This cake is rich, moist, and packed with gooey dates and a delicious sticky toffee sauce. It’s full of coffee flavor and completely vegan. Plus, you don’t need to soak the fruit, so you can whip this up just in time for Christmas!
Sticky Toffee Coffee Christmas Cake
Ingredients
Sponge Ingredients
- 4 cups mixed fruit currants, raisins, chopped dates
- 6 tablespoons light brown sugar
- 6 tablespoons dark brown sugar
- 1/4 cup black treacle
- 1 1/2 cups dairy-free butter
- 2 tablespoons coffee powder dissolved in 3/4 cup boiling water use decaf or skip coffee if desired
- 1 1/4 cups unsweetened soy milk
- 2 teaspoons baking soda
- 4 cups self-raising flour
- 1 cup ground almonds
Toffee Sauce Ingredients
- 1/2 cup dark brown sugar
- 1/2 cup dairy-free butter
- 1/2 cup coconut cream or heavy cream
Instructions
Prepare the Cake Mixture
- Add the mixed fruit, both sugars, black treacle, butter, coffee, and soy milk to a very large saucepan.
- Bring the mixture to a boil, then simmer for 15 minutes, stirring occasionally.
Prep the Baking Tin
- Grease a 9-inch baking tin.
- Preheat your oven to 300°F.
Combine Ingredients
- Remove the saucepan from the heat and sprinkle the baking soda over the mixture. Stir it in and let it foam.
- Let the mixture cool slightly.
- In a large bowl, sift together the flour and ground almonds.
- Pour the wet mixture into the dry ingredients and gently mix until combined.
- Pour the batter into your greased baking tin and smooth the top.
Bake the Cake
- Bake for 1 hour 30 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin.
Make the Toffee Sauce
- In a saucepan, melt the dark brown sugar and dairy-free butter over medium-high heat, stirring constantly until it bubbles.
- Remove from heat, add the cream, and stir until well combined.
- Let the sauce cool and thicken.
Serve
- Once the cake is cool, pour the toffee sauce over the top and serve.
Notes
Note: If you’re making this cake ahead of time, store it without the sauce. Wrap it in a double layer of parchment paper and foil, and keep it in an airtight container. You can “feed” the cake with coffee, letting it soak in for extra flavor.