This rich, moist cake brings all the nostalgic, cozy vibes with soft dates, a buttery crumb, and the yummiest toffee sauce ever 😍. It’s made even better with a nutritious twist—thanks to EarthChimp plant-based protein. Whether you’re serving it as dessert, brunch, or a sweet snack, this one’s a winner.
Ingredients:
For the Cake:
- 1 cup pitted dates
- 1 cup warm plant milk (like almond or oat)
- 2 eggs (for vegan version: sub with 2 flax eggs – 2 tbsp ground flax + 5 tbsp water)
- 1 tsp vanilla extract
- 7 tbsp unsalted vegan butter (or coconut oil)
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 scoops EarthChimp choc
For the Toffee Sauce:
- 1/3 cup unsalted vegan butter
- 1 cup coconut cream (or full-fat oat cream)
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Soften the Dates: Soak the pitted dates in warm plant milk for about 10 minutes. Blend until smooth and creamy.
- Make the Batter: In a bowl, whisk together eggs (or flax eggs), vanilla, and melted vegan butter. Stir in the blended date mixture.
- Add the Dry Ingredients: Sift in flour, baking soda, baking powder, salt, and EarthChimp protein powder. Mix until just combined.
- Bake: Pour into a greased or lined loaf pan. Bake at 350°F (175°C) for about 30–35 minutes or until a toothpick comes out clean.
- Toffee Time: In a saucepan, melt the vegan butter over medium heat. Stir in the brown sugar and coconut cream. Let simmer for 5–7 minutes, stirring often. Remove from heat and stir in vanilla and salt.
- Serve: Poke small holes in the warm cake and drizzle over the toffee sauce. Save some for extra topping when serving! 🍰
Give it a try!
Tried it out? We’d LOVE to see your creation!!! 😋Tag us on Instagram @earthchimp so we can cheer you on 🎉
