REFINED SUGAR-FREE VEGAN CAKE

In this recipe, I propose that you swap refined sugar for whole dates and organic maple syrup.
Using the technique in the instructions below, it still comes out as soft and spongy as any regular cake.

As I'm sure you know, there are several good reasons to cut back on refined sugar, from lowering your risk of diabetes, to achieving clearer skin, to lowering blood pressure and decreasing your risk of a heart attack. Pretty heavy stuff when you think about it. But rather than sinking into despair, I prefer the good ol' approach of making small changes here and there, swapping the bad for the good where possible, and getting clued up on how to make better choices.

Ingredients
- 2 cups wholemeal self-raising flour
- 2 heap tbsp solid coconut oil
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
 - 1 cup pitted dates (soaked and drained)
- 3/4 cup organic maple syrup
- 1/2 cup warm non-dairy milk (such as almond, soya, etc)

In a large bowl, mix the flours, bicarbonate of soda and baking powder together. Add the solid coconut oil and rub into the flour mixture until it resembles fine breadcrumbs.

Place the warm non-dairy milk, maple syrup and pre-soaked dates in a blender and whiz until you have the consistency of a frothy, thick syrup.

Add the syrupy mixture to the flour and combine until you have a smooth cake batter. Pour into a lightly greased cake tin and bake in a pre-heated oven, 180C, for about 25-30 minutes. To check if it is cooked all the way through, poke a skewer through the middle of the cake - if it comes out clean, then it's good to go. If not, give it a few extra minutes.