• 1 1/2 cup dates
  • 1 1/2 cup water
  • 3/4 teaspoon soda
  • 60g non-hydrogenated vegan margarine
  • 3/4 cup vegan brown sugar
  • Ener-G Egg Replacer equivalent to 2 eggs
  • 1 cup Self Raising flour


Line a cake pan with baking paper or spray a muffin tin with oil. Combine dates and water in a saucepan. Bring to the boil. Remove from heat. Stir in soda. Stand for 5 minutes.

Cream margarine and vegan sugar and then combine with date mixture until almost smooth. Add Ener-G Egg Replacer and flour. Mix until just combined.

Pour into pan/muffin tray and bake at 180 degrees Celsius for 55 mins. Stand 10 minutes and turn onto a rack. Serve warm with soy custard or non-dairy ice-cream

Fat per serving = 4grams