For the cake:
1 cup boiling water
⅓ cup brown sugar
¾ cups coconut oil
1 ¼ cups plain flour
⅓ cup soya/oat milk
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla extract
For the sauce:
1 can coconut milk
¾ cups sugar
2 tbs vegan butter or coconut oil
1 tsp vanilla extra
For the cake
Pre-heat your oven to 180 degrees and grease a 9 inch cake tin with coconut oil and line with greaseproof paper.
Remove all the of pips from the dates and soak in a bowl with boiling water Leave to sit for 5 minutes whilst you prepare the rest of the cake.
In a mixing bowl combine the flour, baking powder and salt.
In another bowl mix the vanilla, sugar, coconut oil, then after mix in the milk.
Next add the dates to a blender (you can use a stick blender or smoothie blender) with your bicarbonate of soda. Blend (the mix should froth up)
Combine the date mix with the sugar and oil mix.
Add the wet mix into the flour and combine, if the mix is looking a bit dry you can gradually add a bit of the water that the dates sat in.
Pour the mixture into the baking tin and bake for 45-50 mins. If the top of the cake seems to be burning on top cover in tin foil and leave to continue cooking.
For the sauce
While the cake is baking bring the sugar and coconut milk to the boil in a saucepan. Once boiling reduce the heat and simmer for 20-30 mins until the sauce has thickened up. Stir frequently!
Once it has thickened add the salt (to taste) the vanilla and vegan butter/coconut oil
Leave to cool and pour over the cake when you are ready to serve!