Sugar-free date and soy milk sponge cake

Overview

I received a package of dates. I didn’t like eating them directly, so I dug out a bunch of baking recipes about dates. This sugar-free date and soy milk cake looks like the easiest thing to make. I happened to have walnut pumpkin. If I didn’t have soy milk, I used peanut soy milk + milk. The making of muffins is oil-free and sugar-free, and all the sweetness comes from the dates. The dates turn the soy milk and flour into a sauce color, but the taste is pretty good, soft and sweet, and there is really no need to add sugar. . . .

Tags

• baking
• breakfast
• aluminum-free baking powder
• cake flour
• corn oil
• pumpkin
• seedless dates
• soy milk
• walnut kernels
• baking soda
• cinnamon powder
• salt

Ingredients

Steps

1. 1 Ingredients: 100 grams of seedless dates, 100 grams of soy milk, 27 grams of corn oil, 80 grams of low-gluten flour, 15 grams of walnut kernels, 25 grams of pumpkin, 1/4 tsp of aluminum-free baking powder, 1 pinch of baking soda, 1/2 tsp of cinnamon powder, a little salt

   

2. 2 Dice the pumpkin and dates respectively, break the walnuts into pieces, and set aside.

   

3. 3 Put the dates into the soy milk, soak and refrigerate for 8-10 hours.

   

4. 4 Remove and filter.

   

5. 5 Pour the corn oil into the strained soy milk and stir well.

   

6. 6 Mix all the powders, sift into the oil milk, and mix well.

   

7. 7 Add diced pumpkin and chopped walnuts. Mix well.

   

8. 8 Put it into the mold, fill it eight-quarters full, and sprinkle a little pumpkin walnuts on the surface for decoration

   

9. 9 Place in the middle rack of the oven, turn the heat up and down, 180 degrees, and bake for about 28 minutes,

   

10. 10 Color the surface and come out of the oven.

    

11. 11 Unmold immediately.