SOFT CAKE MIX

Ingredients:
Date powder, oat flour, ground flaxseed, coconut sugar, sodium bicarbonate, psyllium husk powder, cinnamon

To Add:
2 tea glasses (200 ml) water
1 tea glass (100 ml) water or sparkling water
¾ cup (150 ml) tahini

Preparation:

Add all liquids to the dry mix and stir until fully combined. Pour the batter into a greased cake pan (recommended diameter: 17–19 cm).

Bake at 170°C (340°F) for 25–30 minutes.

Enjoy!

Alternative Method (Pan Version):

Total preparation and cooking time is approximately 10 minutes.

If you are short on time, pour the prepared batter into a thick-bottomed, greased pan. Cover the pan with a lid (you may place a paper towel under the lid to absorb moisture) and cook over low heat.

Check periodically. Once the bottom firms up and cooks through, carefully flip the cake and cook the other side.

Let cool before serving.
This method results in a softer texture and faster preparation.

Enjoy!

Note:
Our recipes are formulated for plant-based (vegan) nutrition.
If desired, whisk 2 eggs together with the liquids before combining with the dry mix.

HAZELNUT CAKE MIX

Ingredients:
Date powder, hazelnut flour, almond flour, gluten-free rice flour, ground flaxseed, cocoa powder, coconut sugar, chia seeds, sodium bicarbonate

To Add:
2.5 tea glasses (250 ml) water
2 tablespoons olive oil (20 ml)

Preparation:

Add water and olive oil to the entire dry mix. Stir well and pour into a greased cake pan.

We recommend using a loaf pan or a firm, non-flexible baking mold.

Bake at 160°C (320°F) for approximately 40 minutes. Check doneness using a toothpick. If it comes out clean, your cake is ready.

Do not remove from the pan before it has cooled.

Enjoy!