You’ll love this sweet cake that’s not too spicy and not too sweet. It is especially warming in the winter.
1 1/3 c unbleached, all-purpose flour
1 t baking powder
½ t baking soda
½ c vegan butter substitute, at room temperature
¾ c granulated sugar
1 T blackstrap molasses
1 ¼ c sweetened nondairy milk
2 t ground cinnamon
1 t vanilla
1 t vinegar
½ t ground nutmeg
1 c chopped dates
2/3 c chopped pecans
Heat an oven to 350 degrees F and oil and flour a 9×9 pan.
Combine the flour, baking powder and baking soda in a large bowl and set aside.
Beat the vegan butter, sugar, and molasses with a wooden spoon in a large bowl.
Add the milk, cinnamon, vanilla, vinegar and nutmeg and stir to combine.
Stir in the dry ingredients until the batter is fully incorporated.
Stir in the dates and pecans.
Spoon into the pan and bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serve plain or topped with powdered sugar or vegan cream cheese frosting.