Lumberjack Date Cake

• 1 cup Pitted Dates
• 1 cup Water
• 1 teaspoon Baking Soda
• 1 Tablespoon Ground Flax Seed
• 3 Tablespoons Water
• 1- 1/4 cup Almond Flour
• 1/4 teaspoons Baking Powder
• 1/2 cups Unsweetened Coconut Flakes
• 1/4 teaspoons Sea Salt
• 1/2 cups Vegan Butter (I Used Earth Balance)
• 1 teaspoon Vanilla
• 1 Tablespoon Unsweetened Coconut Flakes, For Topping
• 4 whole Apples, sliced
• 1/2 cups Water
• 1/2 cups Unsweetened Natural Apple Juice
• 2 Tablespoons Lemon Juice

1. 1.
2. For the cake: Preheat oven to 350 F. 2.
3. Line an 8 or 9 inch spring form pan with parchment paper.
4. 3.
5. In a small saucepan bring dates and the first amount of water to a boil.
6. 4.
7. Remove from heat and add baking soda.
8. Set aside and cool to room temperature.
9. Combine flax seed and second amount of water in a small bowlthis is your egg substitute.
10. Set aside.
11. 5.
12. In a small bowl, stir together flour, baking powder, coconut flakes and salt.
13. Set aside.
14. 6.
15. In a large bowl, beat butter, flax egg, vanilla and date mixture on medium until well combined.
16. 7.
17. Gradually add flour mixture and mix until well combined.
18. 8.
19. Spread mixture evenly into prepared pan.
20. Bake for 40 to 45 minutes.
21. 9.
22. For the apple topping: In a small skillet combine apples, water, unsweetened apple juice and lemon juice.
23. Cook and stir over medium heat for about 15 minutes or until apples are tender.
24. 10.
25. Place cooked apples on top of cake before serving.
26. Garnish with extra coconut flakes.
27. Best when served warm!

dates, water, baking soda, ground, water, flour, baking powder, unsweetened coconut flakes, salt, butter, vanilla, apples, water, unsweetened natural apple juice, lemon juice

Taken from tastykitchen.com/recipes/special-dietary-needs/lumberjack-date-cake/ (may not work)