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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)⁠
  • Flour (40g)⁠
  • Baking powder (1/2tsp)⁠
  • Bicarb soda (1/4tsp)⁠
  • Dates, pitted and chopped (25g)⁠



  1. Preheat the oven to 170 degrees and grease or line a small round tin with baking paper.⁠
  2. Add the pitted dates to small cup and cover with hot water, set aside.⁠
  3. Add the coconut yoghurt, peanut butter, almond milk and lemon juice to a food processor or blender.
  4. Drain the dates and add them to the food processor. Blend the ingredients until broken down.⁠
  5. 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.
  6. Pour the mixture into the prepared tin, spread out evenly and bake for 20mins.⁠
  7. While the cake is baking, mix together the coconut yoghurt and date or maple syrup for the sauce.⁠
  8. 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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