Thermobexta’s Date & Honey Cake

date honey cakeThis is a simple cake to whip up when unexpected visitors call to say they’re on the way! You can serve it on its own, or with icing.  My preference is un-iced, spread with butter, yum!

120g solid coconut oil (or butter)
100g pitted medjool dates (pitted weight)
60g honey
3 eggs
200g almond milk (or other milk of your choice)
250g wholmeal spelt flour
3 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of himalayan salt

1. Preheat oven to 160°C. Grease and line a cake tin or large loaf tin.

2. Place coconut oil, dates and honey in mixer bowl. Blitz for 10 seconds/speed 4/MC on. Scrape down sides of bowl.

3. Set butterfly in place on blades. Beat for 2 minutes/speed 4/MC on. Scrape down sides of bowl.

4. Set blades to speed 3 and add eggs, one at a time, allowing 20 seconds in between each addition. Remove butterfly. Scrape down sides of bowl.

5. Add milk, flour, baking powder, bicarb soda and salt. Beat for 20 seconds/reverse/speed 5/MC on.

6. Transfer mixture into prepared cake tin and bake for 45 minutes, or until a skewer inserted into the middle comes out clean.

7. Transfer to a wire rack to cool before icing or cutting and buttering.


6 thoughts on “Thermobexta’s Date & Honey Cake

  1. Hi Bec,
    Just made this cake using plain flour and cows milk. Turned out perfect and delicious. Next time I might try adding some extra chopped dates at the final stage of mixing just to make it a little chunkier throughout the cake.

    Thanks for yet another amazing recipe

    Jo xx


  2. What a great way to use up ingredients I’ve had around for ages but never used!

    I turned it into cupcakes and when skewer was clean I took them out but they were a bit dense, so I must have a play with that.


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