Ingredients
- 90g butter
- 160g dates
- 1tsp vanilla
- 70g yogurt or coconut cream
- 2 eggs
- 250g flour
- 1tsp baking powder
- 3/4t baking soda
- 1 large ripe banana
- 3 large or 4 small stalks rhubarb
Vendors
Banana and Rhubarb Date Cake (Sugar-Free)
Method
- Heat oven to 180C.
- Melt the butter with the dates in it, and then blend it with your stick blender.
- Add the vanilla, and coconut cream. Beat eggs and add into mixture.
- Cut the banana (don’t mash), then finely chop the rhubarb.
- Mix the dry ingredients. Add the wet ingredients and banana and rhubarb to the dry and lift and fold to stir. Only just mix.
- Pour into a lined 23cm cake tin. Cook for about 40 minutes.
- Cool in tin for 10 minutes. It keeps well for 3 days, or freezes well.
Comments
This is my concession to reducing processed sugar. It is oddly pleasing.
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