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Slices of date cake on baking paper with frosting
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Sticky 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
Course Dessert
Cuisine Vegan
Keyword sticky date cake
Prep Time 15 minutes
Cook Time 50 minutes
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 and 1/4 cup all-purpose flour organic or unbleached if you can
  • 2 tsp baking powder
  • pinch fine sea salt
  • 1 tsp vanilla extract
  • 1/3 cup / 75g raw sugar
  • 1/3 cup / 80ml olive oil
  • 3/4 cup / 180ml soy milk or almond milk

For the Sauce

  • 400 ml full-fat coconut milk
  • 3/4 cup rapadura sugar or coconut sugar
  • 2 tbsp vegan buttery spread
  • 1 tsp vanilla extract
  • 1 tsp fine sea salt

For the Frosting

  • 3 cups confectioners sugar icing sugar
  • 4 tbsp vegan butter spread soften
  • 2 tbsp dairy-free milk
  • 1/4 cup salted caramel sauce

Toppings

  • 1/3 cup flaked almonds optional

Instructions

For the Sticky Date Cake

  • Pre-heat oven to 180°C / 356°F or 160°C (fan) / 320°F(fan)
  • 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 1/2 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