The Lovegrass

Sticky Toffee Teff Cake


150g chopped dates

1tsp bicarbonate of soda

50g unsalted butter (or vegan alternative)

150g golden caster sugar

3 eggs beaten (or vegan alternative)

150g Lovegrass Teff flour sieved (both white or brown work equally well)

1tsp gluten free baking powder

1tsp vanilla essence


For toffee sauce:

175g soft brown muscovado sugar

6 tbsp double cream (or vegan alternative)

100g unsalted butter (or vegan alternative)

1tsp vanilla essence


1. Preheat oven to 180C/gas 4

2. Lightly grease and line a 20cm cake tin

3. Pour 300ml water over the chopped dates in a pan and bring to boil stirring occasionally

4. Remove the pan from heat, add the soda and set aside for 10 minutes

5. Beat the butter with sugar, slowly add the eggs, flour, dates and vanilla essence

6. Pour batter into the lined tin (it will be runny at this stage) and bake for 35 to 40 minutes or until inserted skewer comes out clean

7. While the cake is baking make the toffee sauce

8. Put all ingredients into saucepan and bring to boil

9. Reduce the heat and simmer for 2-3 minutes

10. When the cake is ready spoon over half the sauce and leave to cool

11. Serve with extra sauce on the side

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