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Preheat the oven to 350F. Oil a 9 x 3 inch round cake pan and set the pan on a rimmed sheet pan.
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This will make it easier to move the cake in and out of the oven.
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Make the buttermilk substitution. Mix the soymilk and apple cider vinegar in a small dish or in the measuring cup and set aside to clabber.
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If the dates are hard, steam them for a few minutes. Cut each date into about 6 pieces. You should have 1 cup packed so add more if needed.
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Set a wire mesh strainer over a mixing bowl and sift the flours, whole cane sugar, baking powder, salt into the bowl. Whisk to aerate the dry ingredients.
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Mix the oil into the buttermilk. Add to the dry ingredients along with the dates and nuts, and mix all together to make a thick batter.
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Spoon the batter into the prepared pan and push it into an even layer. I use an offset spatula. Set the pan on the baking sheet. Bring the liquid topping for the batter back to a boil and pour it all over the cake.
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Bake 23 to 25 minutes, until you see a gooey sauce puddle up around the edges of the pan.
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Pour the Vanilla Date Cream over the hot cake.
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Serve warm or at room temperature with more of the Vanilla Date Cream or add a scoop of with vegan ice cream.