Date Cake with Salted Caramel Frosting
A magical spin on a classic dessert! An easy vegan sticky date cake combining sweet dates with a finger-licking salted caramel frosting
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Servings: 12
Calories: 522kcal
Ingredients
For the Cake
- 250 grams dates weighed before pitting | 12- 13 dates
- 1 cup / 250ml boiling water
- 1 tsp baking soda
- 1 ¾ cup all-purpose flour organic or unbleached if you can
- 2 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ⅔ cup raw sugar
- ⅓ cup olive oil
- ⅓ cup soy milk or almond milk
For the Sauce
- 400 ml full-fat coconut milk
- ¾ cup rapadura sugar or coconut sugar
- 2 tablespoon vegan buttery spread
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
For the Frosting
- 3 cups confectioners sugar icing sugar
- 4 tablespoon vegan butter spread soften
- 2 tablespoon dairy-free milk
- ¼ cup salted caramel sauce
Toppings
- ⅓ cup flaked almonds optional
Instructions
For the Sticky Date Cake
- Pre-heat oven to 180°C (conventional) / 356°F or 160°C (fan-forced or convection) / 320°F
- Line a 22cm (9inch) round cake pan with baking paper.
- Remove the pits from the dates and pop them in a heatproof bowl with the boiling water and baking soda and stand for 5 minutes.
- Combine the flour, baking powder and salt in a large mixing bowl
- After 5 minutes, pulse the dates a few times (6 or 7 quick pulses) with an emersion blender - if you don't have one, you can do this part in a regular blender. Add the vanilla, sugar, oil and milk and stir to combine (the oil won't completely combine - no matter).
- Stir the wet ingredients in to the flour until just combined.
- Pour the cake batter in to the prepared cake pan and pop in the pre-heated oven for 45-50 minutes or until a skewer comes out of the oven clean. At around the 30-minute mark when the top of the cake is set, I gently cover the top of the cake with foil to slow the browing process.
For the Sauce
- While the cake is baking, place the coconut milk and sugar in a heavy-bottomed saucepan and place it over medium heat on the stove. Stir the mixture and bring it up to a boil, stirring frequently. Reduce the heat and allow the mixture to simmer for 30 minutes, stirring frequently.
- When the sauce has thickened and is a lovely amber colour, stir in the vegan butter, the vanilla and sea salt. Remove from the heat to cool.
For the Frosting
- To make the frosting add the confectioners sugar, softened butter and milk in a large mixing bowl and using an electric mixture, whip to combine. When the frosting is thick and fluffy, add a ½ cup of the cooled salted caramel and whip again to combine.
- Add more confectioner's sugar if needed to make a thick frosting
To Assemble the Cake
- This cake is wonderful with a dusting of icing sugar BUT if we are going all out...
- Remove the cake from the oven and sit it for 10 minutes before removing it from the cake pan. Allow it to cool completely.
- When cool, slather the top with the salted caramel frosting and a sprinkling of flaked almonds. For added flair, you can swirl the remaining caramel sauce over the cake when serving.
Notes
At around the 30-minute mark when the top of the cake is set, I gently cover the top of the cake with alfoil to stop the slow the browing process.
Nutrition
Calories: 522kcal | Carbohydrates: 73g | Protein: 3g | Fat: 26g | Saturated Fat: 9g | Sodium: 375mg | Potassium: 337mg | Fiber: 2g | Sugar: 57g | Vitamin A: 394IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
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