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Date & apple cakes with caramel sauce
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Cozy winter dessert: Healthy and simple.
Ingredients:
  • 135g (3/4 cup) dried dates, pitted
  • 250ml (1 cup) water
  • 2.50 gm bicarbonate of soda
  • 60ml (1/4 cup) solid coconut oil
  • 52.80 gm coconut sugar
  • 240g (1 1/2 cups) white spelt flour, sieved
  • 2 eggs, at room temperature
  • 1 Granny Smith apple, coarsely grated
  • 6.00 gm baking powder
  • 2.50 gm ground cinnamon
  • 1.88 gm cornflour
  • 80ml (1/3 cup) reduced-fat milk
  • 4.40 gm vanilla extract
  • Pinch sea salt flakes
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease six 185ml (3/4 cup) Texas muffin pans. In a saucepan, combine dates and water, bring to a boil over medium heat. Simmer for 2 minutes while stirring. Remove from heat, stir in bicarb, and let it sit for 10 minutes to cool.
  • In a mixing bowl, cream together coconut oil and 2 tablespoons of sugar using electric beaters until pale and creamy. Mix in 1 tablespoon of flour and 1 egg until well combined. Repeat with another tablespoon of flour and egg. Gently fold in the apple and half of the remaining flour. Add baking powder, cinnamon, date mixture, and the rest of the flour. Stir until just combined.
  • Divide the mixture evenly into pans. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool for an additional 5 minutes.
  • In a saucepan, combine cornflour and the rest of the sugar. Whisk in milk, vanilla, and salt. Gently bring to a simmer over low heat, stirring constantly. Continue to cook and stir for about 1 minute until the mixture boils and thickens.
  • Heat the sauce over medium heat for 2 minutes until warm and pour over the cakes.

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