For everyone asking for an eggless cake recipe, here’s one straight from my mum, who’s the real expert in making these. Topped with the most delicious sauce, this combo is like a match made in cake heaven. Enjoy the goodness!
Ingredients
For the Cake
200g caster sugar
120g unsalted butter, softened
130g dates
pinch of salt
¾ tsp baking powder
1 tsp vanilla extract
120g natural yoghurt
300g self-raising flour
For the Sauce
90g dark muscovado sugar
50g unsalted butter
350g double cream
5 tbsp golden syrup
handful walnuts, roughly chopped
Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line a large cake tin or a bundt cake tin.
– Place the butter and sugar in a large bowl. Whisk for 1 minute.
– Cook the dates in 170ml water for 5 minutes to soften. Add them to the butter and sugar.
– Add the salt, baking powder, vanilla extract, natural yoghurt, and flour.
– Pour the mixture into the cake tin and bake for 35-40 minutes.
– Place all the ingredients for the sauce in a pan. Simmer for 5 minutes and stir to combine.
– Transfer the cake onto a serving plate/stand. Pour over the sauce and garnish in some chopped walnuts.
Time to tuck in!