Serves: 8

INGREDIENTS

Wet ingredients

• 250g medjool dates, pitted and chopped

• 1 ½ cups almond milk (or any other plant based milk)

• 2 tsp apple cider vinegar

• 100ml sunflower/ vegetable oil

• 1 tbsp molasses (or golden syrup)

• 1 tsp vanilla extract

Dry ingredients

• 1 ½ cups plain flour

• 1 ½ tsp baking powder

• ½ tsp bi carb soda

• 1 tsp cinnamon powder

• 2 tbsp brown sugar

• 1 tbsp cornstarch

• pinch salt

Coconut butterscotch sauce

• 1 cup brown sugar

• 80g nuttelex (or any plant based butter)

• ½ cup coconut cream

• 1 tsp vanilla extract

METHOD

Cake

1. Preheat oven to 200°C

2. In a saucepan bring almond milk up to a gentle simmer, do not boil

3. Add chopped dates and continue simmering for 10 minutes or until the dates have softened

4. Meanwhile, lightly grease a 24cm x 9cm rectangle baking pan with oil

5. Turn off the saucepan and add remaining wet ingredients into the date mixture. Mix until combined

6. In a large mixing bowl, whisk all dry ingredients together

7. Pour wet ingredients into dry mix and fold until just combined (do not overmix) pour batter into baking dish and cook in oven for 25-30 minutes on 180 degrees or until skewer comes out clean

8. Once baked, poke cake all over with a skewer

Butterscotch

1. Heat a medium sized saucepan on medium heat

2. Add brown sugar and butter and allow to gradually melt down

3. Once melted add vanilla extract and coconut cream and stir

4. Let sauce boil gently for 6-9 minutes until it becomes slightly thicker. Once it cools it will become thicker. Do not over boil pour butterscotch sauce over sticky date pudding

5. Cut into 8 portions and serve with vegan ice cream

Follow Adelene on Instagram here.

Pictures by TNM Media, follow them here.