Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1/3 cup date paste or applesauce
- 1 1/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon of a combination of baking spice (allspice, ground cloves)
- 1 teaspoon lemon zest
- 1 teaspoon apple cider vinegar
- 3/4 cup non-dairy milk
- Date Caramel Sauce:
- 8–10 dates
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- For the cake:
- Preheat oven to 350 degrees F. Grease a round cake pan or bundt pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, sugar, and spices. Stir in the date paste or applesauce, lemon zest, apple cider vinegar, and non-dairy milk. Stir together until all dry ingredients are incorporated. Pour batter into the greased, prepared pan. Bake for 30-35 mintues, or until toothpick inserted into the middle comes out clean. Let cool on a cooling rack until cake lifts away from the pan easily.
- Store, covered at room temperature for up to 5 days.
- To make the date caramel sauce:
- Combine dates, milk, and vanilla in the bowl of a food processor. Process until smooth and creamy, adding more milk if necessary. Store refrigerated until ready to use.