| Ingredients | Amount |
|---|---|
| For the cake you will need | |
| Dates, pitted and chopped | 170g |
| Plant-based milk | 350ml |
| Vanilla extract | 1 tsp |
| Bicarbonate of soda | 1 ½ tsp |
| Dairy-free butter, melted | 115g |
| Dark brown sugar | 100g |
| Self-raising flour | 180g |
| Ground nutmeg | ½ tsp |
| Ground ginger | 1 tsp |
| Ground cinnamon | 1 tsp |
| Salt | 1 tsp |
| For the sticky toffee sauce you will need | |
| Golden syrup | 2 tbsp |
| Brown sugar | 200g |
| Dairy-free butter | 200g |
| Coconut cream | 6 tbsp |
Method
Preheat the oven to 160o c
Line and grease an oven proof dish approximately 25 x 25 cm. (I use a loose bottomed tin for ease of removal)
To make the cake
Add the plant-based milk, vanilla extract and chopped dates to a small saucepan and bring to a boil. Cover and simmer the dates for about 10 minutes or until the dates are soft and falling apart.
Remove the dates mixture from the heat and stir in the bicarbonate of soda. The mixture will froth up a little. Allow the mix to cool to room temperature.
In a mixing bowl, add together the sugar, flour, spices, and salt. Stir to combine. Add the cooled date mixture and the melted butter and fold together.
Pour the cake batter into your prepared oven proof dish. Bake in the pre-heated oven for 35-40 minutes or until a skewer inserted into the centre of the sponge comes out clean.
To make the sticky toffee sauce
To a saucepan, add the golden syrup, sugar and dairy free butter and put over a medium heat. Cook for about 5 minutes until all the ingredients have combined and formed a syrup. If the syrup tastes grainy then the sugar has not yet fully dissolved. Return to the heat and keep stirring until the sugar is fully dissolved.
Remove from the heat and stir in the coconut cream.
To serve
Place the cake onto a serving platter with a good lip to it. Pour half the toffee sauce over the sponge a little before serving so it has the chance to soak in. (I like to cut the cake into portions before pouring on the sauce so that it has even more chance to soak down into the cracks)
Pour the remaining sauce into a jug to serve as extra.
Serve with vegan ice cream or dairy free cream.