Date loaf of disbelief
Why call it that? Maybe because I’m currently in disbelief that this loaf is free from gluten, dairy, eggs and refined sugar, but it still tastes incredible and the texture is bang on. It’s super-easy to make, as well. You can thank me later! Enjoy x
Prep time – 20 minutes
Cooking time 50-60 minutes
Makes 1 large loaf
Ingredients
300g chopped pitted dates, chopped very roughly
¾ cup water
Juice and zest of 1 orange
2 cups GF flour without raising agent added
2 tsp baking powder
2 tsp cinnamon
1 ½ tsp ginger
½ tsp mixed spice
1 cup plant-based milk
½ cup coconut sugar
½ cup water from a tin of chickpeas (aquafaba)*
½ cup sunflower or grapeseed oil
¼ cup coconut oil, melted
½ tsp salt
1 tsp baking soda + 2 tbsp plant-based milk
Method
Preheat the oven to 160c regular bake and line a medium/large loaf tin with baking paper up the base and sides.
Add the dates to a saucepan with the water and orange juice, and simmer over a medium heat for a few minutes until most of the moisture is soaked up and you have a mushy mixture. Spread it on a plate to help it cool down quicker and set aside until lukewarm.
Add the flour, baking powder, cinnamon, ginger and mixed spice to a medium/large mixing bowl and stir with a whisk to combine.
Add the plant-based milk, coconut sugar, chickpea water, oils, orange zest and salt to another medium mixing bowl and whisk to combine. Stir through the cooled date mixture.
Add the baking soda and milk to a small bowl or cup, stir to combine, then tip into the date mixture and stir with a wooden spoon to combine evenly.
Add the wet mixture to the flour mixture and stir until thoroughly combined (unlike regular flour, stirring will not make the mixture tough so you don’t have to be too gentle).
Scrape the mixture into the prepared tin, smooth out the top and bake in the oven for an hour, or until a skewer poked in comes out clean. Turn the loaf on to a cooling rack.
Keep at room temperature for a few days. Lovely by itself or with a smear of coconut oil ( or plant-based butter).
Once it’s a few days old, you can try toasting it!
(Note – I have made this with 400g dates, and it’s nice – a bit sweeter and fudgier, though!)
*You can use a beaten egg plus a yolk, if you’re okay with eggs.
I just made this and my god it was delicious! Even my fussy toddler loved it, which is a huge win in our house!
Keen to try this with normal ingredients such as brown sugar, eggs and cows milk but with GF flour. I have a superb date loaf recipe from many years ago similar to a sticky date, boil-all-in-the-pot but GF flour doesn’t work well with it. Hopefully this will.
We had no baking soda, eek, fingers crossed it’s still delicious. Thanks for the recipe.
Oh my word- this is divine!!! I initially thought I had done something wrong because the mixture was really runny but it turned out great! Thank you x
Absolutely delish!! Will be making this again for me and my hubby again soon!
Due to my eczema I am sugar and gluten free, do you know how much monk fruit I would use to substitute the coconut sugar please?
This looks delicious! Will normal flour work, or will it make the texture a bit weird?
This was incredible – absolutely delicious and everything you said it would be! Everyone …. you NEED this loaf in your life ???????? Cannot wait for your new cookbook Chelsea …. as much as I love your other cookbooks, I’m looking forward to your tried and tested GF recipes rather than me attempting substitutions that don’t always work out ???? Thanks for sharing ☺️
This was beautiful Chelsea, thanks. I used 2 eggs instead of the aquafaba and will probably use less coconut sugar next time – but thank you, this was lovely – will definitely make it again and it was a hit at work!
Oh this is so good!!!! Easy to make, delicious and easy on the tummy!! Thank you.
Reminds me of ontbijtkoek, delicious!
Could you use pure maple syrup instead of coconut sugar?
Can I use honey instead of coconut sugar?
If so how much would you reccomend ? I’m so excited to try this ! ????
Hi Chelsea. Thank you for the recipe. Please can you let me know on the gf flour blend that you use.
I’m going to.make this for when friends come to dinner tomorrow
Excuse my ignorance but is chickpea water just what comes from a can or from cooking chickpeas? Thankyou.
So there’s no substitute for the aquafaba? You have to open a can of chickpeas every time you want to make the loaf?
Can’t wait to make it we have diabetic, gluten, exzema which includes dairy allergies at family gatherings. Recipes like this are awesome. Thankyou