I have loved Date Loaf all my life. Really, it is one of my favourite things to bake and to eat. My Mum used to order me to make them when she come to visit us, my daughter will demolish most of the loaf if we let her! I had been asked for a long time to make a vegan version and for me it also needs to be gluten free and without refined sugar.
I did a bit of searching online and tried one from Chickpeas and Change that was so darn good I have barely changed it. I had to adapt it to be gluten free and reduced the oil as I only use oil if I absolutely need to and always limit it. This is a standout loaf and better than anything I ever made with dairy and eggs in it. But there was just one issue with it… it was eaten far too quickly!! So you will absolutely need to make two! You can always freeze one for later.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes 1 Medium Loaf
- 1 cup date sugar
- 1 cup medjool dates, pitted and chopped
- 1 cup hot water
- 2 tablespoons coconut oil
- 1 1/4 cups Bobs Red Mill All Purpose Gluten Free Flour
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseeds, mixed in 3 tablespoons water
- 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
- Preheat your own to 160C and line a standard loaf tin with baking parchment.
- Melt coconut sugar slowly over a low heat, stirring all the time. It takes a while but it will turn liquid. You must stir to avoid burning.
- Remove from heat and add first dates, then the coconut oil, then hot water. Stir well. You will notice it harden so place back on a low heat and stir until it becomes a nice liquid mix again. This does take a little while. Keep on a very low heat.
- Get flax-egg ready, mix the ground flaxseed with water and set aside.
- Mix all dry ingredients.
- Pour the sugar/date mixture into the dry ingredients and stir well.
- Add the flax-egg and vanilla paste and mix together.
- Pour date loaf mixture into your prepared loaf tin.
- Bake for about 30 minutes, keep an eye on this as it will vary depending on your oven. Mine retains heat well so I had to keep the temperature slightly lower at 160 degrees. Check by pressing lightly on the loaf and if it bounces back, check with a cake tester that it is well cooked.
- Remove and leave to cool for 5 minutes before turning out onto a wire rack.
Keeps well in an airtight container for 3 days, although it never lasts that long in my house! Freezes well.