Date cake. As in the fruit, not romance. Unless I’m having a date with a bear or a wild boar in which case, it could be that cos I’m pretty sure I saw a bear yesterday. Anyways, it’s free from gluten, dairy and refined sugar but not eggs. Because I love eggs. Free-range of course.
4 free-range eggs
1 cup chopped dates
1/4 cup of coconut oil (melted)
1 1/2 tsp baking soda
1 tsp apple cider vinegar
1 cup of ground almonds
1 cup of rice flour
1 tsp cinnamon
to decorate: walnuts and dark chocolate
Preheat oven to 160C
Blend eggs, dates, oil, baking soda and vinegar together (in a food processor or blender).
Transfer to a large bowl and fold in almonds, flour and cinnamon.
Pour mixture into a greased tin and top with walnuts and dark chocolate
Bake for 25-30 minutes or until the fork comes out clean.
Enjoy hot or cold or in between.
PS I initially topped this cake with freeze-dried strawberries but they burnt in my toaster oven! So, I picked them off and shoved more walnuts in their place (hehe) hence the berry absence in the last picture.