STICKY DATE, COFFEE & WALNUT CAKE

• porciones: serves 9-10
• tiempo total: 34 minutes

Ingredientes

STICKY DATE, COFFEE & WALNUT CAKE

a fluffy dairy free coffee sponge sweetened with date purée, with whipped coffee frosting and a salted date caramel :)

150g soaked dates + 125g soy milk 1/2 tsp baking soda

115ml milk + curdled with 1 tbsp ACV

110ml vegetable oil

2 eggs

95g coconut sugar @peaksupps

100g coconut yoghurt

300g plain flour

1 1/2 tsp baking powder

1 tsp baking soda

100ml espresso (2 tbsp instant powder dissolved)

40-50g chopped walnuts

pinch of salt

1 tsp vanilla extract

coffee cream:

200g df cream cheese

1 tsp vanilla

150g vegan double cream

icing sugar to taste

2 tbsp instant coffee powder

date caramel:

100g dates + 100ml milk

pinch of salt

3 tbsp vegan butter

3 tbsp coconut sugar

splash of plantmilk

Instrucciones

make date paste by chopping them and cooking with milk and a pinch of baking soda until broken down (5-7minutes)

set aside to cool before blending until smooth (optional step if you don’t want chunky date pieces in your cake)

in a bowl whisk the date paste, curdled milk, vanilla, oil, sugar, salt, eggs, cooled espresso and yoghurt

sieve in the dry: flour, baking soda, baking powder and fold until just combined

fold in walnuts and add to lined 7” cake tin

bake for around 27-30minutes

meanwhile whip the cream, coffee, vanilla and icing sugar until stiff and fold in the cream cheese carefully. refridgerate.

for date caramel: heat the dates and milk until broken down, and blend to smooth. then heat with the butter, salt, sugar until bubbling. reduce to a simmer it thicken, adding a splash of milk at the end for creaminess

let the cake cool before decorating with date caramel and whipped coffee cream