For a decadent and dreamy dessert make this vegan sticky date cake with toffee and dairy-free vanilla ice cream.

Make the Cake: Preheat the oven to 325°. Butter and flour a 9-by-3-inch round cake pan and line the bottom with parchment paper. Butter and flour the paper. In a medium microwave-safe bowl, cover ...

The dates can overlap slightly but you want to try to create a flat layer. Set aside. Make the cake batter: In a medium bowl whisk together the flour, baking powder, cinnamon, ginger, nutmeg and salt.

Roman utilizes dates and turmeric to enhance her dessert. ... Line bottom of a 9-inch round cake pan with parchment paper; spray parchment and sides of pan with cooking spray. 2.

Preheat the oven to 170C. Line the base of a 22cm round tin with baking paper. Place the dates into a bowl and pour over the boiling water. Leave for 15-20 minutes.

Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften.

After 45 minutes, check if the cake is cooked by inserting a toothpick into the centre. If it comes out clean, then the cake is baked. If not, continue to bake for 15 more minutes.