Combine 400g halved dates with 1 1/2 cups of boiling water and 1 teaspoon bicarb soda. Let cool and add 1/2 cup Melrose Safflower High Oleic Cooking Oil, 1 Tbsp vanilla essence and 1/2 cup of Melrose Organic Apple or Pear Juice Concentrate. Sift 1 cup of FOUR LEAF Organic Super Fine Flour, 1 cup FOUR LEAF Organic SR Flour, 1 cup carob or cocoa powder and 2 teaspoons mixed spice. Fold in date mix to flour stirring in 1 cup of Soy milk. Spoon mix evenly into a double lined 20cm cake tin.

Bake for 55 mins at 170°C or until a skewer inserted to the centre of the cake comes out clean.