in the fridge for 5 days or in the freezer for ~3 months.
Find it online: https://avocadoskillet.com/date-coffee-cake/