Date loaf is a classic teatime treat that’s incredibly quick and easy to make – this recipe is another one from my mum!
The recipe is slightly adapted from The South African Encyclopedia of Food & Cookery, which isn’t exactly a resource of South African recipes, but rather a resource for South African home cooks. I don’t think you’ll find ubiquitous South African classics like malva pudding or bobotie, but it’s jam-packed with hundreds of trustworthy recipes. No wonder it’s been very well used by my family over the years.
Anyway, this date loaf is delicious, you should try it 🙂 The original recipe used butter, for which I substituted coconut oil (though I’d have used Flora Vegan, too). I used a 250 g package of packed dates, which is cheaper than the loose, whole dates. (Definitely don’t go for the expensive Medjool dates – those should be savoured on their own, with almond butter!)
Everything else about the recipe is vegan, and oh so simple! It’s ready in just over an hour, perfect with a slather of vegan butter.
- 250 g dates (chopped)
- 1 tsp bicarb
- 2 tbsp coconut oil (or vegan butter)
- 1 cup boiling water
- ⅔ cup sugar
- ¼ tsp salt
- 2 cups cake flour
- Preheat the oven to 180ºC and grease a loaf tin.
- Put the chopped dates in a large mixing bowl along with the coconut oil (or vegan butter) and bicarb. Pour the hot water over, and mix until the coconut oil has melted. Leave to cool.
- Add the sugar, salt and flour to the cooled mixture, and stir to combine (don't overstir).
- Spoon into the greased loaf tin, and bake in the preheated oven for about 50 minutes, until a skwere comes out clean.
- Leave to cool in the tin for a few minutes, before turning out onto a wire rack.