Queen Elizabeth Cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Cake:

• 220 g (1 1/2 cups) dates, pitted and halved
• 250g (1 cup) water
• 235 g (1 2/3 cups) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp) baking powder
• 2.5 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 2 large eggs (110  g)
• 120g (1/2 cup) honey
• 85g (1/3 cup) applesauce
• 65 g (1/3 cup) light olive oil
• 5 ml (1 tsp) vanilla extract
• 50 g (1/2 cup) walnuts, chopped

Sugar cream filling: 

• 70g (1 cup) shredded, unsweetened coconut
• 180 g (1 cup) brown sugar (or 110 g (1/2 cup) sucanat if you follow the hypotoxic diet)
• 60 ml (4 tbsp) cream (or soy cream for a dairy-free version)
• 90 ml (6 tbsp) butter (or margarine for a dairy-free version)

PREPARATION

Cake:

1. Preheat the oven to 350° F (180° C). Oil a 9-inch x 13-inch (23 cm x 33 cm) pan.
2. In a saucepan, bring dates and water to a boil. Cover and cook over low heat until smooth. If necessary, crush the dates with a pestle once they are cooked.
3. In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
4. In another bowl, combine egg, honey, applesauce, oil and vanilla extract. Beat with an electric mixer until frothy (about 2 minutes). Add the mashed dates and beat again.
5. Stir the dry mixture into the liquids and beat using an electric mixer, until the mixture thickens (about 1 minute). Add the nuts and mix.
6. Pour the dough into the pan and bake on the centre rack of the oven for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven.

Topping:

1. In a small saucepan, bring the topping ingredients to a boil.  Simmer for 2 minutes, stirring frequently.
2. Spread over cake and return to oven for 5 minutes. For those who prefer a slightly "crunchy" icing on top, simply set the oven to grilling mode (broil), watch carefully, and remove from the oven as soon as the filling begins to brown.