Sticky toffee cake

🍰 Sticky toffee cake

Vegan · servings: 8

Ingredients

• For the cake: 6 scoops of Tri Blend Select Coffee Caramel

• 100 g of dairy-free butter alternative

• 80 g of brown sugar

• 200 g of stoned dates

• 250 ml of almond drink (or another dairy-free alternative)

• 1 tsp of vanilla extract

• 160 g of flour

• 1 tsp of baking powder

• 100 g of walnuts, chopped

• For the sauce: 50 g of dairy-free butter alternative

• 100 g of brown sugar

• 25 ml of almond drink (or another dairy-free alternative)

• ½ tsp of vanilla extract

Preparation

1. Preheat the oven to 180 °C.

2. For the cake, mix the butter alternative and the sugar.

3. Cut the dates as finely as possible and put them in a saucepan with the almond drink and the vanilla extract. Simmer for 3-5 minutes, until the dates soften and begin to break apart, stirring constantly.

4. Add the date mixture to the butter and sugar mixture and mix well. Then add the flour, baking powder, chopped walnuts and Tri Blend Select Coffee Caramel too and mix well.

5. Grease a tin and line it with baking paper.

6. Pour the batter onto the tin and bake for 25-30 minutes. Towards the end of the baking time the top layer should be dark and dry.

7. Skewer test: push a skewer into the middle of the cake. If it comes out clean, the cake is done. If not, bake it for another 5 to 10 minutes. Then leave it to cool.

8. Put all the sauce ingredients in the saucepan and heat over medium until the butter has melted and the sugar has dissolved. Leave to rest over a low heat for 5 minutes.

9. Cut the cake into 6 pieces and serve it with the sauce.

Nutritional values per serving

Only when prepared according to the instructions on the product label does our product provide all the nutritional benefits described on the label.