Dates & Almond Cake

To make a vegan Dates & Almond Cake, simply substitute the melted butter with a plant-based butter or coconut oil. Ensure that the dates pulp is free from any animal-derived ingredients, and you can use almond milk as it is already dairy-free.

If you're looking to substitute all-purpose flour in the Dates & Almond Cake, you can use almond flour for a gluten-free option or whole wheat flour for a healthier alternative. Just keep in mind that the texture may vary slightly.

To store leftover Dates & Almond Cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing it.

Dates & Almond Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a side of fresh fruit, like berries or sliced bananas, for a refreshing contrast.

To make Dates & Almond Cake, start by preheating your oven. In a mixing bowl, combine the dates pulp with warm almond milk, then add melted butter and stir. In a separate bowl, mix the all-purpose flour with baking powder and baking soda. Gradually combine the dry ingredients with the wet mixture until well blended. Pour the batter into a greased baking pan and bake until a toothpick inserted comes out clean.