Sticky Vegan Date Cake
This sticky vegan date cake is a joy to make and even better to eat! The lightly spiced vegan sponge is packed full of juicy, sticky medjool dates along with a sprinkling of pecans. It’s succulent, moist and rich with beautiful caramel flavours throughout.
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Serves: 9 slices
Calories: 333kcal
Ingredients
- 225 g self raising flour
- 1 tsp bicarbonate of soda
- 1 ½ tsp ground ginger
- 1 tsp mixed spice
- 115 g dairy free margarine
- 150 g golden syrup
- 75 g treacle
- 250 ml dairy free milk (almond milk works well)
- 150 g medjool dates (pitted and roughly chopped)
- 50 g pecans (roughly chopped)
Equipment
- 23cm Loaf Tin (2lb)
Instructions
- Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4).
- Grease a 9” x 5” loaf tin (23cm x 13cm or 900g / 2lb) and line it with non-stick baking paper.
- In a large bowl mix together the flour, bicarbonate of soda, ginger and mixed spice.225 g self raising flour, 1 tsp bicarbonate of soda, 1 1/2 tsp ground ginger, 1 tsp mixed spice
- In a saucepan heat the margarine, golden syrup, treacle and milk. Warm gently until the margarine has melted and the liquids are combined (around 2-3 minutes) and then add this mixture to the flour mix.115 g dairy free margarine, 150 g golden syrup, 75 g treacle, 250 ml dairy free milk
- Using a large whisk, stir everything together until the mix is smooth and combined (but don’t over-mix or beat the mixture).
- Stir in the chopped dates and pecans.150 g medjool dates, 50 g pecans
- Pour the mixture into the lined loaf pan (it’ll be quite runny) and bake for 50-55 minutes until a skewer pushed into the centre of the cake comes out clean.
- Leave the cake to cool in the tin before turning it out.
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 333kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 248mg | Fiber: 2g | Sugar: 31g | Net Carbohydrates: 49g
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