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Prep time 20 minutes
Cook time 30 minutes
200g stoned dates, chopped
300ml plant-based milk, we used coconut
1tsp bicarbonate of soda
110g plant-based margarine
50g maple syrup
1 tsp vanilla extract
220g self-raising flour
1 tsp mixed spice
For the sauce:
75g plant-based margarine
6 tbsp maple syrup
100ml plant-based cream
Vegan ice cream
1. Place the dates and milk in a pan and simmer gently, stirring often for five -10 minutes until you have a smooth paste. Remove from the heat and stir in the bicarbonate of soda - it will fizz and then calm down. Set aside to cool slightly.
2. Line a 20cm square cake tin with parchment. Preheat the oven to 190C/fan 170C/gas mark 5. Whisk together the margarine, maple syrup and vanilla until well combined and smooth. Whisk in the date mixture and then fold in flour and spice. Spoon into the tin, level the surface and bake for 25 minutes until springy to touch. Remove from the oven and cool slightly.
3. Whilst the sponge is baking make the sauce. Melt the margarine in a pan, add the maple syrup and boil for a few minutes stirring continuously until bubbly and golden. Add the raspberries and cook for a further minutes before removing from the heat and stirring in the cream.
4. Serve the sponge warm (you can always warm through in the oven or microwave) in squares with the raspberry toffee sauce spooned over, some extra raspberries and a scoop of ice cream.