Method

Date Puree

1. Preheat the oven to 180°C and line a 1L loaf tin with baking paper.
2. Place the pitted dates and bicarbonate of soda in a bowl and cover with boiling water. Allow to soak for 10 minutes, until softened. Blend the dates with approximately 3 tablespoons of the soaking water to form a smooth purée. Set aside.

Cake

3. In a large bowl, whisk together the melted coconut oil and coconut sugar. Add the eggs, cinnamon, honey, vanilla and three-quarters of the date purée, mixing until smooth.
4. Fold in the self-raising flour and baking powder until just combined.
   Spoon half of the batter into the prepared tin. Spread the remaining date purée evenly over the top, or swirl it through the batter. Top with the remaining cake batter.
5. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
   Allow to cool before frosting or glazing. 

Optional Glaze

6. For a simple glaze, mix icing sugar with a splash of water and a pinch of mixed spice and cinnamon, then drizzle over the cooled loaf. Slice and enjoy!