Spicy Vegan Molasses Date Cakes
Vegan, gluten free, dairy-free, refined sugar free, high fiber
One of my go-to-cakes is my unique, vegan cake with warm spices, gooey molasses, sweet dates and crunchy walnuts. I love the rich, dark, earthy notes of molasses with its licorice flavor and dark golden color. Add in cardamom, Chinese 5-spice and ginger for a wonderful, spicy cake. Brown rice and spelt flours make for a robust crumb, yet a tender and moist cake. As an added health benefit, molasses provides calcium and magnesium which are crucial in preventing diseases like osteoporosis and asthma along with others that can affect your blood and heart. I even melt a little extra molasses over my cake to make it extra yummy.
Spicy Vegan Molasses Date Cakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1 and 1/2 cups spelt flour or GF flour mix*
1 cup brown rice flour
1 tablespoon baking powder
2 teaspoons cardamom
2 teaspoons Chinese five spice
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups pitted chopped dates
1 cup chopped walnuts
Wet
1 and 1/2 cups warm plant based milk
1/2 cup olive oil
1/3 cup molasses
3 tablespoons apple cider vinegar
2 tablespoons ground flax
1 tablespoon vanilla extract
molasses or maple syrup for topping
Makes 16 cakes
* *use my gluten-free flour mix recipe or a store-bought 1-to-1 GF baking flour mix.
Find the ingredients & tools to make this recipe:
Instructions
1. Line two 12-cupcake tins with paper inserts or spray liberally with coconut oil. (16 total needed). Preheat oven to 350ºF/180ºC.
2. In a bowl combine spelt and brown rice flour, baking powder, spices, baking soda and salt. Add chopped dates and walnuts and toss to coat. Set aside.
3. In a separate bowl combine warm milk, olive oil, molasses, apple cider, ground flax and vanilla. Using a hand mixer blend together until smooth. Add dry ingredients into your wet and stir to combine into a thick batter.
4. Scoop batter into cupcake tins. Fill each tin almost to the top. Place a few thinly sliced dates into the center of each cake. Bake 14 minutes or until cakes have risen and spring back when pressed.
5. Serve hot with molasses or maple syrup drizzled over the cake tops.
Photos by Milkshake Creative
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