DATE AND PECAN CAKE

With thanks to London Animal Action

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Gluten-free and sugar free, but you would never know because the dates and raisins make this cake very sweet, and the flavours make the rice flour unnoticeable. If you use wheat flour instead of rice flour, you may need slightly less water (½ pint?).

1 oz = 28 g . . . 8 floz = 1 cup (250ml)
• 8 oz dates
• 2 oz pecans
• 3 oz vegan margerine (if using low fat margarine replace 1 oz of marg with 2 dessert spoons of vegetable oil)
• 12 floz water
• 4 oz raisins
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 8 oz rice flour
• 1 tbsp baking powder
• 1 tbsp bicarbonate of soda

Preheat the oven to 190°C/375°F/Gas 5.

Chop the dates and pecans.

Put the dates, margarine, water and raisins in a large saucepan.

Bring to the boil and then let it boil for a couple of minutes.

Remove from the cooker, and stir in the remaining ingredients, mixing thoroughly.

Turn the mixture into a cake pan, and bake for about 45 minutes.

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For more yummy cake recipies see Ronny's 'Cake Scoffer', available from Veggies for £1.50 inc p&p. (Click donation button to buy via PayPal):

               

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