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Hot Cross Bun Cake with Coconut Toffee Sauce (dairy-free)

April 1, 2022

Dripping in gorgeous coconut-toffee sauce and infused with cinnamon, nutmeg, vanilla, anise, figs & dates this is the ultimate dairy-free Easter Feaster for sharing (or not 😋)
To make this vegan-friendly- sub the eggs for egg replacer.
NOTE: This dough needs at least 6 hours or overnight to rise/ proof perfectly.

Ingredients

For the bun dough

500 g bakers flour

1/2 tsp dried yeast

4 tbsp maple syrup

320 ml lukewarm water, enough to combine, more as required

pinch of salt

For the fruit mix

150 g dried dates, pitted, chopped

100 g dried figs, trimmed, very finely chopped

1/4 tsp bicarb soda

3 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 piece star anise, finely grated

250 ml boiling water

For the cake

1 tsp Nuttelex for greasing tin

100 g Nuttelex, cold, chopped into cubes

1/4 cup soft brown sugar, firmly packed

pinch of salt

2 eggs, lightly beaten /egg replacer

For the piping

30 g plain flour

2 tsp caster sugar

For the coconut toffee sauce

1/2 can coconut cream

1/2 cup Nuttelex

3/4 cup firmly packed brown sugar

1 tbsp maple syrup

1 tbsp icing sugar, more as required

Directions

For the bun dough

1Combine all ingredients with 200ml water in a bowl, cover with plastic wrap and stand in a cool, dark place to prove and double in size - at least 6 hours or overnight

For the fruit mix

1Combine all ingredients in medium sized mixing bowl. Mix well and macerate for at least 6 hours or overnight

For the cake

1Grease a 22cm ring cake tin with Nuttelex

2Using an electric mixer with a dough hook, place the bun dough in the mixer bowl together with the fruit mix, then slowly add remaining cake ingredients, cold chopped Nuttelex, soft brown sugar, salt and lightly beaten eggs/ egg replacer.

3In the stand mixer, knead for about 5 minutes or until the mixture has combined and starts to form into a ball. Alternately you can do steps 2 and 3 on a floured board by hand

4Transfer to the prepared greased cake tin and press the cake dough around the tin. Cover with a damp tea towel and set aside in a warm place for 1 hour to rise slightly

5Meanwhile, preheat oven to 200 C

For the piping

1Mix the piping ingredients in a small bowl until combined, set aside

To bake the bun

1Place bun cake in then preheated oven then carefully throw about ½ cup of water into the bottom of the oven to create steam. Close door and bake for 10 minutes

2Remove bun cake from oven. Using a piping bag or funnel, pipe a ring around circumference of bun cake, then pipe stripes at regular intervals from the inside to the outside of the pan to create crosses

3Reduce oven to 180°C and return bun cake to oven and bake for a further 25-30 minutes or until a skewer inserted into bun cake comes out clean

4Cool the bun cake tin for 30 minutes, then transfer, top-side up, to a serving plate

For the coconut toffee sauce

1Combine the coconut cream, Nuttelex, sugar and maple syrup in a saucepan over low heat

2Cook, stirring, for 1-2 minutes or until sugar dissolves

3Bring to a gentle boil. Reduce heat to medium-low

4Simmer for 2-3 minutes or until the sauce thickens slightly. Remove from heat, fold in icing sugar, more if required. Allow to cool to set, then drizzle some over the bun cake, and transfer to a serving bowl. Slice cake and serve with extra coconut toffee sauce on the side

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