Vegan Sticky Toffee Layer Cake

Vegan Sticky Toffee Layer Cake

Recipe courtesy of Dove's Farm.

Oven 190ËšC/Fan 170ËšF/375ËšF/Gas 5


225g stoned dates

250ml boiling water

1tsp Bicarbonate of Soda, Free From Gluten

225g vegan butter

200g soft brown sugar

3tbsp chickpea flour + 6tbsp water (egg replacer)

225g Self Raising Flour, Free From Gluten

3tbsp black treacle

  1. Chop the dates into a bowl add the bicarbonate of soda and stir in the boiling water. When cold blend until smooth.
  2. Put the vegan butter and sugar into a large bowl and beat until smooth, beat in the chickpea and water.
  3. Beat in half the flour then the treacle followed by the remaining flour.
  4. Add the cold date puree and mix well.
  5. Divide the mixture between three parchment lined 20cm/8" round cake tins.
  6. Bake in a pre-heated oven for 35/40 minutes.


500g 400g vegan cream cheese +100g vegan cream

200g 100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract

  1. Put the 'mascarpone' into a bowl and loosen it with a fork.
  2. Break the 'chocolate' into another bowl and microwave on full power for 50 seconds. Stir gently to ensure all is melted.
  3. Stir the 'chocolate' into the 'mascarpone'.
  4. Divide the mixture between the three cold sponges, smoothing it out to the edges.
  5. Pile the cake layers on top of each other.
  6. Chill the cake in the freezer for 30 minutes before adding the topping.


150g brown sugar

100g vegan cream

100g vegan butter

  1. Put the sugar, vegan cream and butter into a pan, bring to a vigorous foaming boil and cook for 90 seconds while stirring.
  2. Remove from the heat and stir to cool until almost set.
  3. Spoon the syrup gently on to the top of the cake, allowing a little to dribble down the sides.

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