Gluten free date cinnamon coconut cake

There’s something delicious about a simple cake that delivers all the things you want in a sweet treat. This date cinnamon and almond cake absolutely fit the bill. I wanted to make something new for the little man and his besties that we took to Luna Park for the afternoon and then pizza (Assembly Bar, Sydney CBD. Best gluten-free pizza I’ve EVER had). Some might say that’s a bit risky given I was making it ON the day of his birthday but luckily it worked and it was just delicious.

Poor little guy after eating his weight worth of pizza just couldn’t eat any and said as we walked home “Mum I feel like I’ve let you down. You made all that effort and worked so hard to make me something special and I couldn’t fit it in.” To which I replied “Little dude, I’m proud you’re listening to your body and you know when to stop. Do you fancy a nice big piece for recess tomorrow? *big nod* Then that’s settled then. Happy birthday little man.What a special day!”

So, back to the day: It’s so simple – one that’s worth getting good at once you’ve made it a couple of times. You could easily interchange with dried figs for a different flavour, too.

Ingredients
100 g butter (use coconut, macadamia or olive oil for dairy-free option)
1/3 cup shredded coconut
1/3 cup coconut cream
1/3 cup coconut flour
2/3 cup tapioca flour
3 eggs
10-16 dates (if large fresh Medjool, 10, if small dried dates, 16)
1 cup freshly boiled water
2 tsp aluminium free baking powder
1 tsp cinnamon and/or vanilla bean powder (optional)

Instructions
Boil the water and place in a bowl with the dates to soak for 5 minutes.
Preheat oven to 180C / 350F, fan-forced
Line a standard round cake tin with baking paper and pop a blob of olive oil in and spread over the baking paper.
Boil water and place it with the dates to soak for 5 minutes. After 5 minutes, remove half the liquid. The rest of the liquid will go in with the dates when the cake batter is mixed.
Melt the butter (if making in Thermomix, melt for 90 seconds on Varoma, speed 1) otherwise just melt in a saucepan
Place flours, coconut, baking powder, dates + their half remaining liquid, eggs, spices if using, and coconut cream in with the butter and for Thermomix, blend speed 7, 5 seconds, then reverse speed 5, 5 seconds. If using a food processor or blender, simply blend until all ingredients are combined and the dates and coconut well broken down. (unless of course, you like a bit of texture, then no worries to leave it to be chunkier)
Pour the mixture into the cake tin and bake for 35-40 minutes - use a metal skewer to dip into the centre and test it - if it comes up with goo, it needs more time.
Use organic castor sugar for a white / paler finish for the occasion and did 300ml coconut milk instead of 200 for a thinner icing but that's by no means essential. It was GORGEOUS! I also popped a few half dates on as you can see for a simple garnish.

Source: Low Tox Life by Alex Stuart