We are in dessert heaven with Maddy Trueman’s Sticky Date and Ginger Cake with Coconut Caramel. The perfect texture balance of soft, crunchy and creamy, this grain, gluten, dairy & refined sugar free cake is the ultimate sweet treat.




Sticky Date and Ginger Cake
1 cup (approx 12) medjool dates, pitted and sliced roughly
3/4 cup water
1 tsp baking soda
1 tsp ginger, finely grated
1 1/2 cups almond meal
1 tsp cinnamon
1 tsp ginger powder
1 tsp baking powder
pinch of salt
3 tbsp extra virgin olive oil
1/2 cup coconut sugar
3 eggs
1 tsp vanilla bean paste or extract
1/4 cup walnuts, chopped roughly
Vanilla bean coconut ice-cream, to serve
Coconut Caramel
400ml coconut cream
1 1/2 cups coconut sugar


Sticky Date and Ginger Cake

1. Preheat oven to 180°C fan forced. Grease and line a round cake tin.
2. Add dates, water, baking soda and ginger to a small saucepan. Bring to a gentle
simmer, stirring regularly for 5 minutes. Set aside.
3. Add almond meal, cinnamon, ginger powder, baking powder and salt to a bowl. Mix
and set aside.
4. Add olive oil, coconut sugar, eggs and vanilla to a stand mixer. Beat for 5 minutes or
until creamy. Add date mixture, mixing on low speed until combined. Fold through dry
mixture and stir until just combined.
5. Transfer mixture to the cake tin, top with walnuts and bake for 25-30 minutes or until
golden and cooked through (You can test this by placing a skewer or sharp knife into
the centre of the cake, if it comes out mostly clean, the cake is cooked.)
6. Cut cake into slices and serve warm with coconut caramel and ice cream. Enjoy!

Coconut Caramel

1. Add coconut cream and coconut sugar to a small saucepan. Bring to a boil.
2. Reduce heat and simmer for 15- 20 minutes, whisking regularly. Once thickened, set
aside to cool slightly.



instagram | @maddytrueman


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