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Mini Sticky Date Cake
Dates, pitted (60g)
Cocobella Vanilla Coconut yoghurt (50g) Peanut butter (15g)
Almond milk (35ml)
Lemon juice (1/2tsp)
Baking powder (1/2tsp)
Bicarb soda (1/4tsp)
Dates, pitted and chopped (25g)
Preheat the oven to 170 degrees and grease or line a small round tin with baking paper.
Add the pitted dates to small cup and cover with hot water, set aside.
Add the coconut yoghurt, peanut butter, almond milk and lemon juice to a food processor or blender.
Drain the dates and add them to the food processor. Blend the ingredients until broken down.
Add in the flour, baking powder, bicarb soda and chopped dates and pulse until just combined. Remove the blade and mix together again if needed.
Pour the mixture into the prepared tin, spread out evenly and bake for 20mins.
While the cake is baking, mix together the coconut yoghurt and date or maple syrup for the sauce.
Remove cake from tin, cover with the sauce, slice and enjoy! 🥰🥰
Note: if you’d like a bigger cake simply double or triple the recipe and cook for approx 10min longer!
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