Sticky date and coconut traybake

Name: Sticky date and coconut traybake
Total time: 50 min
Cuisine: British
Ingredients: 250g stoned dates, chopped; 250ml boiling water; 1 tsp bicarbonate of soda; 100g dairy free spread; 100g soft light brown sugar; 250g plain flour; 1 tsp baking powder; 50g desiccated coconut; 100ml coconut milk; 2 tbsp maple syrup

A soft, sticky date traybake with a coconut topping, plant based and packed with flavour.

Time50 mins
LevelEasy
Costabout £0.26 a head
Oven180°C (160°C fan)

12 servings

Ingredients

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250 gstoned dateschopped
250 mlboiling water
1 tspbicarbonate of soda
100 gdairy free spread
100 gsoft light brown sugar
250 gplain flour
1 tspbaking powder
50 gdesiccated coconut
100 mlcoconut milk
2 tbspmaple syrup

Method

1
Heat the oven to 180°C (160°C fan). Line a 20cm square tin.
2
Soak the dates in the boiling water with the bicarbonate of soda for 15 minutes, then mash roughly.
15 min
3
Beat half the dairy free spread with the sugar, then stir in the dates and their liquid.
4
Fold in the flour, baking powder and half the coconut until just mixed.
5
Pour into the tin and bake for 30 minutes until risen and firm.
30 min
6
Melt the remaining spread with the coconut milk and syrup, stir in the rest of the coconut, and spread over the warm cake.
7
Grill for 2 minutes until golden, then leave to cool and cut into squares.
2 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.