A simple afternoon cake, the kind you eat with a cup of tea and a good book.
Preheat your oven to 350°.
Mix the apple cider vinegar with the almond milk (it will cause it to curdle—that’s OK).
In a heavy saucepan on a low heat, melt the palm sugar and butter, stirring constantly with a whisk for 4-5 minutes. Turn off the heat and whisk in the vanilla extract and the almond milk mixture. Allow this (butterscotch sauce) to cool.
In a mixing bowl, whisk together the flours, salt and baking powder. Pit and chop the dates into little pieces and mix by hand into the flour mixture. Add the chopped pecans.
Put the butterscotch sauce and the banana into a blender and blend until smooth. Pour the liquid mixture into the dry ingredients and stir until just incorporated.
Pour batter into a springform or cake pan (or you can use a loaf pan). Bake for 25-30 minutes or until an inserted toothpick comes out clean. (If you’re using a loaf pan, bake for 60 minutes.)
Allow to cool completely before cutting.
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I made this yesterday…absolutely delicious! There is none left today. Very moist. The only reason I didn’t give it five mitts is because for me the banana taste was a bit stronger than I expected and overpowered the dates a bit. Still a delicious cake though.
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4 Comments
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myrecessionkitchen on 5.12.2010
PSTL: Yes, a cube is the same as a stick of butter which is the same as 1/2 cup. Yes, you can use light brown sugar or a raw sugar instead of the palm sugar. Palm sugar is not white sugar, it’s made from the sap of the coconut palm tree. I like to use it because it’s got a lower glycemic value over regular sugars.
lechelleb on 4.25.2010
In her blog post she clarifies in the comments that one cube = 1 stick of butter. Hope that helps
Cindy Carnes on 4.23.2010
I’d like clarification on this also. Thanks, I sent you a wire.
pjstl on 4.23.2010
This cake sounds delicious, and I appreciate that it is non-dairy.
I have a couple of questions, if you could clarify some terms for me:
1. How big is “a cube” of the shortening? I am not familiar with the term. Weight or volume, please.
2. Can I use “brown sugar” in lieu of the “palm sugar”? Or is palm sugar what we call “white sugar”?
Thanks very much. I look forward to trying this cake.
pjstl