I’ve recently been diving into vegan baking… For his birthday, I asked my partner what kind of cake he wanted, and he requested his all-time favorite: a Queen Elizabeth Cake, which is what we locally call a Sticky Date and Coconut Cake.
Naturally, I was eager to make it, but after my first attempt, I wasn’t entirely sure it was a success. Yet once we tasted it, I knew I had to share the recipe. It’s an absolute keeper, and honestly, the more we eat it, the more amazed we are! My man even declared it “the best birthday cake he’d ever had — sorry, Mom! (since she was sitting right next to him) — and wants the exact same one next year, pretty please!”
This cake is pure indulgence! It’s incredibly dense, fudgy, creamy, and smooth, with a texture somewhere between a brownie and a cheesecake, topped with a sweet, thick, macaroon-like coconut layer.
Speaking of the coconut topping, I went all out on this version because it’s my partner’s favorite part, and I know many people feel the same: they can never get enough of that delicious coconut layer. Well, if that’s you, rest assured this cake delivers. And if you prefer a thinner layer, you can easily cut the topping recipe in half.
Oh, one more thing before we start: be warned that this cake is very sweet and calorie-dense, so keep your portions on the smaller side.
But hey, we all need to indulge now and then, right?
TO MAKE THE CAKE
First, prepare the flax eggs: mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Whisk vigorously, then let the mixture sit for 10 to 15 minutes to thicken.
Meanwhile, grease the sides of a 9-inch springform pan with coconut oil and line the bottom with parchment paper. Preheat your oven to 350°F and get the rest of the ingredients ready.
In a large mixing bowl, combine the date paste, coconut sugar, boiling water, coconut oil, flax eggs (once ready), and vanilla extract. Whisk vigorously until well blended.
In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients.
Whisk gently until all the flour is incorporated.
Next, fold in the chopped dates and pecans.
Pour the batter into the prepared pan and spread it evenly.
Bake for 55-60 minutes, until the top looks set and a toothpick inserted in the center comes out mostly crumb-free. The cake will still feel soft and delicate; your fingers may leave indentations if pressed too firmly. Similar to baking brownies, so avoid over-baking.
TO MAKE THE COCONUT TOPPING
About 45 minutes into baking, combine the maple syrup and coconut milk in a large saucepan. Bring to a boil over medium heat, boil for about 2 minutes, then remove from heat.
Add the shredded coconut, coconut butter (coconut oil works if you don’t have coconut butter), vanilla extract, and salt. Stir to combine, then set aside until the cake is done.
Once baked, remove the cake from the oven and switch the oven to broil. Carefully drop spoonfuls of the coconut mixture all over the hot cake.
Gently spread it with a small offset spatula, then immediately place the cake under the broiler for 2 to 3 minutes, until the mixture bubbles and turns slightly golden.
Let the cake cool completely on a rack, then run a spatula around the rim and remove from the pan.
Oh, if you have excess parchment paper around the pan, trim some off before broiling to prevent it from burning near the element.
TO MAKE THE OPTIONAL GARNISH
On a cutting board, combine the dates and walnuts and chop them together so the nuts stick to the dates, forming a tacky, crumbly mixture.
Mound this mixture in the center of the cake, drizzle with a few tablespoons of melted coconut butter, and finish with a sprinkle of unsweetened shredded coconut.
This cake is best served at room temperature, with a cup of green tea or a tall glass of non-dairy milk.
Leftovers keep at room temperature for a few days; for longer storage, refrigerate for up to a week. If refrigerated, take out what you plan to eat about an hour before serving to let it return to room temperature.
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Sticky Date and Coconut Cake
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 uses only real, wholesome ingredients!
Instructions
FOR THE CAKE
- Preheat your oven to 350°F; Grease the sides (with coconut oil) and line the bottom of a 9-inch 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 flour is incorporated.
- Fold in the chopped dates and pecans.
- Pour the batter into the prepared pan, spread evenly, and bake for 55-60 minutes, until the top appears set and a toothpick inserted in the center 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, then remove from 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 spoonfuls of the coconut mixture all over the hot cake, then gently spread it with a small offset spatula and immediately place 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, forming a tacky, crumbly mixture. Mound that in the center of the cake, drizzle with melted coconut butter, and sprinkle with a little 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 a week; take out of the fridge about an hour before serving.
Recipe Notes
*To make the flax eggs, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Whisk vigorously 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 position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
Nutrition Facts
Sticky Date and Coconut Cake
Amount Per Serving
Calories 414 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Sodium 174mg 7%
Potassium 364mg 10%
Total Carbohydrates 50g 17%
Dietary Fiber 6g 24%
Sugars 37g
Protein 4g 8%
Vitamin A 0.6%
Vitamin C 0.3%
Calcium 7.4%
Iron 8.9%
- Percent Daily Values are based on a 2000 calorie diet.
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