Banoffee Sticky Date Pudding Cake
Ingredients
Cake
- 2 cups Medjool dates, soaked in hot water + 1 tsp baking soda for 10 minutes and drained
- 1 cup self-raising flour
- 1/4 cup rice malt syrup
- 1 banana, mashed
- 1/4 cup almond butter
- 1 cup soy milk
- 1 & 1/2 tsp vanilla extract
- 1 tsp baking powder
- pinch of salt
Almond caramel
- 3 tbsp almond butter
- 3 tbsp rice malt syrup
- 1/2 tsp vanilla extract
- 1 - 2 tbsp water
Cashew protein cream
- 1 cup coconut yogurt
- 1/2 cup cashews, soaked in hot water for 10 minutes and drained
- 1/2 cup vanilla protein powder
- 2 tbsp rice malt syrup
- 1 tsp vanilla extract
Garnishes
- dark chocolate chips or shaved dark chocolate
- banana coins
Preparation
Preheat oven to 175°C and grease a cake tin.
Finely dice soaked Medjool dates and add to a large bowl. Add the rice malt syrup, mashed banana, almond butter, vanilla extract and soy milk. Mix well.
Add the flour and baking powder and mix well. Pour into the cake tin and bake in the oven for 25 - 30 minutes, or until a fork comes out clean. Allow to rest for 20 minutes.
Meanwhile, add all the almond caramel ingredients to a small bowl and mix well.
Add all cashew protein cream ingredients to a food processor and process until smooth.
Remove the cake from the tin and top with the cashew protein cream. Swirl through the almond caramel and garnish with shaved chocolate/chocolate chips and banana coins.
