Chocolate Chip Date Cake
Last week in my Bakin Wrapped Dates post I mentioned a Date Cake that I’d made, and here it is! When I first passed the date stand at the Farmers Market I had a flash of this cake that my Mom had made when I was little. I probably remembered it because dates sounded really scary to me, but the cake had been surprisingly tasty. I imagine it was one of those times that they had to tell me what was in it after I’d taken a bite and liked it.
This cake is so incredibly delicious and moist. The dates almost give it a caramel flavor. If I make it in a mini loaf pan I sprinkle some chopped pecans on top. Their hint of buttery, caramel flavor compliment this nicely. For this version in a bundt pan I added about a half cup of shredded sweetened coconut, because I had some on hand, and it seemed like it would work well with this cake. It was really yummy, but you could certainly leave it out if coconut’s not your thing.
I end up tweaking this recipe a bit each time I make it, and I’ve only ever made this in a mini loaf pan or in this small bundt pan. I’ve tried it with less sugar (since the dates and chocolate chips add sweetness), and I’ve also tried it with reduced amounts of margarine. It seems to work well each time, so it’s a good recipe to try if you’re intimidated by baking. It’s pretty resilient and will probably be delicious even if you make a couple mistakes.
Also, if you don’t want to use Ener-G you could probably use flax eggs in this recipe. Just mix 1 Tablespoon flax seeds with 3 Tablespoons water and let the mixture sit to thicken. (Reduce flax to 2 1/2 teaspoons if you’re using pre-ground.)
I’m so grateful that my Mom has held onto all these recipes, and that I get to make them as an adult. I hope you enjoy this cake as much as I do!
Chocolate Chip Date Cake
1 cup pitted, chopped dates
1 cup boiling water (or less if using fresh dates – anywhere from 1/2 to 2/3 Cups)
1 cup non-hydrogenated margarine
1 cup sugar
1 tablespoon Ener-G egg replacer
1/4 cup warm water
1 teaspoon vanilla extract
1 3/4 cups Unbleached All-Purpose Flour
1 teaspoon non-aluminum baking powder
1 tablespoon cocoa powder
1/2 cup dairy-free chocolate chips
1/2 Cups chocolate chips
1/2 cup chopped nuts
1/4 cup sugar
Preheat oven to 350 degrees.
Place chopped dates in a small bowl, and pour boiling water over them. Set the mixture aside. Sift dry ingredients into a separate small bowl, and set aside.
Cream margarine and sugar together. Beat the egg replacer with the warm water, and add it to the creamed mixture along with the vanilla extract. Scrape sides of the bowl and mix in the dates and water. Scrape sides again, and add the dry ingredients. With the mixer on low, slowly pour in the chocolate chips. (This is also when I added the coconut).
Pour the mixture into a greased and floured 9 x 13 inch pan. Mix topping ingredients together, if using, and sprinkle them over the top.
Bake for about 40 minutes, or until a cake tester comes out clean.
Cool, and enjoy!