Date and Cinnamon Sponge Cake

Ingredients

• Egg2 count (110 g)
• Medjool Dates1 cup (150 g)
• Oats12 tablespoon (120 g)
• Peanut Butter2 tablespoon (60 g)
• Vanilla Extract2 teaspoon (10 g)
• Ground Cinnamon1 teaspoon (2 g)
• Egg White1 count (40 g)
• Stevia4 packet (4 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C) and place a rectangular baking pan of low height.

2. 2

   Step 2

   Remove the pits of the dates and hydrate them with warm water for 5 minutes. Next, blend or process until obtaining a mixture.

3. 3

   Step 3

   Put the eggs, whites, vanilla extract, date paste and peanut butter in a medium bowl.

4. 4

   Step 4

   Whisk using a whisk or a mixer until you have a creamy and thick mixture.

5. 5

   Step 5

   In another bowl, mix the flour with the cinnamon, stevia or your favorite sweetener and a pinch of salt while stirring using a whisk to avoid lumps.

6. 6

   Step 6

   Put this mixture on top of the previous one and mix.

7. 7

   Step 7

   When it is lump-free, carefully fill the baking pan.

8. 8

   Step 8

   Bake for 40-45 minutes until browned and you see only a few dry crumbs when you poke with a stick.

9. 9

   Step 9

   Let cool before removing from the pan. Once ready, cut using star-shaped molds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Date and Cinnamon Sponge Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.