VEGAN MAPLE CARAMEL DATE CAKE

Preheat oven to 350°F (175°C) and grease a brownie pan. Place about 10 soft dates in a bowl with hot water and let soak for 10 minutes. In a small bowl, prepare the flax egg by mixing 1 tbsp ground flax and 2 tbsp water, letting it sit for 10 minutes.

In a separate bowl, mix the wet ingredients: 1/2 cup unsweetened apple sauce, 2 tbsp olive oil, 2 tbsp maple syrup, 1/3 cup maple caramel almond butter, and a splash of vanilla. Stir until smooth. Then add the prepared flax egg.

Dump the water out of the date bowl and mash the dates with your hands or a fork. Add this mashed date mixture to the wet ingredients and stir thoroughly.

In a separate bowl, mix the dry ingredients: 1 1/2 cups almond flour, a pinch of sea salt, a pinch of cinnamon, and a pinch of baking powder.

Pour the wet mixture into the dry mixture and stir until a smooth batter forms. Pour the batter into the prepared brownie pan and bake for about 40-45 minutes.

Meanwhile, make the frosting: In a bowl, combine 1/2 cup powdered sugar, 2 tbsp melted coconut oil, 2 tbsp almond milk, and 1 tbsp maple caramel almond butter. Mix everything thoroughly (by hand, it takes about 4 minutes) until thick and smooth. Add more almond milk as needed to reach desired consistency. Place the frosting in the fridge to thicken. Once the cake has cooled completely, spread the icing on and slice.