Cake: 

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Preparation:

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1. Preheat oven to 180 degrees Celsius and grease a medium bundt tin or line/grease a loaf or round cake tin.

2. Add the flour mix, sugar, cacao and mesquite if using to a large mixing bowl and stir to combine. 

3. Add the pitta dates, oil, milk, yoghurt, eggs, vinegar and vanilla to a blender and blend until smooth. 

4. Pour the date mixture into the flour mixture and stir to create a thick cake batter. 

5. Turn the batter into the cake tin and smooth the top with the back of a spoon. 

6. Place the cake in the centre rack in the oven and turn the fan off. 

7. Back for approx 30-35 minutes or until a skewer comes out dry when inserted in the centre. 

8. Baking times will differ with different cake tins and ovens. 

9. Allow to stand for approximately 10-15 minutes then turn onto a wire rack to finish cooling. 

Chocolate Frosting:

Preparation:

1. Add all ingredients to a large bowl and stir with a spoon until you have incorporated all of the sugar and cocoa. 

2. Using a cake mixer whip the mix until it gets light and fluffy, if it's too dry add 1 tsp at a time of the milk until you get the consistency you want. 

3. Once the cake has cooked enough smother it with the frosting and devour! 

4. If there is any left, it stores well in the fridge. :-) 

NOTES & TIPS:

• Coconut sugar is now available in most supermarkets in the sugar section. 

• Turbinado or brown sugar would be fine if you don't have coconut sugar.

• Other alternative to mesquite are maca or ground cinnamon, but only use 1 tsp. 

• Butter and milk can be used if dairy free is to important to you. 

• The finer you can get the coconut sugar for the frosting the smoother & fluffier your frosting will be.