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I wanted to recreate a gluten/dairy-free version of one of my favorite desserts for my birthday! First time I had this was a little over a year ago while my husband and I were in the UK. Ever since then, I’ve been craving it. I wasn’t sure how it would taste as gluten + dairy free, but happy with how it turned out. And it tastes even better the next day! This will now be...
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Grind rolled oats in a blender until they turn into a fine flour.
Soak dates in hot water for 10 minutes, then add to a blender and blitz until a smooth paste forms. Add 1-2 tsp of water if needed for blending.
Combine ground oats, almond flour, baking soda, baking powder, and sea salt in a bowl. Mix well.
In another bowl, combine date paste, eggs, vanilla extract, olive oil, and maple syrup. Mix well.
Pour the dry ingredients into the wet ingredients and mix until fully combined.
Grease an 8x8 baking pan and pour the batter into it.
Bake at 350°F for 35-38 minutes until the cake is set and a toothpick inserted comes out clean.
Remove the cake from the oven and poke holes throughout the surface with a skewer or fork.
Pour the caramel sauce over the cake and serve warm.
Combine maple syrup, coconut milk, vanilla extract, and sea salt in a small pot.
Simmer on low heat for 10-15 minutes until the sauce thickens and becomes glossy.
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If the date paste is too thick, add a small amount of water to help it blend smoothly.
The cake tastes even better the next day as the flavors deepen and the caramel sauce soaks in.
You can substitute olive oil with melted coconut oil for a slightly different flavor.
For a more indulgent caramel sauce, use full-fat coconut milk.
Can I use regular flour instead of almond flour?
No, almond flour is essential for the texture and gluten-free nature of this recipe.
Can I make this ahead of time?
Yes, the cake tastes even better the next day, so you can prepare it a day in advance.
What can I use instead of Medjool dates?
You can use regular dates, but ensure they are soft and soak them longer if needed.
Can I freeze the cake?
Yes, you can freeze the cake without the caramel sauce and add the sauce after reheating.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
