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Ingredients
  • subheading: For the cake:
  • 1½ cups dates, pitted
  • 1 cup vegan milk
  • ½ cup water
  • 1 teaspoon baking powder
  • ¾ cup vegan butter
  • ¾ cup light brown sugar
  • 1½ cups white self-rising flour
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 6 walnut halves, for garnish
  • subheading: For the toffee sauce:
  • ¾ cup corn syrup
  • 1 cup vegan butter
  • 1 ½ cups brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup soy creamer
Note: Ingredients may have been altered from the original.
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