Freefrom ginger and date cake

Name: Freefrom ginger and date cake
Ingredients: 140g virgin coconut oil; or 150g PURE sunflower spread; 100g dark muscovado sugar; 2 pieces of stem ginger, cut into smallish chunks and 1 tsp of the stem ginger syrup; 3 fresh medjool dates, pipped and cut into fairly small pieces; 3 large eggs; 100g chestnut flour; or gluten-free rolled oats, pulverised in a food processor; 50g polenta; 1 level tsp gluten and wheat-free baking powder; 1 tbsp oat, nut or soya milk

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Explore Michelle's Freefrom Ginger and Date Cake – gluten, nut, and wheat-free, using either coconut oil or sunflower spread for a rich, unique texture. Perfect for those with food intolerances!

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Ingredients

140g virgin coconut oil
or 150g PURE sunflower spread
100g dark muscovado sugar
2 pieces of stem ginger, cut into smallish chunks and 1 tsp of the stem ginger syrup
3 fresh medjool dates, pipped and cut into fairly small pieces
3 large eggs
100g chestnut flour
or gluten-free rolled oats, pulverised in a food processor
50g polenta
1 level tsp gluten and wheat-free baking powder
1 tbsp oat, nut or soya milk