I’m just popping in to share a quick coffee cake recipe with you! I’ve been a little MIA lately, due to a nasty cold/respiratory infection that left me craving all things potato and not able to bake (who wants to eat cookies that have been coughed on? Not me!). Luckily, I had this batter in the fridge waiting to be baked before I got sick, leaving me with a perfect cake to serve to my parents when they came to visit last weekend. I didn’t have time or energy to style these photos, so here’s a couple of more ‘real life’ pictures of this lovely cake.Â
The date caramel sauce was perfect with the spiced cake, but a simple powdered sugar/milk frosting would be wonderful as well! I’m also thinking I could slather on some peanut butter and keep eating this for breakfast, who is with me?! I’ll be back later in the week or next week with more recipes (I super unprepared, no Easter recipes,eek!), but until then, thanks for sticking with me and waiting!
The date caramel sauce can be made way in advance. I usually have a jar of it hanging out in my fridge and almost always pour it over oatmeal, cakes, ice cream, etc. Make a double batch and keep it on hand!
Adapted from the Joy The Baker cookbook.
PrintSpiced Coffee Cake with Date Caramel Sauce
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1/3 cup date paste or applesauce
- 1 1/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon of a combination of baking spice (allspice, ground cloves)
- 1 teaspoon lemon zest
- 1 teaspoon apple cider vinegar
- 3/4 cup non-dairy milk
- Date Caramel Sauce:
- 8–10 dates
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- For the cake:
- Preheat oven to 350 degrees F. Grease a round cake pan or bundt pan and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, sugar, and spices. Stir in the date paste or applesauce, lemon zest, apple cider vinegar, and non-dairy milk. Stir together until all dry ingredients are incorporated. Pour batter into the greased, prepared pan. Bake for 30-35 mintues, or until toothpick inserted into the middle comes out clean. Let cool on a cooling rack until cake lifts away from the pan easily.
- Store, covered at room temperature for up to 5 days.
- To make the date caramel sauce:
- Combine dates, milk, and vanilla in the bowl of a food processor. Process until smooth and creamy, adding more milk if necessary. Store refrigerated until ready to use.
DessertForTwo says
This date caramel sauce sounds heavenly!
The Frosted Vegan says
It totally is! I make it by the gallon : )
Lisa Le says
Loving the real life photos haha. I hope you feel better soon so you can continue sharing your vegan goodness =)
The Frosted Vegan says
Thanks Lisa! : )
elinoy says
Sounds grate, looks fabulous, I have all the ingridients,
So i’m off for the baking! Thanks so much
The Frosted Vegan says
Wonderful, hope it turns out great for you!
sweetphi says
This cake sounds totally delicious! Didn’t have time to style? What…girl, those photos are beautiful (love your cake server btw). Sorry to hear you’ve been under the weather!
The Frosted Vegan says
Thanks Phi! I’m glad my unstyled photos still look good : )
I Wilkerson says
The cake fairy must have been looking after you! I only get sick with an empty refrigerator!
The Frosted Vegan says
Ha, agreed! I just happened to have it around before I got sick : )
jnnfrnln says
Definitely drool worthy! 🙂 Glad you are feeling a bit better.
The Frosted Vegan says
Thank you on both accounts!
Anne (A Vegan Adventure) says
Yum! Reminds me of sticky toffee pudding — in cake form. I can’t wait to try it!
The Frosted Vegan says
Yes, that’s exactly it!