This is a incredibly moist and delicious gluten-free cake, which is naturally sweetened with soft and decadent medjool dates, giving it a wonderful caramel taste. I added the seasons Slovenian-grown strawberries, that were a beautiful addition to this nourishing cake. This recipe is perfect also for muffins or a regular sized cake tin. It’s an absolute must having it with coffee or tea.
- • 4 free-range eggs
- • 1 cup medjool dates, pitted
- • ¼ cup extra virgin coconut oil, or butter
- • 1½ tsp baking soda
- • 1 tsp apple cider vinegar
- • 2 cups ground almonds
- 2 Scoops of Sunwarrior protein powder
- • pistachios or melted dark chocolate
Preheat the oven to 160C, and grease a loaf, cake or muffin tin.
Add the eggs, dates, coconut oil or butter, baking soda and vinegar in to a food processor or blender. Process for a minute or so, until the batter is smooth and creamy.
Place the ground almonds in a large mixing bowl then fold the wet mixture in until well combined, add strawberries. Spoon into the prepared loaf, cake or muffin tin.
If making a cake, bake for 40-45 minutes or until a skewer comes out clean when inserted. For muffins, bake for 25-30 minutes.
Inspiration from Petite Kitchen