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Ingredients

cooking spray 1 cup almond milk 1 tablespoon white vinegar ½ cup applesauce 6 Medjool dates, pitted and chopped 1 teaspoon vanilla extract 1 cup whole wheat flour ½ cup almond meal 1 tablespoon baking powder 2 teaspoons ground cinnamon ½ teaspoon salt 1 cup date syrup 1 cup chopped walnuts 1 cup almond meal 2 teaspoons ground cinnamon

Nutrition Info

421.9 calories carbohydrate: 63.6 g cholesterol: : - fat: 18.5 g fiber: 6.8 g protein: 8.5 g saturatedFat: 1.5 g servingSize: - sodium: 335.7 mg sugar: 15.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
Combine almond milk and vinegar in a blender. Let stand until curdled, about 10 minutes. Add applesauce, dates, and vanilla extract, blend until smooth.
Mix whole wheat flour, 1/2 cup almond meal, baking powder, 2 teaspoons cinnamon, and salt together in a bowl. Pour in date mixture and stir until batter is combined.
Mix date syrup, walnuts, 1 cup almond meal, and 2 teaspoons cinnamon in a bowl to make topping.
Spread 1/2 of the batter in the prepared pan. Drop 1/2 of the topping evenly over the batter. Spread remaining batter on top. Swirl batter and topping together with a butter knife. Drop remaining topping on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

1 8-inch cake

Vegan, sugar free, and delicious. Refined sugar is replaced by dates in this recipe from my cookbook Bake With Dates.