This healthy “cake” is completely free of added sugars and naturally sweetened by dates! It packs plenty of fiber in each bite and it’s low in fat, making it a perfect pre or post workout snack.
Makes: 8 slices
Serving Size: 1 slice (64g)
Prep Time: 1 hour
Total Time: 1 hour 30 minutes
Nutrition Facts: 160 calories / 32g carb / 4.5g pro / 2g fat
Ingredients:
- 1 ½ cups (360g) unsweetened almond milk
- 8-ounces (227g) whole dates
- 2 (100g) large eggs
- 1 cup (120g) whole wheat flour
- 2 teaspoons baking powder
Instructions:
- Preheat the oven to 350 degrees F and prep an 8-inch round baking pan with parchment paper.
- Heat the almond milk and pour over dates in a bowl, submerging all. After 30 minutes, peel the date skins off and remove pits. Save ¼ cup of the date milk.
- In a food processor, puree the soft dates, adding back the date milk a tablespoon at a time, as needed. Keep processing until dates form a smooth paste.
- In a separate mixing bowl, whisk the eggs and date paste.
- Mix in the flour and baking powder and a pinch of salt. Stir until just combined. The batter should be slightly runny and not too stiff. If it’s too thick, add more of the date milk until you achieve the right consistency.
- Pour into the prepared baking pan and bake for 30 minutes until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes and slice. Enjoy!
Notes:
- For extra healthy fats, you can add walnuts to the top of the cake before going into the oven.
- You can substitute flour for almond flour at a 1:1 ratio. Macros will vary.
