Sticky date cake

Makes 1 square dish (9 large squares/ 12 small)

Sticky date cake is one of the best flavours of cake. I distinctly remember having it at school functions growing up and it would get served up in the cafeteria the next day if there were leftovers - a true highlight of my school day. This cake has a salty-sweet flavour thanks to the dates and salted caramel topping, but it’s perfectly moist from using almond flour.

This is by far my most popular recipe, so give it a go and let me know what you think! I promise you will never know it’s gluten, dairy and refined sugar free!

Substitutions

Many have reported that subbing the tapioca flour for 1-1 gf flour or regular flour works well, so if you are unable to get your hands on tapioca flour you can try this!

If you don’t have mixed spice where you live, you can use something like pumpkin pie spice (if from US) or add a pinch of nutmeg to the cinnamon.

Ingredients

Cake

1 Cup pitted dates

1 Cup hot water

1/2 tsp baking soda

1 1/2 Cup almond flour

1/2 Cup tapioca flour (people have reported that gf 1-1 or reg flour works)

1/2 Cup coconut sugar (or any granulated sugar)

1 tsp baking powder

1 tsp cinnamon

1/2 tsp mixed spice (optional)

1/2 tsp salt

1 egg

2 Tbsp melted butter or coconut oil (or ghee if you are dairy sensitive but want a buttery taste)

Method

Preheat the oven to 180C.

Add the dates, water and baking soda to a medium sized bowl. Microwave this for a minute, then mix and mash dates until a smooth but slightly chunky texture forms. There should be no water separation, only a date mixture that you want to eat by the spoonful!

Combine the dry ingredients in a separate bowl, then mix the two together. Add in the whisked egg and melted butter - mix well. Pour into a lined square dish. Bake for 30/35 min (a knife should just come out clean - don’t over-bake!)! Let cool slightly before adding caramel on top.

Caramel

2 Tbsp any smooth nut butter or tahini

1 Tbsp maple syrup

1 Tbsp melted coconut oil/butter

Salt to taste

Method

Microwave all in a small dish for 30 seconds and mix well till smooth. Pour over cake once everything is ready! Add extra salt and serve yourself something INCREDIBLE ❤️

Cut and store airtight. Option to refrigerate or freeze cake in an airtight container to keep it longer. Heat for 30 sec in microwave before eating.