Butterscotch Date Tea Cake

Name: Butterscotch Date Tea Cake
Ingredients: 1 cup Unsweetened Almond Milk (or Soy); 2 teaspoons Apple Cider Vinegar; 1 stick Non Hydrogenated Non Dairy Butter; 1 cup Palm Sugar (or Substitute Raw Sugar Or Sucanat); 1 teaspoon Pure Vanilla Extract; 1 cup White Whole Wheat Flour; 3/4 cups Unbleached White Flour Plus 2 Tablespoons; 1/2 teaspoons Salt; 2 teaspoons Baking Powder; 6 whole Medjool Dates; 1/2 cups Pecans, Coarsely Chopped; 1 whole Medium Banana

12 ingredients

7 steps

Ingredients

1 cup Unsweetened Almond Milk (or Soy)
2 teaspoons Apple Cider Vinegar
1 stick Non Hydrogenated Non Dairy Butter
1 cup Palm Sugar (or Substitute Raw Sugar Or Sucanat)
1 teaspoon Pure Vanilla Extract
1 cup White Whole Wheat Flour
3/4 cups Unbleached White Flour Plus 2 Tablespoons
1/2 teaspoons Salt
2 teaspoons Baking Powder
6 whole Medjool Dates
1/2 cups Pecans, Coarsely Chopped
1 whole Medium Banana

Directions

1

Preheat your oven to 350°.
2

Mix the apple cider vinegar with the almond milk (it will cause it to curdle-that's OK).
3

In a heavy saucepan on a low heat, melt the palm sugar and butter, stirring constantly with a whisk for 4-5 minutes. Turn off the heat and whisk in the vanilla extract and the almond milk mixture. Allow this (butterscotch sauce) to cool.
4

In a mixing bowl, whisk together the flours, salt and baking powder. Pit and chop the dates into little pieces and mix by hand into the flour mixture. Add the chopped pecans.
5

Put the butterscotch sauce and the banana into a blender and blend until smooth. Pour the liquid mixture into the dry ingredients and stir until just incorporated.
6

Pour batter into a springform or cake pan (or you can use a loaf pan). Bake for 25-30 minutes or until an inserted toothpick comes out clean. (If you're using a loaf pan, bake for 60 minutes.)
7

Allow to cool completely before cutting.