Sunday, 28 December 2008

Vegan Spiced Toffee Cake Recipe (Egg free/ Gluten free Recipe)

If you bake my vegan spiced toffee cake recipe once I guarantee that you will be baking it again for sure.

You best grab a piece of this tasty toffee cake before everybody else eats it all up!

This is an egg free toffee cake recipe a gluten free toffee cake recipe and it is fully vegan.

I use a combination of individual sweet spices but you can use a ready made sweet spice blend if the spices I use are not available to you.

The use of both dates and dried apricots add to the toffee flavour of the cake, when dates and apricots cook the texture of the fruit becomes soft and the flavour is very much of toffee. I use unsulphured apricots which are darker in colour and more rich in flavour.

Once my cake is cooked I insert a skewer into the cake and spread a thick layer of my dairy free toffee sauce all over the cake.

This spiced toffee cake is so more-ish, I slice the cake up into squares and it is not long before there is only cake crumbs left over on the plate.

Ingredients for Vegan Spiced Toffee Cake Recipe

5 oz Rice flour
2 oz Light brown Sugar
3 oz Dried apricots (chopped)
2 oz Dried dates (chopped)
2 oz Sunflower margarine
100ml Hot water
1/4 tsp Aniseed powder
1/4 tsp Cinnamon powder
Pinch Mace
Pinch Ground cloves
1 tsp Baking powder
1/2 tsp Bi carbonate of soda
1 tsp Vanilla extract
2 oz Ground almonds
2 Tbsp Flax seeds
4 Tbsp Hot water
Chef Jeenas Vegan dariy free toffee sauce

How to make Jeenas Kitchen Vegan Spiced Toffee Cake

Soak the dried fruit in the hot water.

Grind the flax seeds to a powder. Mix flax seed powder and 4 tablespoons of hot water together and leave for a few minutes.

In a large mixing bowl mix margarine, sugar and flax seed binder together very well.

Add all of the dried ingredients and vanilla, mix very well.

Add the dried dates and apricots along with all of the water used to soak the fruit.

Pour into a greased and floured square cake tin.
Place into a hot oven at 200C for 30-40 minutes or until golden and a skewer comes out clean.

Leave to cool slightly then cool on a wire cooling rack. Take a skewer and poke holes into the cake, only insert the skewer half way into the cake, do this all over the cake.

Spread generously with my vegan toffee sauce. You want the sauce to seep into all of the holes and cracks on the cake.

Once fully cooled and ready to served spread with a thick layer of my dairy free toffee sauce.

Enjoy Chef Jeenas vegan and gluten free toffee cake recipe.


Ivy said...

It sounds delicious. Happy New Year.

Rosa's Yummy Yums said...

It looks absolutely gorgeous!



Dawn said...

Jeena you are killing me with this! Simply stunning!

Anonymous said...

I am so hungry Jeena :).
Wish you have a wonderful and joyful new year :) (Nellie)

By the way Jeena, do you have healthy great recipes which use green tea powder?
Like Green Tea Cheesecake which I find in japanese shop (but they are not vegan version)? I am sure it will taste absolutely delicious.

Maria said...

The cake looks wonderful! Happy New Year to you!

Kevin said...

Those look really good all smothered in toffee sauce!

yasmeen said...

Lip smacking good!Have a wonderful and healthy new year:)