Description
A moist, sticky vegan date cake topped with a rich, creamy coconut cream caramel sauce. This easy, one-bowl dessert is naturally gluten-free friendly and perfect for make-ahead entertaining.
Ingredients
Scale
- 2 cups Medjool dates, pitted
- 1 cup boiling water
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons vanilla extract
- ½ cup full-fat canned coconut milk
- ¼ cup vegetable oil or melted coconut oil
- 1 can (400ml) full-fat coconut cream, chilled
- ½ cup pure maple syrup
- ½ cup packed brown sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract (for sauce)
- 1 tablespoon vegan butter (optional)
Instructions
- Place pitted dates in a heatproof bowl and pour boiling water over them. Let soak for 10 minutes to soften.
- Drain the dates, reserving a splash of soaking water if needed. Add dates, coconut milk, oil, and vanilla to a blender. Blend until completely smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Fold the blended date mixture into the dry ingredients until just combined. Do not overmix.
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
- Pour batter into the pan and spread evenly. Bake for 25-30 minutes until set and springy to the touch. Cool completely in the pan.
- While the cake cools, combine coconut cream, maple syrup, brown sugar, coconut oil, and salt in a saucepan over medium heat.
- Whisk constantly and bring to a gentle simmer. Bubble for 5-7 minutes until thickened. Remove from heat and stir in vanilla.
- Pour warm caramel sauce over the completely cooled cake. Spread evenly.
- Refrigerate for at least 1 hour (preferably 2) to allow the caramel to set.
- Cut into squares with a sharp knife and serve chilled.
Notes
Use Medjool dates for the best texture. Chill the coconut cream can overnight to separate the solid cream for the sauce. Do not cut the cake while warm as it will crumble. The dessert keeps well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 32
- Sodium: 120
- Fat: 10
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 4
- Protein: 3
Keywords: vegan dessert, sticky date pudding, caramel slice, gluten-free dessert, coconut cream, date cake, easy baking, make-ahead dessert