Vegan Date Sponge
Ingredients
200g plain flour 100gcaster sugar 2 tspbicarbonate of soda 1/4 tspsalt 1 1/2 tspground cinnamon 100gdates, pitted and chopped 1/2 tbspgolden syrup 200mlwater 50mlvegetable oil
For the caramel sauce
75gcaster sugar 100mlcoconut milk 1/4 tspsalt
Method 1.
Place the dates, syrup, water and vegetable oil in a pan, bring to a boil and simmer for around 5 minutes. When the dates have dissolved and the mixture has thickened, remove from the heat and leave to cool. Place the flour, sugar, bicarbonate of soda, salt and cinnamon in a bowl and mix together. Once cold, add the date mixture to the dry mix and stir to incorporate. Pour into six lined mini loaf tins and place into the oven at 170C for around 45 minutes. Check with a skewer and continue to bake if necessary. Remove from the oven and use a skewer to make a few holes in the top. For the caramel sauce: Place the sugar and a little water in your saucepan over a high heat and swirl the pan gently until the sugar starts to colour around the edge. Start swirling the pan a little more until all the sugar has dissolved and you have a dark caramel. Keep on the heat and add the coconut milk, stirring from the point it hits the caramel. Bring the mixture to a boil and stir gently until the caramel has dissolved into the coconut milk. Spoon the sauce over the cakes whilst still warm, leave to soak in.
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We love this here at home as it's tasty and soothing on a cool autumnal evening. This recipe which is so easy is from the National Trust UK and you can read it here
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