Gluten-Free Vegan Sticky Toffee Cake
Ingredients
- 150g self-raising flour (gluten-free)
- 50g oats (gluten-free)
- 1 small banana (the spottier the better)
- 2 tablespoons margarine (vegan)
- 2 tablespoons chopped pecans
- 1 teaspoon baking powder
- 4 tablespoons softened dates
- 2 tablespoons natural sweetener or coconut sugar or brown sugar
- 2 eggs (or substitute with vegan buttermilk)
Vegan buttermilk
- 50ml (1/4 cup) soya or almond milk
- 1 tablespoon lemon juice
Preparation
Preheat oven to 200°C/400°F/Gas Mark 6.
Melt the dates by boiling them in a saucepan with a little water and the chopped banana until they become syrupy. Leave to cool.
Put all of the dry ingredients in a bowl and combine with a spoon.
Mix in all of the wet ingredients including the date banana syrup.
Pour the mixture into a lined or greaseproof 1 lb loaf tin and bake for 20-30 minutes until a knife comes out clean and it is golden on top.
Slice and serve warm or cold with date syrup and yoghurt.
Vegan buttermilk method
Add lemon juice to milk, stir and leave for 5 minutes to curdle.
Use in place of eggs in baking recipes as required.
