“This cake almost feels regal. It’s rich and luxurious and is packed with fibre from the flax and the dates. It feels so moist due to the almonds and coconut oil, too. Topped with the sauce, it’s as close as it gets to pure heaven,” says telly gal and cookbook author, Fearne Cotton.

“I love making this sauce as it can be used in so many ways. Pour it over cakes, swirl into yoghurt or let your kids dip fruity kebabs into it as a little treat. The miso gives it such warmth and a dreamy richness.”

Date and almond cake with caramel sauce from Happy Vegan by Fearne Cotton
(Photography: Andrew Burton for The Orion Publishing Group/PA)
Date and almond cake with caramel sauce from Happy Vegan by Fearne Cotton
Print Recipe
Nutrition Facts
Date and almond cake with caramel sauce
Amount Per Serving
Calories 386 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Sodium 187mg8%
Potassium 188mg5%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 18g20%
Protein 5g10%
Vitamin A 37IU1%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Date and almond cake with caramel sauce

This moist, rich vegan cake is the perfect tea-time treat – made even more delicious with a creamy caramel sauce.
Cook Time45 mins
Course: Dessert, Snack
Servings: 12
Calories: 386kcal
Author: Fearne Cotton


  • 1 x 23cm round cake tin


For the caramel:

  • 2 tbsp maple syrup
  • 2 tbsp sunflower oil
  • 2 tbsp vanilla extract
  • 2 tbsp white miso paste
  • 4 tbsp coconut milk yoghurt

For the cake:

  • 3 tbsp ground flaxseeds
  • 130 ml boiling water
  • 100 g Medjool dates pitted
  • 75 ml non-dairy milk
  • 200 g ground almonds
  • 100 g desiccated coconut
  • 150 g coconut palm sugar
  • 150 g coconut oil melted
  • Zest of 1 lemon
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • Non-dairy yoghurt, to serve


  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line the cake tin fully with baking parchment.
  • For the caramel, combine all the ingredients together in a bowl until completely smooth, cover and refrigerate.
  • In a small bowl, whisk together the ground flax seeds and water. Set aside for two minutes.
  • Place the dates in a food processor and add the flaxseed mixture. Blitz to form a sticky paste. Add the milk, with the motor still running, and blitz until combined, then transfer to a large bowl.
  • Add the remaining cake ingredients to the food processor and mix until thoroughly combined. Pour the mixture into the cake tin and use the back of a spoon to level the surface. Bake in the centre of the oven for 35-45 minutes or until an inserted skewer comes out clean. If the top is browning too quickly, cover with foil. Remove and leave to cool in the tin for 10 minutes, then turn out onto a wire cooling rack to cool completely.
  • When ready to serve, remove the caramel from the fridge, stir and then drizzle over the cake and serve with some yoghurt on the side. Keep any leftovers for up to three days in an airtight container.


Calories: 386kcal | Carbohydrates: 27g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Sodium: 187mg | Potassium: 188mg | Fiber: 4g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Happy Vegan: Easy Plant Based Recipes To Make The Whole Family Happy by Fearne Cotton, photography by Andrew Burton, is published by Orion Spring, priced £20. Available from Amazon.

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