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Sticky Bourbon Toffee Cake

Toffee Sauce:

2 c heavy cream

1/2 c dark brown sugar

2 1/2 Tbsp molasses or golden syrup


6 oz pitted dates, chopped

1 c water

1 tsp baking soda

1 1/4 c flour

1 tsp baking powder

4 Tbsp Vanilla Maple EVOO + 1 Tbsp

3/4 c sugar

2 eggs

1 tsp vanilla extract


  1. Preheat oven to 350 degrees F. Use 1 Tbsp of Vanilla Maple EVOO to grease an 8x8 or 9x9 dish.

  2. To make sauce, bring all toffee sauce ingredients to a boil in a saucepan, stirring often. Lower heat and simmer for about 5 minutes stirring constantly, until mixture is thick and coats the spoon. Pour half the sauce into the prepared dish and place dish in freezer, save other half of sauce for drizzling.

  3. In a medium saucepan, heat chopped dates and water to a boil. Once boiling, remove from heat and add baking soda. Keep mixture slightly warm.

  4. In a small bowl whisk together flour, baking powder, and Vanilla Bean Sea Salt. In a bigger bowl, whisk together Vanilla Maple EVOO and sugar. Gradually beat in eggs and vanilla.

  5. Whisk in half of flour mixture, and then all of the date mixture. Add remaining flour mixture, be careful to not overbeat batter.

  6. Remove baking dish from freezer and pour batter in. Bake for 50 minutes, or until toothpick inserted in the middle comes out clean. Let cool slightly before serving. Drizzle sauce over the top when serving. Add vanilla bean ice cream for extra deliciousness! Or pair with tea or coffee. Enjoy!


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