250 ml Provamel Alternative to Yogurt plain free from sugars
150 g minced dates
50 g minced walnuts
½ tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
A pinch of salt
For the frosting:
150 g macadamia nuts (soaked in water for 24 hours, rinsed and strained)
60 ml Provamel Macadamia or Hazelnut Drink
60 ml maple syrup
2 tbsp coconut oil
1 tsp vanilla
2 tsp lemon juice
½ tsp salt
Pre-heat the oven to 200° C.
Heat the milk just below its boiling point and take it off the stove. Add the dates together with the vanilla extract and let it soak for about 20 minutes.
Sieve the flour, the baking soda and the baking powder in a big bowl. Add the agave powder and mix well. Whilst stirring, pour the Macadamia Drink and the dates into the mixture, as well as the plantbased alternative to yogurt, the walnuts and the oil. Mix to a smooth dough.
Grease a baking tin and coat it with baking paper. Pour in the dough and put the tin in the oven.
Bake for 45 minutes to 1 hour. Check with a skewer whether the cake is ready.
Put all of the ingredients in a blender and a mix to a smooth mass. Start at low speed and add some Macadamia Drink or maple syrup if necessary.
Put the mixture in the fridge for 30 minutes to allow the frosting to set.
Coat the top of the chilled cake with the frosting and finish it with chopped nuts.
Also very tasty when served lukewarm without the frosting.