Spicy Date And Pecan Cake (glutenfree / no egg / no sugar)
Here is another delicious result of my experiments in the kitchen. This spiced cake-variation is the result after 2 previous attempts. The first 2 were also very nice, but lacked the exact taste I had hoped to achieve. :-)
The quinoa flour was on my wish list for a while already.
I made the spiced cake with Coconut Oil Extra Virgin, because that's the healthiest. But if you really don't like the taste of coconut you can also get the one where they removed the coconut smell.
Spicy Date & Pecan Cake
(no egg / no sugar / gluten free)
250 gram dates (unseeded)
300 ml water
1 teabag Yogi Himalaya tea
100 gram coconut oil (extra virgin)
200 gram quinoa flour
1 teaspoon baking soda
1 tablespoon milled/broken flaxseed mixed with 1 tablespoon water
50 gram pecan nuts, raw
(The coconut oil is more easily processed if it's soft. In my kitchen it works to put the bowl with oil on top of my cooker, the oven underneath spreads enough heat to melt the oil a bit. But you can also heat it above the simmering pan with dates.)
- Preheat the oven on 180 C degrees.
- Chop the dates into little cubes of about 0.5 cm.
- Put the dates in a pan. Add the water and bring to boil. Once the water is boiling reduce the heat and hang teabag in the water. Let simmer for 10 minutes.
- In the meantime mix in a bowl the quinoa flour and the flaxseed with the coconut oil. This will be quite a dry mixture.
- Chop the pecan nuts.
- Take the pan with dates off the fire and remove the teabag. Add the quinoa flour mix to the water and dates while stirring. Finally add the pecan nuts.
- Put the mixture in a (greased) cake tin.
- Bake in the preheated oven for 25 minutes.
- Best leave the spiced cake in a tin for quite a while to cool off. The coconut oil will make it still a bit wobbly at first.
- Once the cake is firmer you can take it out to cool off further. You can even put it in the fridge if you want it to stiffen more.