STICKY TOFFEE DATE AND SWEET POTATO CAKE

Yield: One 8 1/2 inch cake (about 8 servings) ⎮ Prep time: 30 minutes  | Cook time: 40-50 minutes

Ingredients

For the cake:

• 1 & 3/4 cups peeled and cubed sweet potato
• 1 & 1/4 cup dates, pitted and very finely chopped
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup oat flour (ground oats)
• 1 & 3/4 tablespoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 & 1/2 tablespoons non-dairy butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 & 3/4 cups non-dairy milk
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar
• A pat of non-dairy butter and a bit of flour to prepare your pan

For the toffee sauce:

• 1/2 cup + 2 tablespoons non-dairy butter
• 3/4 teaspoons vanilla extract
   
• 1/2 cup brown sugar
• 1/4 cup non-dairy heavy cream (or cashew cream)
  
  

Directions

1. Pre-heat the oven to 350ºF (180ºC). Prepare an 8 &1/2 inch cake pan with a removable bottom by cutting a circle of parchment paper to fit the bottom. Rub the sides of the pan with some non-dairy butter and dust them with flour.

2. Place the diced sweet potato in a steamer basket over a pot with water, cover with a tight fitting lid and steam until very tender.

3. In a bowl, mix the all purpose flour, whole wheat flour and oat flour, as well as the cinnamon, baking powder and salt. Set aside.

4. Once the sweet potatoes are tender, add them to the bowl of your standing mixer along with the 3 & 1/2 tablespoons of non-dairy butter and mix on high until combined and slightly whipped.

5. Add the maple syrup and vanilla extract and mix until you have a creamy texture, then with the machine running on medium, add the flour mixture a spoonful a time until you have the consistency of a crumbly dough.

6. In a pot add the non-dairy milk and the finely chopped dates and bring it up to a boil on high heat. As soon as it starts bubbling, turn off the heat and add the baking soda and then the vinegar. The mixture should bubble and grow.

7. Turn your mixer back on, on low, and start adding the date milk mixture a bit at a time and mix only until incorporated, lumps are perfectly fine as long as you see no loose flour.

8. Pour the batter into your prepared pan and bake in the pre-heated oven for 40-50 minutes or until a toothpick or skewer inserted in the center comes out clean. If at any point your cake starts browning too much without the inside being cooked through, cover the pan with foil and cook covered for the remaining time.

9. Once the cake is out of the oven, let it cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a rack.

10. If your cake has domed or risen too much, slice the top off with a serrated knife to level it off so that it sits flat. Place it cut side down on a serving platter.

11. To prepare the toffee glaze, add all the ingredients to a small pot. Bring them to a boil while whisking constantly. Once boiling, lower the heat and let it simmer for 2 minutes until creamy. Remove from the heat.

12. Place the cake dome or cut side down on a serving platter or cake stand and use a skewer to poke holes all over the top of the cake. Pour the toffee sauce over the cake, tilting the plate so that it covers the top and drips slightly down the sides. Serve and enjoy!