A simple but delicious dairy- and egg-free classic that's a great accompaniment to a cuppa tea.
Servings: 1 loaf
- 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.