Sat, 4 October 2025
Ingredients
For the sponge:
100 g salted dairy-free plant butter, plus extra for greasing
1 tbsp ground flaxseeds (egg replacer)
150 g pitted dates, chopped (about 6 pieces per date)
350 ml plant milk (oat milk works beautifully)
1 tsp vanilla extract
125 g light brown soft sugar
175 g self-raising flour
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp ground cinnamon
1 tsp bicarbonate of soda For the toffee sauce:
100 g salted dairy-free plant butter
100 g dark brown soft sugar
100 ml oat or plant cream
Pinch of salt
Method
1. Prep the oven and dish: Preheat the oven to 180°C (160°C fan/gas 4) and butter a small baking dish (ours is 20 x 15 cm).
2. Make the flax “egg”: Combine flaxseeds with 3 tbsp warm water and leave for at least 5 mins to swell.
3. Soften the dates: In a pan, mix dates, plant milk, vanilla and butter. Warm gently over medium heat until the butter melts and the dates soften.
4. Mix the dry ingredients: In a bowl, combine sugar, flour, and spices. Make a well in the centre.
5. Combine wet and dry: Remove the date mixture from the heat, stir in bicarbonate of soda, then pour into the flour well with the soaked flaxseeds. Mix until smooth with no pockets of flour. (If your pan is big enough, you can do it all in the pan!)
6. Bake the sponge: Pour the batter into the prepared dish and bake 30–35 mins, until a skewer inserted into the centre comes out clean. Let it cool slightly.
7. Make the toffee sauce: In a pan, warm butter and dark brown sugar over low heat until melted. Turn up the heat slightly to simmer and melt the sugar fully. Pour in the plant cream and bubble for 5–10 mins until thick and glossy. Stir in a pinch of salt and set aside.
8. Serve: Pour sauce generously over the sponge, either in the dish or at the table. Cut into six slices and serve with plant-based vanilla ice cream, cream or custard.
