World Vegan Day was on November 1st. This is the 68th year. I won’t delve to deeply into what Vegan’s believe however when they cook they don’t use any animal products. Now this is quite a challenge for me when it comes to baking. For all my years in the kitchen, I have had a big basket of eggs sitting on the side and loads of the best butter I can buy sits in the fridge waiting for my next creative baking moment.
I thought it would do me good to break my habits and try a new way. I had a look at a few recipes and thought this one looked good and it turned out very moist and sweet. I don’t think most people would taste that there are no animal products used. I hope you enjoy trying a vegan recipe too. If you want to learn more about being a Vegan here is the link http://www.worldveganmonth.net/
I used the recipe from Cake Duchess and thank her for sharing it with me. I replaced the molasses with golden syrup. Also the dark chocolate must be 70 percent or higher in cocoa value.
Sticky Chocolate Date Loaf
30 pitted dates, coarsely chopped
1 1/4 cups water
1 tsp baking soda
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
3/4 cup canola oil
1/2 cup brown sugar
1 Tablespoon golden syrup
1 ripe banana, mashed
2 tsp vanilla extract
1 cup dark chocolate chips, melted and cooled
1/2 cup dark chocolate chips (to stir in the batter right before baking)
Preheat oven at 350 F and line a loaf pan with parchment or non stick baking paper. (or you can make them
in muffin tins)
In a small pan, combine dates and water and bring to a boil. Lower heat and simmer for about 3 minutes or until dates are soft and liquid has reduced. Lower the heat and stir in baking soda. Stir well once the mixture foams up; set aside to cool.
In a large mixing bowl whisk together the flours, baking powder, cinnamon, nutmeg and salt. In another large mixing bowl, whisk the oil, sugar, golden syrup, banana, and vanilla until fluffy. Stir in the cooled melted chocolate.
Gently fold in half the flour mixture then fold in all the date mixture. Gently fold in the remaining flour and the rest of the chocolate chips.
Transfer batter to tin and tilt tin gently from side to side to level batter. Bake for 1 hour or until a fine skewer comes out almost clean from centre of loaf and loaf begins to pull away from the sides of tin.
Remove from oven and turn loaf out on to a cooling rack. Enjoy!