Ingredients

The following ingredients have 4 Servings
  • 1 cup non-dairy milk such as almond, (soy, coconut, or oat)
  • 2 tablespoons applesauce (or non-dairy yogurt)
  • 1 teaspoon white or apple cider vinegar
  • 1/4 cup sugar (use 1 tablespoon more if you like your cake sweeter)
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • a few drops of almond extract (optional)
  • 1 1/2 cup flour (I used all-purpose, you can also use a mix of all-purpose and whole wheat)
  • 1/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 - 3/4 cup chopped nuts and seeds such as pecans
  • 9 large dates chopped or use 12 small dates
  • 2 tablespoons Chopped pecans
  • 2 teaspoons sugar

Instruction

  • In a bowl, mix all the wet ingredients. Mix until well combined and the sugar is well dissolved.
  • In another bowl, add the flours, almond flour, nuts, baking powder, baking soda, salt and mix well.
  • Then add in the dates and mix in.
  • Transfer the dry to the wet mixture and mix until well combined.
  • You should get a somewhat thick, muffin-like batter. If it is too thin, you can add in 1-3 tablespoons of more flour. If it is too thick, you can add in a few teaspoons of non-dairy milk and mix in.
  • Line an 8 x 8-inch brownie pan or a 9 x 5-inch loaf pan with parchment. Transfer the batter to the pan. Even on the batter first with a spatula. Then top the batter with pecans and sugar.
  • Bake at 350 degrees Fahrenheit (180c) for 30 minutes for the 8x8 inch brownie pan and 40 minutes or longer for a loaf fan.
  • Check with a toothpick from the middle. It should come out clean. Else bake 5-10 mins longer.
  • Cool in the pan for 10 minutes and remove from the pan. Let it cool for another 15-20 minutes before slicing.Store on the counter for the day and refrigerate in a closed container for upto 7 days