Vegan date sponge

Step 1

Place the dates, syrup, water and vegetable oil in a pan, bring to a boil and simmer for around 5 minutes. 

Step 2

When the dates have dissolved and the mixture has thickened, remove from the heat and leave to cool.

Step 3

Place the flour, sugar, bicarbonate of soda, salt and cinnamon in a bowl and mix together.  
 

Step 4

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 170°C (150°C fan/gas mark 4) for around 45 minutes. Check with a skewer – it will come out clean if the cake is cooked – and continue to bake , if necessary.

Step 5

Remove from the oven and use a skewer to make a few holes in the top.

Step 6

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.

Step 7

Start swirling the pan a little more until all the sugar has dissolved and you have a dark caramel.

Step 8

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.

Step 9

Spoon the sauce over the cakes while still warm, leave to soak in.