Dates and bananas seem to feature a lot in my sweet recipes, I think because bananas are a fantastic substitute in an egg-free cake and dates are such an excellent sweetener when baking without sugar. This cake recipe is the perfect way to play to the strengths of both of these delicious ingredients. Not only do they make a winning taste combination, but despite this recipe being egg-free, dairy-free, sugar-free and soya-free, you would never guess it for a second.

Dense, decadent and delicious the cake itself is incredibly tasty, but the sticky date topping, transforms it into a massively indulgent treat. This cake may not be much to look at, but what it lacks in style, it more than makes up for in substance!

It’s a really simple recipe as everything gets chucked in together. The date topping does take a little time to come together, but it’s MORE than worth it! The end result is like a rich toffee sauce that would taste amazing on ice cream too (I must try this!) What are your favourite sugar-free recipes?

You will need…

For the cake

2tbs agave syrup

1 cup (American) chopped dates

3 cups (American) self-raising flour

3 tsp baking powder

2 tsp cinnamon

3 mashed bananas

1 cup rapeseed oil

1 cup dairy free milk (we used Koko)

For the topping

1.5tbs agave syrup

6 tbs dairy free spread

1/2 cup (American) chopped dates

1/2 cup (American) Koko milk

How to

1. Preheat the oven to 180°C/160°C. Grease and line a 10 inch baking tin. Place all the dry ingredients in a big mixing bowl and combine.
2. Add the wet ingredients and stir well. Fill with the mixture then bake for approximately 45 minutes until slightly brown and springy on top.

For the topping

1. Put all the ingredients in a saucepan and allow to boil. Turn to a medium high heat and stir for five minutes. Reduce heat to low and simmer for 10-15 minutes.
2. Remove from heat and beat until the sauce is thick and the oil from the spread is fully combined (it may separate in the cooking process). Pour over the cake.