Michelle's Freefrom Ginger and Date Cake
Gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free; can be nut free
Version one of this cake uses coconut oil and chestnut flour – and is rich with a really great, slightly unusual texture. But, coconut oil (the good stuff…) remains very expensive – a real indulgence if you are using 150 grams of it – and not everyone can lay hands on chestnut flour, always assuming that they are not nut sensitive and so would like to use it! So I did a second version of the cake using PURE sunflower spread and pulverised oats, which was still excellent – but not quite as ‘interesting’ and a little more ‘bready’ in texture than version one…. Please feel free to take your pick!
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