A delicious gluten-free and dairy-free cake sweetened with dates and topped with a vegan sticky toffee sauce. It's decadent and entirely free of refined sugar. Perfect for dessert, it's sure to impress anyone who tries it.
1: Preheat oven to 350°F.
2: Add chopped dates to a small bowl with ½ cup boiling water for ten minutes. Transfer to blender and blend until smooth.
3: In a large bowl, whisk together date paste, eggs, olive oil, and vanilla extract until thoroughly combined.
4: Fold in almond flour, oat flour, baking soda, baking powder, and salt until batter is smooth and uniform.
5: Transfer batter to a greased 9x9 baking dish and bake for 35-40 minutes until a toothpick comes out with just a few crumbs.
6: While the cake is baking, melt butter in a small saucepan over medium heat. Add coconut cream and coconut sugar; mix well.
7: Bring sauce to a simmer and allow to simmer for about 5 minutes until thickened and darkened in color, stirring frequently.
8: Remove sauce from heat and set aside.
9: Puncture holes in the top of the cake and pour ⅔ of the sticky toffee sauce over top.
10: Serve cake on its own or with ice cream, reserving the rest of the sauce for serving.
