Light Date Cake
recipe

A deliciously moist date cake, perfect for a healthy dessert or snack.
Preparation Time: 45 minutes
Serving Size: 8 servings
Ingredients:
- 1/2 package of dried dates (about 100g)
- 3 dl water
- 2 tbsp cold-pressed coconut oil
- 1 egg
- 1 dl Greek yogurt
- 1 dl buckwheat flakes
- 1 dl buckwheat flour
- 1/2 dl potato flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp Ceylon cinnamon
- 1 pinch ground ginger
- 1 pinch Himalayan salt
Instructions:
1. Slice the dried dates and place them in a saucepan with water. Bring to a boil for a moment until the dates soften slightly but remain intact.
2. Remove the saucepan from heat and add the coconut oil. Stir and let it cool slightly.
3. Once cooled, add the egg and yogurt to the mixture. Stir well to combine.
4. In a large bowl, mix the dry ingredients: buckwheat flakes, buckwheat flour, potato flour, baking soda, baking powder, cinnamon, ginger, and salt.
5. Combine the dry ingredients with the batter and stir using a wooden spoon until smooth.
6. Pour the batter into a greased and floured baking dish or a springform pan lined with parchment paper.
7. Bake at 175°C (347°F) for about 30 minutes or until the cake is done (test with a toothpick).
8. Allow to cool for a moment before slicing and serve with your favorite toppings.
Nutritional Information (per serving):
- Calories: 180
- Protein: 4g
- Carbohydrates: 28g
- Fat: 7g
- Fiber: 2g
- Sugar: 8g

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