* 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 minutesmins
Course: Dessert, Snack
Servings: 12
Calories: 386kcal
Author: Fearne Cotton
Equipment
1 x 23cm round cake tin
Ingredients
For the caramel:
2tbspmaple syrup
2tbspsunflower oil
2tbspvanilla extract
2tbspwhite miso paste
4tbspcoconut milk yoghurt
For the cake:
3tbspground flaxseeds
130mlboiling water
100gMedjool datespitted
75mlnon-dairy milk
200gground almonds
100gdesiccated coconut
150gcoconut palm sugar
150gcoconut oilmelted
Zest of 1 lemon
1tspbaking powder
1/4tspsea salt
1tspvanilla extract
Non-dairy yoghurt, to serve
Method
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.