Prep Time: 25 mins Cook Time: 35-40 mins Yield: Serves 9-12 Ingredients for cake: Heaping ½ cup finely chopped dried unsweetened dates
1 cup boiling water
½ cup sugar
2 tbsps finely ground flax seeds
¼ cup unsweetened coconut milk, almond milk or soy milk
¼ cup sunflower or other light tasting oil
2 tsps vanilla extract
1 cup plus 3 tbsps light spelt or white flour
1 heaping tbsp dark cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp sea salt Topping for cake: 2 tbsps brown sugar
¼ cup unsweetened shredded coconut
½ cup dark chocolate chips Directions: Preheat oven to 350F (180C). Line an 8-½ square pan with parchment paper. Place the dates in a medium bowl and pour the boiling water over them; stir briefly. Add the ½ cup sugar, flax seeds, milk, oil and vanilla, and stir to blend. Allow the mixture to sit until it reaches room temperature, about 15 minutes.
Meanwhile, in a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. Pour the cooled wet mixture over the dry and stir to blend. Turn into the prepared pan and smooth the top. Sprinkle the topping ingredients over the cake; first sprinkle the 2 tbsps of sugar evenly over the surface of the batter. Cover with a sprinkling of the coconut, and end with the chocolate chips. Bake for 35-40 minutes, rotating pan about halfway through, until a tester inserted in the center of the cake comes out clean. Allow to cool in the pan for at least 20 minutes before cutting (if you cut this cake while it’s still warm, the still melty chips will cling to the knife and you will end up with a blob of goo instead of a piece of cake). May be frozen once cooled.