I stumbled upon this delicious cake when i found the One Arab vegan on instagram just a few weeks ago and noticed this delicious sounding cake. It was the perfect addition to our Ramadan desserts along side our nightly coffee ritual.

The recipe she uses on her website we almost perfect with the exception of the use of flour. So my go to trial flour was oat flour instead and it turned our perfect! Everyone loved this amazing new Salted Caramel Date Cake; it was delicious, moist, saucy, and sweet, a little too sweet. So in addition to changing up the flour i used i also reduced the sugar used in it and its still pretty sweet but just flawless.

For the date cake:

  • 1 cup of date paste/ soaked dates
  • 1/4 cup coconut oil
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • Half a banana
  • 3/4 cup almond milk
  • 1 cup oat flour
  • 1 tsp baking soda
  • Pinch of sea salt ( more if you enjoy the salty taste)
  • 1 tsp cinnamon
  • A handful of roughly chopped walnuts ( use as much as you like)

For the salted caramel sauce:

  • 3/4 cup of coconut cream
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 tsp sea salt ( or more if you prefer)

For the topping:

A handful of walnuts

Instructions for the date cake:

  1. Start off by heating the over at 180c/350f and line or grease a pan.
  2. In a blender, add up all the wet ingredients and blend well.
  3. In a medium bowl, mix up all the dry ingredients.
  4. Add the wet ingredients to the dry one and mix well.
  5. Finally mix in the chopped walnuts.
  6. Pour it into a lines pan and bake for 25-30 minutes.

Instructions for the caramel sauce:

  1. In a medium sized pot add in all the ingredients and whisk well to combine.
  2. Bring to boil on high heat, then lower to low heat and simmer for 15 minutes until it thickens (remember once you leave it to cool it will thicken and darken more). Be sure to stir frequently.

Finally add onto chopped walnuts

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