Helena’s divine date cake, sugarfree

I favor organic pure produce ♥

This is one of my all-time favourites, delicious, healthy, quick and easy. It looks amazing and tastes delicious!

Makes a 22-24cm cake (healthy sugar free cake)

Here I am making it for Iceland’s biggest news channel tv – I speak Icelandic but you can see I how go about it 🙂

Here below you can see the gluten and dairy free version of this cake, equally as wonderful 🙂

Helena’s delicious date cake gluten, dairy and sugarfree

FILLING:
250g fresh dates, pitted
100 ml organic apple juice & 100 ml water (or 200ml water and 10 vanillasteviadrops)
BASE:
200g wholewheat spelt flour
Pinch of sea salt (optional and not necessary if you are using butter)
100g organic butter or 80g cold-pressed coconut oil
50-100 ml water
Fresh seasonal fruits, nuts or berries, to decorate (you can also use frozen)
Whipped cream or rice-cream, to serve

Put the dates in a small saucepan with water and stevia or juice.
Bring to a boil and then turn off the heat. Let it stand with the lid on while you prepare the base.
Heat your oven to 180°C/360°F/Gas 4
Put the spelt in a bowl and some sea salt (not necessary if you use butter since it is salty).
Add the coconut oil or butter and water
Rub this together with your fingers and make a dough-like pastry with your fingers
Press the dough into a 22-24cm ceramic cake mould.
Prick the dough with a fork here and there and bake in the oven for around 15 minutes. Leave to cool.
When you want to use the filling, purée or mash the dates and spread on your cake. Decorate with fresh seasonal fruits and berries. I serve whipped cream or rice-cream with it.

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