Vegan and gluten-free, this creamy, dreamy, dense, fudgy, heavenly pudding-like Sticky Date and Coconut Cake feels and tastes like pure decadence, yet it only uses real, wholesome ingredients!
Preheat your oven to 350°F; Grease the sides (with coconut oil) and then line the bottom of a 9” springform pan with parchment paper.**(see notes)
In a large mixing bowl, combine the date paste, coconut sugar, boiling water, coconut oil, flax eggs and vanilla extract. Whisk vigorously until well combined, then set aside.
In a separate bowl, combine the almond flour, coconut flour, tapioca flour, baking powder, baking soda and salt; Whisk to fully combine and add to the wet ingredients. Whisk delicately until all the flour has been incorporated.
Fold in the chopped dates and pecans.
Pour the batter into the prepared pan, spread it evenly and bake the cake in the preheated oven for 55-60 minutes, until the top appears set and a toothpick inserted in the center of the cake comes out practically crumb-free.
FOR THE COCONUT TOPPING
After the cake has been in the oven for about 45 minutes, combine the maple syrup and coconut milk in a large saucepan. Bring to a boil over medium heat, boil for about 2 minutes and then kill the heat. Add the shredded coconut, coconut butter (or oil) vanilla extract and salt. Stir to combine, then set aside until the cake is done.
When baked, remove the cake from the oven and set the oven to broil.
Very delicately drop the coconut mixture by the spoonful all over the top of the hot cake, then delicately spread it with a small offset spatula and immediately place the cake under the broiler for 2 to 3 minutes, until the mixture starts to bubble and turns slightly golden.
Let the cake cool completely on a cooling rack, then run a spatula around the rim and remove from pan.
FOR THE OPTIONAL GARNISH
Combine the dates and walnuts on a cutting board and chop them together, so the nuts stick to the dates and they form a tacky crumbly mixture. Mound that in the center of the cake and drizzle with the melted coconut butter, then sprinkle a little bit of unsweetened shredded coconut.
Serve the cake at room temperature. Keep leftovers at room temperature for up to a few days or in the refrigerator for up to about a week; take out of the fridge about an hour prior to serving.
Notes
*To make the flax eggs, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Whisk vigorously to combine and and let sit to thicken for 10-15 minutes.**To line the bottom of the springform pan, remove the ring and cover the bottom plate with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.