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Free From Sticky Toffee Layer Cake

Cooking time: 35-40 minutes

Ingredients:

For the cake:

  • 225g stoned dates
  • 1 tsp FREEE Bicarbonate of Soda
  • 250ml boiling water
  • 225g vegan butter
  • 200g soft brown sugar
  • 3tbsp FREEE Chickpea Flour + 6tbsp water
  • 225g FREEE Self Raising White Flour
  • 3 tbsp black treacle

For the filling: 

  • 400g vegan cream cheese + 100g vegan cream
  • 100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract

For the topping

  • 150g brown sugar
  • 100g vegan cream
  • 100g vegan butter

Method

For the cake:

  1. Chop the dates into a bowl, add the bicarbonate of soda and stir in the boiling water. Allow to cool then blend into a purée.
  2. Line three 20cm/8” round, loose bottom cake tins with parchment and pre-heat the oven.
  3. Put the butter and sugar into a large bowl and beat until smooth, beat in the chickpea flour + water.
  4. Beat in half the flour then the treacle followed by the remaining flour.
  5. Add the cold date puree and mix well.
  6. Divide the mixture between the three prepared tins and smooth the tops.
  7. Bake in a pre-heated oven for 35-40 minutes.
  8. Turn the cakes out to cool on a wire rack.

For the filling:

  1. Put the vegan cream cheese and vegan cream into a bowl and loosen it with a fork.
  2. Add the cashew nut butter, icing sugar and vanilla extract to another bowl and microwave on full power for 50 seconds. Stir gently to ensure all is melted.
  3. Stir all together.
  4. Divide the mixture between the three cold sponges, smoothing it out to the edges.
  5. Pile the cake layers on top of each other.
  6. Chill the cake in the freezer for 30 minutes.

For the topping:

  1. Put the sugar, cream and butter into a pan, bring to a vigorous foaming boil and cook for 90 seconds while stirring.
  2. Remove the pan from the heat and stir until the topping thickens slightly.
  3. Spoon the syrup gently on to the top of the cake, allowing a little to dribble down the sides.

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