Cake:
1c honeyed dates, or regular ones
1 1/2c organic flour (for allergy free mix 1c buckwheat and 3/4c oats)
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
3/4c raw honey
3 organic eggs (for allergy free mix 3T flax with 9T warm water)
1/2c unsweetened applesauce
1/2c coconut oil, melted
1 tsp. vanilla
1c buttermilk or organic milk with 1T vinegar (for allergy free mix in 1c rice milk with 1T vinegar)
Icing:
1/2c raw honey
1/4c organic cane sugar
4T butter (for allergy-free I used coconut oil)
1/2 tsp. baking soda
1T maple syrup
1/2 tsp. vanilla
Preheat oven to 300 degrees and grease 9X13" pan.
First mix the milk and the vinegar together, (also the flax and warm water if doing the allergy free) set aside. Then put the dates in your kitchen aid and mix until they are smooth. If you don't have a kitchen aid mash them with a fork. Add all of the dry ingredients. In separate bowl mix the wet ingredients, including the milk/vinegar mix. Mix wet and dry ingredients together. Pour into pan and bake for 40-45 mins. Check with toothpick to see if its done. When cake is nearly finished put all of the icing ingredients into a saucepan. Stir to combine then bring to a slow boil over med-high heat, there's no need to stir it. Continue boiling 5-7 mins. until the icing looks like a creamy caramel color, it needs to still be pourable. Pull cake out of oven and immediately pour the icing on top, spread evenly. I think this cake is better served immediately, its so good.
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