Have you made our Snickerdoodle 25 times since the quarantine began? Well if you have, get your date sugar out because you will be sure to love this new recipe! This cake is a variation of the Churro Bars featured in the Sweet Laurel Cookbook. With the perfect amount of cinnamon and just the right amount of sweet, this delightful cake is the perfect baking project this weekend. Served with coffee or some melted cacao (as featured in the Sweet Laurel Cookbook) every bite is absolutely divine!
Yield: One 8×8 cake
Bake Time: 30 – 35 minutes
For the Cake:
3 cups almond flour
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
1 teaspoon ground flaxseed
2 large eggs
½ cup maple syrup
½ cup coconut oil melted
1 tablespoon vanilla extract
1/4 cup date sugar
1 tablespoon cinnamon
Preheat the oven to 350°.
Line an 8-by-8-inch square baking pan with parchment paper, letting the paper hang over the sides for easy removal.
Make the topping: Mix the date sugar and cinnamon together in a small bowl, and set aside.
Make the cake: In a medium bowl, mix the almond flour, baking soda, salt and flaxseeds. In a large bowl, mix the eggs, maple syrup, coconut oil and vanilla.
Pour the dry ingredients into the wet, stirring to combine. Pour the batter into the prepared baking pan. Sprinkle with the cinnamon date sugar topping and bake for 30 to 35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool fully in the pan.
Remove the cake from the pan by gently lifting up on the parchment paper, then cut into thin slices, about 1-by-4 inches. Sprinkle with additional date sugar if you like and enjoy your Churro Cake!