Helena’s delicious date cake, gluten, dairy and sugarfree

What a winner this one is! 🙂

Enjoy ♥

Here below you have the version with spelt and butter in the base (instead of almonds, desiccated coconut and coconut oil).

Helena’s divine date cake – sugarfree

My Recipe

120g almond flour (or almonds and then grind them into flour in your blender - your choice)
120g desiccated coconut (grind it a bit finer in your blender)
30ml coconut oil (coldpressed)
30ml water
1/4 tsp seasalt
FILLING:
250g fresh dates, pitted
100 ml organic apple juice & 100 ml water (or 200ml water and 10 vanilla stevia drops)

Heat your oven to 160°C
Put the dates in a small saucepan with the 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.
Blend together all the ingredients for the base with your fingers and then press the dough into a 22-24cm ceramic cake mold.
Prick the dough with a fork here and there.. (and everywhere:)
Bake at 160°C for around 20-25 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.