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Vegan Apple & Date Cake | Salted Coconut Caramel

Updated: Jul 12, 2020



If you think Vegan flavours and Vegan baking is hard....Then you have to try this recipe! Preparation is super easy and it will be ready before you know it. Many people think vegan cakes are dense, bready or at times rubbery like those little gummy bears you get from packets! Mind you that is right, I mean cakes are essentially carried through with milk, butter, buttermilk, cream and all that goodness? right? I was vegan for around 6 years before I reverted back to my old ways and I made this cake all the time! You could never ever tell the difference between a normal cake and this vegan one! Top it with that salted caramel sauce, and you will be fighting with a non-vegan at the gates of Vegan heaven!


This cake depends on it's wet ingredients and apples to elevate it to the texture it has! Airy, soft and drizzled with warm caramel.

The key is to not over mix the cake mixture, just get the dates cooked, apples cut with the skin on and mix everything in one bowl! That is how easy it is.


Even my non-vegan, meat devouring friends enjoy this cake! Some have even refused any ice-cream with this and have opted for some non-diary cream. So scroll through and admire the texture of the cake, while dreaming about gooey caramel!


The soft apple on the bottom of the cake become the top of the cake when you invert it and drizzle with more caramel, which you can make which the cake is baking.


Just look at that texture. The salt in the caramel, balances out the sweetness from the dates, apple and sugar. Make it early and let it rest, heat the caramel up and serve it to your guest and let them be in awe as your pour it over!


Vegan Apple & Date Cake with Salted Coconut Caramel

Prep and cooking time : 1 hour and 20 mins


Ingredients


2 medium green apples

300 gms pitted dates

200 gms self raising flour

1 1/2 tsp bicarb soda

300 ml soy milk

210 ml vegetable oil

260 gms brown sugar

1 1/2 tsp mixed spice

1/8 tsp powdered ginger


Toffee Sauce


400 ml coconut milk

90 gms brown sugar

1 star anise

1/2 cinnamon stick

1/2 tsp coconut oil

1/8 tsp salt (increase or decrease per taste)

Method


  1. Preheat the oven to 160C (Fan forced). Line a 8 inch baking tin with baking paper and set aside.

  2. Without peeling the apples, core them and chop them into cubes and mix with 100 gms of brown sugar and place them evenly into the tin. Using the bottom end of a glass, press the apples down.

  3. Pit the dates, put them into a deep pot/pan with the milk. Bring to a slow simmer and using a potato masher, mash all the date. Add the bi carb soda and stir well.

  4. Into the same deep pot, add all the flour, oil and remaining ingredients and combine well, without over mixing.

  5. Scoop into the prepared tin and bake for 40 minutes. Use a knife or a skewer to check if the cake is done, if it comes out with batter, bake for further 15 mins and repeat if need be.

  6. While the cake is baking, prepare the sauce. Add all the ingredients into a non-stick pot and bring to a boil and simmer for 30 mins, stirring every 5 minutes. For a thicker caramel, simmer for further 10 minutes. Remove from heat and take the spices out.

  7. Cool the cake for 10 minutes, turn it over and pour some of the caramel on it. Serve some more on the side. Add coconut icecream or non-diary cream on the side.

My mouth watered as I typed this recipe ! I think I might make this again this week!!

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