I’ve called this a slice, even though it’s cooked in a loaf tin, as it doesn’t rise very much due to the lack of eggs. This results in a delicious dense slice that is jam packed with dates and walnuts. It is sure to satisfy the sweet tooth of vegans the world over!
- Recipe by Christie Connelly
- Serves 8 to 10
- Prep Time 15 minutes
- Cooking Time 50 minutes
- 1 cup (about 10) pitted dates, chopped
- 60ml (1/4 cup) Vitasoy VitaCafe*
- 3 tablespoons maple syrup
- 225g (1 1/2 cups) plain flour
- 1 teaspoon bi-carb soda
- 1 teaspoon mixed spice
- 2 teaspoons ground coffee (instant or ground beans)
- 75g (3/4 cup) rolled oats
- 55g (1/4 cup) coconut sugar (or brown sugar)
- 100g (1 cup) walnuts, chopped
* Vitasoy Soy Milky can also be used.
- Heat the oven to 180C. Line a loaf pan with baking paper, making it large enough to overhang on the sides. This will make it easier to life out the slice at the end.
- Put the chopped dates in a jug with 250ml (1 cup) of boiling water (from the kettle is fine) and leave to stand for 10 minutes. Then add the soymilk and maple syrup and stir.
- Put the flour, bi-carb, mixed spice, coffee, oats and sugar into a large bowl and whisk together to evenly distribute the ingredients.
- Add the walnuts and date mixture and gently fold to combine. The batter will be very thick.
- Scoop into the loaf pan and smooth the top. Bake for 50 minutes and cool in the pan for 5 minutes before lifting out and placing on a wire rack to cool completely. Serve with vegan butter or cream cheese. Can be sliced, wrapped and frozen to enjoy later when defrosted and toasted.
Nutritional Analysis – Amount per Serve