Butterscotch Date Tea Cake

Photo: My Recession Kitchen

Full of flavour and texture with a healthy (well healthier) twist.

This cake is so full of flavour all by itself that it doesn’t even need a topping. You know a cake’s good when that’s the case.

Delicious.

The baker behind this surprising Butterscotch Date Tea Cake is My Recession Kitchen.

Butterscotch Date Tea Cake

 

Ingredients

• 1 cup unsweetened almond milk (or whatever you use)
• 2 teaspoons apple cider vinegar
• 1 cube (stick) nondairy butter
• 1 cup coconut palm sugar (or raw sugar)
• 1 teaspoon pure vanilla extract
• 1 small ripe banana
• 1 cup white whole wheat flour
• ¾ cup + 2 Tablespoons unbleached white flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 large medjool dates
• ½ cup coarsely chopped pecans

Instructions

1. For the full recipe go here: Butterscotch Date Tea Cake.

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