Freefrom date, ginger and apricot cake
Discover a delicious dairy-free, nut-free, and gluten-free date, ginger, and apricot cake perfect for those with food intolerances.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodsmatter.com.
Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Cake pan
- Oven
- Cooling rack
- Fork
- Spatula
- Fine-mesh sieve
Ingredients
- 100g dairy-free spread
- 1 sharp eating apple or ripe pear, unpeeled and grated
- 4 fresh dates, pipped and chopped very small
- 3 pieces of stem ginger, cut small
- 75g dried apricots, halved
- 75g sultanas
- 3 eggs
- 60g ground almonds
- 60g buckwheat flour
- 60g gram or chickpea flour
- or
- – if you want to make it nut free – 90g each of buckwheat flour and gram flour
- 1 tsp gluten and wheat free baking powder
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