Date and Pecan Cake – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Loaf pan 28 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Pour the boiling water over the dates and let stand 10 minutes, until softened.

   Bowl
3. 3
   Mash the dates with the soaking water into a paste with a fork.
4. 4
   Beat the flax eggs and sugar to a smooth batter.

   Whisk
5. 5
   Add the oil and vanilla extract and the date puree and mix.
6. 6
   Sift the flour, baking powder and baking soda, combine with the cinnamon, ginger and salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
7. 7
   Add the nuts and Fold gently.

   ⚙ FoldingSilicone spatula
8. 8
   Pour into the pan.

   Baking pan
9. 9
   Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10. 10
    Drizzle the date syrup over the cake as soon as it comes out of the oven.
11. 11
    Let cool completely before slicing.