Date and Coconut Cake

Date and Coconut Cake TN


For the Cake:

  • 1 cup dates, without the seeds, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/4 cup plant butter (plus a little more to grease the pan)
  • 3 tablespoons aquafaba (chickpea juice)
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking powder

For the Glaze:

  • 3/4 cup brown sugar
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup plant butter
  • 1/3 cup unsweetened coconut condensed milk


Preheat the oven to 350˚F (180˚C). Line the bottom of a 10-inch (25cm) spring-form pan or a 9-in (23cm) square baking pan with parchment paper. Butter and flour the sides.

In a small bowl, place the dates and cover with the boiling water. Add the baking soda and mix well. Set aside while you prepare the rest of the batter.

In a large mixing bowl, beat the butter into a cream. Add the aquafaba, the sugar and the vanilla extract and mix well. In a second bowl, whisk the flour and the baking powder. Add to the butter and aquafaba mixture, and mix well. Add the dates along with their soaking water. Mix well and place the cake batter in the baking pan. Transfer to the oven and bake for 25-30 minutes, until a toothpick inserted in the middle of the cake comes out clean.

While the cake bakes, place all the glaze ingredients in a small saucepan and bring to a boil. Lower the heat and simmer gently for 2 minutes.

When the cake is ready, take out of the oven and put the oven on “broil”. Top the cake with the glaze and place back in the oven 2-3 minutes, making sure to watch to prevent burning. Take out the oven, let cool and remove from the pan. Slice and enjoy. Bon appétit!

Keywords: cake, date, coconut

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