Date & Walnut Cake with Caramel Sauce
A spiced date & walnut bundt cake – perfect with coffee!
A moist, spiced date & walnut cake with a silky caramel sauce. This recipe requires less sugar because so much of the sweetness comes from the dates. It’s served with a silky caramel sauce made with just two ingredients. The cake is delicious served warm, fresh from the oven with the caramel sauce or it can be stored for up to three days in a cake tin.
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Date & Walnut Cake with Caramel Sauce
A spiced bundt cake made with dates and walnuts served with a date and coconut caramel sauce.
Servings: 10 servings
Ingredients
- 200g Pitted Dates Soaked in boiling water
- 175g Dairy Free Butter
- 75g Demerara Sugar
- 150 ml Vegetable Oil
- 150ml Dairy Free Milk I used Soya
- 260g Plain Flour
- 1 ½ tsp Bicarb of Soda
- 1 ½ tsp Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Ginger
- 100g Walnuts roughly chopped
Caramel Sauce
- 200g Pitted Dates soaked in boiling water
- 1 400g tin of Coconut Milk left in the fridge upright overnight or in the freezer for 2-3 hours.
Instructions
- Preheat the oven to 180C, grease your baking tin – I used a 9 inch bundt cake tin but you can use a regular 8inch tin
- Drain your dates then blend them with the milk and oil using a hand-held blender.
- In a separate bowl, beat the butter and sugar together then stir in the blended dates paste. Fold in the flour, bicarb of soda, spices and walnuts.
- Pour the cake mix into your tin then place in the middle of the oven for 35 – 45 minutes. At 35 minutes, check the cake with a skewer and if it’s not cooked leave it in the oven for a further 10 minutes.
- Meanwhile, make your sauce. Drain the dates and place in a bowl. Scoop the coconut cream off the top of the water in the refrigerated tin of coconut milk and blend this with the dates using a hand held blender. You’re looking for a spreadable consistency – if it’s a little thick you can add a tablespoon of the coconut water left in the tin.
- Once the cake is cooked all the way through, remove it from the oven and place the cake in the tin on a wire rack for 10 minutes to cool. Then gently tip the tin upside down and release the cake onto the wire rack.
- Either serve the cake whilst it’s still warm with the caramel on the side or serve when it’s cooled. A scoop of ice-cream would be delicious too if you’re serving it warm.