Allergy friendly morning tea? We’ve got you covered.

This cake is free from gluten, dairy, egg, nuts and soy

A few days ago Nicole came over for our weekly baking experiment session and we thought we try out a few fruit-based loaves that would be perfect for morning tea. The best of the batch was this little beauty – Apple and Date Loaf with Maple Glaze! Wow was it great. We had a few visitors who don’t usually like fruit in cake, but they are now converted and they had 2 slices each! We hope you love it too.

With all of our recipes, we recommend using our gluten-free flour which you will receive when you signup to our email list over to the right in the sidebar, or in the footer below if you’re on a mobile (plus you’ll receive more free recipes and tips!)

Ingredients

• 2 cups gluten-free flour
• 1 tsp xanthan gum
• 1 cup organic caster sugar (or rapadura)
• 1 tsp baking powder
• ½ tsp bicarb soda ( baking soda)
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cardamom
• 1 cup full cream coconut milk
• ½ cup olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 1 cup grated carrot
• 1 cup grated apple
• ½ cup chopped dates
• 2 tbsp pure maple syrup

Method

• Preheat oven to 180 ºC (356 ºF)
• Grease and line a loaf tin with baking paper
• Peel and grate carrot and apple. Place to the side.
• In a large bowl combine gluten-free flour, xanthan gum, sugar, baking powder, bicarb soda, salt, cinnamon, nutmeg and cardamom.
• In a separate bowl combine coconut milk, olive oil, apple cider vinegar and vanilla extract.
• Mix wet ingredients into dry(or vice versa) and mix until just combined.
• Gently fold in grated carrot, grated apple and chopped dates.
• Pour mixture into lined baking tin and bake for 45-50 minutes, until the cake bounces back when you gently touch it, or when a  toothpick inserted into the centre comes out clean.
• Cool cake until just warm and then turn onto a wire rack.
• Using a pastry brush, glaze the top of the cake with pure maple syrup.

Enjoy!