Soak the pitted dates in warm water for 15-20 minutes minimum, especially if they are on the drier side. You don’t want to break your blender.

Warm up the milks together and add them + the dates to a blender to create the sweet base for this delicious cake. The mixture should be smooth (give it a taste, this alone is already unforgettable).

Cook down the raspberries and cane sugar on low heat with a splash of water. I used frozen, but you could go for fresh ones as well. Set the jam aside to cool.

In a bowl, mix in the wet ingredients: tahini, eggs, vanilla extract and the date base. If you are not a fan of the tahini flavor, you can switch it with another nut butter of your choice.

Add the dry ingredients: oat flour, baking powder, baking soda, shredded coconut to taste and a pinch of salt.

Top with 2/3 of the raspberry jam (if you don’t want frosting, just mix all of it in) and give it a swirl to create a more “sophisticated” appearance.

Bake in a preheated oven for about 30-35 minutes at 180°C (356°F). Check after 30 minutes with a toothpick, if it comes out dry, don’t wait any longer.

If you want frosting, let the cake cool down completely (the longer, the better). You can use greek yogurt + the rest of the raspberry jam and some shredded coconut. If the yogurt is too runny to spread, you can strain the mixed frosting in the fridge for about an hour (a fine strainer works just fine).