Indulge your tastebuds with this glorious and sticky vegan date sponge. Pour a drizzle of the heavenly caramel sauce on top to add a perfect touch!
Image credit: National Trust Images - William Shaw
Brought to you by National Trust
Enjoy a slice of vegan date sponge by the National Trust...
100 g dates, pitted and chopped
½ tbsp golden syrup
200 ml water
50 ml vegetable oil
200 g plain flour
100 g caster sugar
2 tsp bicarbonate of soda
¼ tsp salt
1½ tsp ground cinnamon
For the caramel sauce
75 g caster sugar
100 ml coconut milk
¼ tsp salt
Preheat the oven to 170°C/Gas Mark 3. Place the dates, syrup, water and vegetable oil in a pan, bring to a boil and simmer for around 5 minutes.
When the dates have dissolved and the mixture has thickened, remove from the heat and leave to cool.
Place the flour, sugar, bicarbonate of soda, salt and cinnamon in a bowl and mix together.
Once cold, add the date mixture to the dry mix and stir to incorporate. Pour into six lined mini loaf tins and bake in the oven for around 45 minutes. Check with a skewer and continue to bake if necessary.
Remove from the oven and use a skewer to make a few holes in the top.
To make the caramel sauce, place the sugar and a little water in a saucepan over a high heat. Swirl the pan gently until the sugar starts to colour around the edge, but do not stir at this point.
Start swirling the pan a little more until all the sugar has dissolved and you have a dark caramel.
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.
Spoon the sauce over the cakes while still warm, then leave to soak in.