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Butterscotch Date Tea Cake

Butterscotch Date Tea Cake

Photo: My Recession Kitchen

Super easy tea cake. Packed full of medjool dates and pecans, with a banana added for extra sweetness.

Full of flavour and texture with a healthy (well healthier) twist.

This cake is so full of flavour all by itself that it doesn’t even need a topping. You know a cake’s good when that’s the case.


The baker behind this surprising Butterscotch Date Tea Cake is My Recession Kitchen.

Butterscotch Date Tea Cake
  • 1 cup unsweetened almond milk (or whatever you use)
  • 2 teaspoons apple cider vinegar
  • 1 cube (stick) nondairy butter
  • 1 cup coconut palm sugar (or raw sugar)
  • 1 teaspoon pure vanilla extract
  • 1 small ripe banana
  • 1 cup white whole wheat flour
  • ¾ cup + 2 Tablespoons unbleached white flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 large medjool dates
  • ½ cup coarsely chopped pecans
  1. For the full recipe go here: Butterscotch Date Tea Cake.

Happy baking!

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