A delicious sweet treat! Coffee lovers can feel free to boost up the coffee, or pull back on the maple if you prefer things a little less sweet.
Servings 12
Equipment
15x15 baking dish/square cake tin
Ingredients
Cake
1.25cupsboiling water
2tspinstant coffee
350gdateschopped (make sure they're pitted!)
1tspbaking soda
2Tbsmaple syrup
150gwholemeal flour
25gwalnutschopped
pinchsalt
Cocoa Drizzle
1Tbspcoconut oil
2Tbspcocoa powder
2Tbspmaple syrup
Instructions
Before you startPreheat oven to 180°C (or 160°C fan bake). Bring a full kettle of water to the boil. Line a 15x15 baking dish/cake tin with baking paper.
Soak datesCombine dates, coffee, boiling water maple syrup and baking soda in a large, heat-proof bowl and set aside for 45 mins to soften.
Bake cakeOnce dates are soft, add wholemeal flour, chopped walnuts and a pinch of salt and mix well. Pour into prepared baking dish and bake in the oven for about 30 minutes, until cooked. The cake will spring back when pressed, but will still feel quite moist in the middle. Allow to cool completely.
Make cocoa drizzleMelt coconut oil and combine in a small bowl with maple syrup and cocoa. Mix to combine and pour over the cooled cake. Place in the fridge to set for about 5 minutes.
To finishCut cake into 12 slices and enjoy! Store in an air-tight container in the fridge.