Moist, spiced, airy, and with a sticky bite, the PERFECT combination for this time of the year, if you ask me! 😍🏻 This gluten-free speculaas cake has been a household favorite for years, and the kids absolutely love it! Trust me, you can skip the storage tip. 😉
Save the recipe and let’s get baking! 🔥💃🏼 Can be made gluten-free, lactose-free, and vegan! ✅
- 150g gluten-free oat flour or 160g almond flour
- 100g almond flour
- Pinch of salt
- 3 eggs*
- 1-2 tbsp speculaas spice (a Dutch spice blend)
- 2 tsp cinnamon
- 65g apple syrup or date syrup
- 225g applesauce
- 35g (melted) coconut oil or butter
- 2 tsp vanilla extract
- 1 tsp baking powder AND 1 tsp baking soda + juice from 1/2 lemon
FOR THE FILLING & TOPPING:
- 5 soft, pitted dates
- A handful of sliced almonds & pecans
*Replace the eggs with 2 heaping tbsp of ground flaxseed + 60ml plant-based milk + 50g extra quark/applesauce.
LET’S DO THIS! 💫 1️⃣ Preheat the oven to 165°C (330°F) with both upper and lower heat on. Line the cake tin with parchment paper. 2️⃣ Mix all the ingredients well, adding the dissolved baking soda last. If the batter is too stiff, add a splash of plant-based milk. Taste to check if the cake is sweet enough, and add more sweetener or speculaas spice if needed. 3️⃣ Spread the batter over the bottom of the cake tin. 4️⃣ Press the pitted dates into the cake and decorate it with sliced almonds and, if desired, some pecans. 5️⃣ Bake the cake for about 40-50 minutes in the oven (vegan cake takes 10 minutes longer). 6️⃣ Let the cake cool outside of the oven, and ENJOY! 😍🙏🏻
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
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