Pecan and Coffee Cake (Gluten Free, Dairy Free)
Ingredients
For the cake:
For the frosting:
Instructions
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Preheat the oven to 180 oC
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Grease and line a 9" round cake tin
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Blitz the pecans in a blender and set aside
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Place the dates and water in a small pan
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Bring to the boil and simmer for 5 minutes
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Place the dates and 2 tablespoons of the water from the saucepan in a blender
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Add in the coffee powder and blitz until smooth
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Beat together the sugar and dairy free spread in a large bowl
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Stir in the pecans, date mix, eggs and flour
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Pour into the cake tin and bake for 50 minutes
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Remove from the oven and allow to cool completely before frosting
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Make the frosting by beating together the dairy free spread and icing sugar
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Spread on top of the cake and top with some extra pecans and a sprinkle of cinnamon
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