- Non dairy milk - Espresso - Flour - Cocoa powder - Packed soft dates - Maple syrup
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Blend the soaked dates with the milk, and maple syrup until well blended. Add in the toasted pecans and coconut.
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Add the salt. Mix really well.
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Mix all the dry ingredients for the cake in a bowl, until well combined. Heat the milk until it is hot, then add in all of the rest of the wet ingredients. Add the dry to the wet ingredients.
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Add half of the batter to a lined 9×5 inch loaf pan, even it out, then top it with half of the frosting mixture. Add in the rest of the batter, then top it with the rest of the frosting mixture.
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Bake at 375 degrees F. Cover the pan after the first 35 minutes so that the frosting doesn’t get too crusty or burnt.
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Once the cake has been sitting in the pan for 15 minutes, take it out of the pan. You can additionally add a drizzle of melted chocolate.
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